Mascarpone Cream Pie with Berry Glaze

Recipe from

Southern Living


6 tablespoons butter or margarine
1 (6.75-ounce) package Bordeaux cookies, crumbled
1/2 cup chopped pecans
1/4 cup cornstarch
2 tablespoons sugar
1 1/2 cups whipping cream
2 egg yolks, lightly beaten
1 (8-ounce) package mascarpone cheese, softened
2 teaspoons orange liqueur or fresh orange juice
1 teaspoon vanilla extract
Garnish: orange rind strips


Melt butter in a medium saucepan over medium-high heat. Cook 3 minutes or until golden brown. Stir in cookie crumbs and pecans. Press mixture into bottom and up sides of a lightly greased 9-inch tart pan.

Bake at 350° for 15 minutes or until golden brown; cool.

Combine cornstarch and sugar in a medium saucepan; stir in cream. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir about 1/4 cup hot mixture into egg yolks; add to remaining hot mixture, and cook, stirring constantly, 1 minute. Remove mixture from heat.

Stir in mascarpone cheese, liqueur, and vanilla until smooth. Pour into prepared crust.

Spread 2/3 cup Berry Glaze over filling; chill 8 hours. Serve with remaining Berry Glaze. Garnish, if desired.

Note: For testing purposes only, we used Pepperidge Farm cookies