Wednesday, May 20, 2015

Frozen Strawberry Mascarpone Pie

This pie is a great dessert for your long holiday weekend.  It's easy to make and it's one of those desserts that you can make as sweet as you want by adjusting the amount of sugar you use in the strawberry sauce.  I chose to make mine not so overly sweet.  Plus it was a way to use up the rest of my container of Mascarpone that I used for the Cardamom waffles that I made. Tip ~ to get the pie crust to release from the pan, run a warm cloth on the bottom and sides for a minute before removing slices.  





Frozen Strawberry Mascarpone Pie

Crust ~

4 tbsp butter, melted
1 cup graham cracker crumbs
1/2 tsp cinnamon

Melt butter in a small saucepan.  Stir in graham cracker crumbs and cinnamon.  Pat into a greased pie pan to form a crust.  Bake for 10 minutes at 350°.  Let cool.



Filling ~

1/3 cup whipping cream
1/2 cup Mascarpone
1/3 cup powdered sugar
1 cup strawberry sauce 

Whip the whipping cream until soft peaks form.  Add in Mascarpone and powdered sugar.  Beat again until combined.  Add in the strawberry sauce.  Pour into the cooled pie crust and freeze for at least 4 hours before serving.