Mascarpone Cream Pie with Berry Glaze |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
6 tablespoons butter or margarine |
1 (6.75-ounce) package bordeaux cookies, crumbled |
1/2 cup chopped pecans |
1/4 cup cornstarch |
2 tablespoons sugar |
1 1/2 cups whipping cream |
2 egg yolks, lightly beaten |
1 (8-ounce) package mascarpone cheese, softened |
2 teaspoons orange liqueur or fresh orange juice |
1 teaspoon vanilla extract |
berry glaze |
garnish: orange rind strips |
Directions:
1. Melt butter in a medium saucepan over medium-high heat. Cook 3 minutes or until golden brown. Stir in cookie crumbs and pecans. Press mixture into bottom and up sides of a lightly greased 9-inch tart pan.
2. Bake at 350° for 15 minutes or until golden brown; cool.
3. Combine cornstarch and sugar in a medium saucepan; stir in cream. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir about 1/4 cup hot mixture into egg yolks; add to remaining hot mixture, and cook, stirring constantly, 1 minute. Remove mixture from heat.
4. Stir in mascarpone cheese, liqueur, and vanilla until smooth. Pour into prepared crust.
5. Spread 2/3 cup Berry Glaze over filling; chill 8 hours. Serve with remaining Berry Glaze. Garnish, if desired.
6. Note: For testing purposes only, we used Pepperidge Farm cookies
|
|