Makes 6 servings
Red, white and ooh! This playful pastry is just what your fourth of July celebration calls for. Our flakey homemade pie crust provides the perfect base for the creamy, chilled white chocolate mousse filling. Top it off with freshly picked berries and a few dollops of whipped topping, and it’ll be the talk of the party.
Pie Crust Method
Preheat oven to 350 F. Combine dry ingredients and whisk together in a medium sized bowl. Add in Wesson Vegetable Oil and using a rubber spatula, mix the oil and flour mixture until it resembles small crumbs or wet sand. Add in the water and mix by hand until it becomes a dough, careful not to over mix. Roll out dough to fit a 9” pie pan. Add pie weights to raw crust and bake at 350 F for 25 minutes. Remove weights and bake for 10 more minutes or until crust is golden brown and cooked through. Cool to room temperature. Spread melted chocolate along the bottom of the cooked crust and up the sides to coat completely. Chill in the fridge so chocolate sets completely.
White Chocolate Mousse Method
Scald heavy cream in a small pot. Using a double boiler, melt white chocolate chips halfway. Add hot cream to chocolate and allow to sit for 2 minutes. Whisk until thoroughly combined. Chill completely. Using a stand mixer with whip attachment or handheld mixer, mix cream cheese and icing sugar until cream cheese is softened, about 4 minutes.
Bloom gelatin mix by stirring packet of gelatin powder into measured water. Allow to sit and gel, about 1-2 minutes. Microwave the bloomed gelatin for 5-10 seconds to liquefy again. Add white chocolate ganache and gelatin to the stand mixer bowl. Mix on high until soft peaks have formed, about 2 minutes. Fill prepared pie crust with ganache mixture and smooth surface.