I’ve always enjoyed American-style strawberry pie in which strawberries are suspended in a cornstarch-thickened gel and served with a big dollop of whipped cream. This variation is now my new and preferred favorite, made with puréed strawberries whipped into mascarpone and whipping cream and set in a graham cracker crust. It is light and delicious. I love the flavor combination of strawberries and mascarpone. You can use the filling as a base for other pies by substituting in raspberries, blackberries, blueberries, cherries, plums, peaches, apricots, or mangos (or a combination of these fruits). I prefer to make my own graham cracker crust, but feel free to use store bought if you are pressed for time. It would make a nice, easy pie if you are looking for an Easter dessert.
Strawberry Mascarpone Pie
Graham Cracker Crust
1 packet cinnamon graham crackers, slightly crushed
1/4 teaspoon freshly grated nutmeg
generous pinch of cinnamon
6 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. In a food processor combine broken-up graham crackers with nutmeg and cinnamon. Pulse until you have fine crumbs. Add melted butter and pulse until crumbs look wet. Pour into a 9-inch metal pie plate. Press crumbs into the plate. Bake for 10 minutes, then cool on rack.
Strawberry Mascarpone Filling
10 large strawberries, sliced
3/4 cup granulated sugar
1 cup mascarpone cheese
3/4 cup heavy cream
1 teaspoon vanilla extract
Place sliced strawberries in a food processor with 1/2 cup of the granulated sugar. Puree until smooth. Pour into a 2-cup measuring cup. You should have 1-1/4 cups strawberry puree. In a mixer bowl combine mascarpone, heavy cream and the remaining 1/4 cup sugar. Beat with a wire whip for 20 seconds to begin incorporating the mixture. Add strawberry puree and vanilla. Beat until you get a thick whipped cream. Pour into prebaked pie crust. Spread to the edges of the pie crust with an offset spatula. Cover pie in plastic wrap and chill 4-6 hours. Serves 8.