- Egg whites as needed
- White Chocolate Mousse Whipped Cream as needed
- Coat eight 4-in/10-cm springform pans with cooking spray. Form crusts along pan bottoms, ¼ in/6 mm up sides. In each mold, use 2 oz/55 g of crust as a base, and another 2 oz/55 g to create a lip to hold filling. Place a small amount of egg white in each crust and lightly spread to coat. Remove excess egg white. Bake at 375° F/190° C for 10 minutes. Cool to room temperature.
- Divide pie filling evenly into molds. Spread evenly. Smooth pie tops with spatula to create even surface for finishing. Cool in refrigerator for 6 hours. Garnish with White Chocolate Mousse Whipped Cream before serving.
TIP: Use a clean bowl to whip egg whites or they will not set. A metal bowl works best, especially a copper one.
TIP: Place a plastic wrap on the surface of the pie filling before refrigerating it to prevent a skin from forming.