Fresh Strawberry Pie with a Mascarpone Filling
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Chilling Time
4 hrs
-
Total Time
40 mins
-
Servings
8 servings
-
Calories
335 kcal
-
Course
Dessert
-
Cuisine
Italian-American Fussion
Fresh Strawberry Pie with a Mascarpone Filling
Description
The pie crust, either homemade or store-bought, is rolled thin and baked blind until golden and cooled. The mascarpone filling is whipped together with cold cream, powdered sugar, and vanilla until thick and stable enough to hold shape. Chilling the assembled pie after filling firms the mixture.
Sliced strawberries are tossed with sugar to macerate slightly, drawing out juices and releasing sweetness. They are added atop the mascarpone layer just before serving or after a short chill. This topping adds fresh texture and natural acidity that complements the creamy filling and crisp crust. The pie offers a combination of smooth, creamy, tangy, and fruity flavors with a buttery pastry base.
Extra pie dough can be refrigerated or frozen for later use. Leftover pie should be refrigerated and eaten within a few days. Some variations include folding gelatin into the filling to help it firm significantly if desired.
Ingredients
PIE DOUGH
- 1 pie crust homemade or store bought
MASCARPONE FILLING
- 1 cup cream cold, whole or whipping
- ¾ cup mascarpone
- 2 tablespoons powdered sugar aka icing sugar
- ½ teaspoon vanilla
TOPPING
- 3 cups strawberries sliced
- 1½ tablespoons sugar
Instructions
- Pre-heat oven to 350F (180C), grease and flour an 9 inch pie plate.
- Start by making your pie dough anyone of these would be perfect.Italian Crostata Dough, Easy Homemade Pie Dough , Homemade Brown Sugar Pie Crust.Or you can use a store bought. Be sure to roll the dough to 1/8" thickness and fit in the prepared pie plate. Prick the bottom of the dough with a fork, then cover the dough with parchment paper, place dry beans or pie weights on top. Bake for approximately 15 minutes, remove paper and weights and continue to bake for another 5-10 minutes or until golden. Let the crust cool completely before filling.
MASCARPONE FILLING
- In a large bowl add the cold cream, mascarpone, powdered sugar and vanilla and beat on medium speed until combined, then raise the speed to high and beat until very, very thick.
- Fill the cooled crust with the filling, freeze for 15 minutes to really firm it up, While the pie is in the freezer, make the topping. Remove the Strawberry Pie from the freezer, top with the strawberries and serve. Enjoy!
TOPPING
- In a medium bowl mix gently together the sliced strawberries and the sugar.
Notes
- Any extra dough can be refrigerated for up to 3 days or frozen for up to 6 months.
- Leftover pie should be refrigerated and consumed within 2-3 days for best quality.
- If using gelatin in the filling, chill the pie for 4-5 hours before serving for proper set.
- To add gelatin, mix part of the mascarpone filling with dissolved gelatin before folding back into the remainder of the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 58mg | 19% |
| Sodium | 111mg | 5% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 31.8mg | 35% |
| Calcium | 67mg | 7% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
