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Mascarpone Cream Pie with Berry Glaze

Southern Living DECEMBER 2000

  • Yield: Makes 1 (9-inch) pie

Ingredients

  • 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
  • Berry Glaze
  • Garnish: orange rind strips

Preparation

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

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