• Tommy Centola

Strawberry Mascarpone Pie

I wanted to share something sweet this week. I found a couple of pie recipes that will definitely hit the spot. Time to slice it up.


1 (11 ounce) box vanilla wafers

1/2 cup butter, melted

1 cup fresh strawberries, hulled

1/2 lemon, juiced

3 tablespoons granulated sugar

1 1/2 cups heavy whipping cream

4 tablespoons confectioners' sugar, divided

1 teaspoon vanilla extract

1/2 cup créme fraîche

1/2 cup mascarpone

3 large eggs whites, chilled


Spray a 10-inch springform pan with nonstick cooking spray.

In the work bowl of a food processor, add vanilla wafers and melted butter; pulse until mixture resembles coarse crumbs. Firmly press into the bottom and slightly up the sides of prepared pan. Refrigerate for 20 minutes.

In the container of a blender, add strawberries, lemon juice, and granulated sugar. Process until smooth, and set aside.

In a medium bowl, combine cream, 2 tablespoons confectioners' sugar, and vanilla. Beat at high speed with an electric mixer until stiff peaks form.

In a separate medium bowl, beat créme fraîche and mascarpone at high speed until combined. Add to whipped cream ,mixture, and beat at medium speed until combined.

In a separate medium bowl, with clean beaters, add egg whites, and beat at high speed until soft peaks form. Add remiining 2 tablespoons of confectioners' sugar, and beat until stiff peaks from. Gently fold egg whites tiny whipped cream mixture. Fold in half the strawberry purée; spread over crust. Spoon remaining strawberry purée over the top and swirl, using a wooden pick. Cover with aluminum foil, and freeze at least 2 hours or up to 5 days. Remove from freezer 15 minutes before serving.


Enjoy!!!

Creole & Cajun Comfort Food is now available online.


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Good Cooking, Good Eating and Good Living!!!

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