Strawberry Mascarpone Cream Pie
This strawberry pie is made with fresh strawberries, creamy mascarpone cheese filling, and a graham cracker crust. It’s easy and simple to make and presents beautifully. Enjoy the fresh taste of strawberries on every bite.
All though I love baking with berries for desserts, when it comes to the strawberries, I would rather enjoy the taste of fresh strawberries than baking with them. I make this strawberry mascarpone cream pie every spring when fresh strawberries are abundant.
How can you go wrong with a strawberry pie that is piled up high with sweet fragrant strawberries and creamy mascarpone cheese filling in a graham cookie crust? This is my favorite way of enjoying a strawberry cream pie, and my family absolutely adores it.
Ingredients You’ll Need
For graham cracker crust
- graham cracker cookie crumbs
- brown sugar
- butter
For strawberries
- fresh strawberries
- sugar
For mascarpone cream filling
- mascarpone cheese
- heavy whipping cream
- powdered sugar
- vanilla extract
How to make Strawberry Mascarpone Cream Pie
Cut up strawberries and toss with sugar. Macerate for 15-20 minutes to extract moist. Discard the syrup extracted from the strawberries.
To make graham cookie crust; mix graham cookie crumbs with brown sugar and melted butter. Press down gently into a 9-inch pie dish. Bake at 300˚F oven for 10 minutes and let it cool completely.
To make mascarpone cheese filling; beat mascarpone cheese to loosen up, then add the cream, powdered sugar and vanilla extract. Beat at high speed until soft peak forms.
To assemble; spread mascarpone filling in a crust. Using a slotted spoon, put macerated strawberries on top of filling. Serve the pie immediately or chill in the fridge.
If there’s any leftover, keep it in the fridge. It will keep fresh up to 2 days.
More Pie Recipes
- Peach Custard Pie with Streusel Topping
- Maple Blueberry Pie
- Banoffee Pie
- Pecan Pie Without Corn Syrup Recipe
- Easy No-Crust Apple Pie
Strawberry Mascarpone Cream Pie
Ingredients
For graham cracker crust
- 1-1/2 cup graham cracker cookie crumbs
- 3 tbsp brown sugar
- 5 tbsp butter, melted
For strawberries
- 2 lb fresh strawberries
- 4 tbsp sugar
For mascarpone cream filling
- 8 oz mascarpone cheese, room temperature
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
Equipment
Instructions
- For the graham cookie crust; mix graham cookie crumbs with brown sugar and melted butter. Press down gently into a 9-inch pie dish. Bake at 300˚F oven for 10 minutes and let it cool completely. Or chill for at least 3 hours.
- For the strawberries; cut up strawberries into bite size chunks and toss with sugar. Macerate for 15-20 minutes to extract moist.
- For the mascarpone cream filling; beat mascarpone cheese to loosen up, then add the cream, powdered sugar and vanilla extract. Using an electric mixer, beat at high speed until soft peak forms.
- To assemble; spread mascarpone filling in a crust. Using a slotted spoon, put macerated strawberries on top of the filling discarding the syrup that is extracted from the strawberries. Serve the pie immediately or chill in the fridge. Keep the leftover pie in the fridge up to 2 days.
It’s easy to make n It’s delicious.! I like how she put up a video with Korean translation! Awesome!
We all need pie to help us through these troubled times! This looks terrific — thanks.
This looks absolutely irresistible with my favourite mascarpone and seasonal berries. Wonderful!