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Strawberry mascarpone cream pie is made with a graham cracker crust

Strawberry Mascarpone Cream Pie

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Strawberry mascarpone cream pie is made with fresh strawberries, creamy mascarpone cheese filling in a graham cracker crust. Enjoy the fresh tasted of strawberries on every bite.
Course Dessert
Cuisine Western
Keyword easy, graham cookie crust, graham cracker crust, mascarpone cheese, spring, strawberry, strawberry cream pie, strawberry dessert, strawberry mascarpone cream pie, strawberry pie, summer, summer dessert
Prep Time 20 mins
Cook Time 10 mins
soaking time 15 mins
Total Time 45 mins
Servings 8 people
Author Holly Ford


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


  • 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.