Strawberry Mascarpone Cream Pie Recipe
A delightful Strawberry Mascarpone Cream Pie featuring a buttery graham cracker crust, luscious mascarpone cream filling, and fresh macerated strawberries. Perfectly balanced sweet and creamy flavors make it an irresistible dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes (including chilling time if baking crust)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1-1/2 cup (360 ml) graham cracker cookie crumbs
- 3 tbsp brown sugar
- 5 tbsp butter (melted)
Strawberries
- 2 lb (900 g) fresh strawberries
- 4 tbsp sugar
Mascarpone Cream Filling
- 8 oz (225 g) mascarpone cheese (room temperature)
- 1 cup (240 ml) heavy whipping cream
- 1/2 cup (120 ml) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the crust: In a bowl, mix graham cracker crumbs with brown sugar and melted butter until well combined. Press the mixture gently and evenly into the bottom of a 9-inch pie dish. Bake in a preheated oven at 300°F (150°C) for 10 minutes to set the crust, then let it cool completely. Alternatively, you can chill the crust in the refrigerator for at least 3 hours instead of baking.
- Macerate the strawberries: Wash and hull the fresh strawberries, then cut them into bite-sized chunks. Toss the strawberries with sugar in a bowl, and let them macerate for 15-20 minutes. This process softens the strawberries and extracts their natural juices, enhancing the flavor and moisture.
- Make the mascarpone cream filling: In a mixing bowl, beat the mascarpone cheese to loosen its texture. Add heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on high speed until soft peaks form, creating a smooth and fluffy cream filling.
- Assemble the pie: Spread the mascarpone cream filling evenly over the cooled crust. Using a slotted spoon, carefully spoon the macerated strawberries over the cream, allowing excess syrup to drain off and be discarded to avoid sogginess. Serve the pie immediately for best freshness or chill in the fridge. Store leftover pie in the refrigerator and consume within 2 days.
Notes
- For a firmer crust, baking is recommended, but chilling the crust for at least 3 hours also works well.
- Macerating strawberries enhances their flavor and prevents watery filling.
- Use room temperature mascarpone for easier mixing and smoother cream.
- This pie is best enjoyed within 2 days to maintain freshness.
