Raspberry Mascarpone Cream Pie
Ingredients
- 2 Lb Mascarpone Cheese
- 1 Pint Heavy Cream (Divided into 2 separate cups)
- 4 Large Eggs
- 1 Cup Sugar
- 1 Whole Lemon, use the zest and juice only
- Seeds from 1 vanilla bean
- 4 Cups Fresh Raspberries (1/2 for the filling and 1/2 for garnish)
- powdered sugar and vanilla extract for the whipped cream
- For Crust:
- 2 Cups Graham Cracker Crumbs
- 1/2 Cup Melted Butter
- 2 Tbsp Sugar
Instructions
- Preheat oven to 325
- Stir together Cream, seeds from vanilla pod and sugar in a pot. Bring to a simmer to infuse the flavor of the vanilla. Cool this down, and remove vanilla bean pod if you put it in. Then add in half of the raspberries and puree in a blender until smooth. If you don't want the seed, strain before adding to the other ingredients.
- Make the crust: Mix melted butter, sugar and graham crackers together until they bind well. Add more butter if it seems too crumbly. Spray a pie pan with pan spray. Press the crust into the pan until it creates an even crust. Bake at 325 for 10 to 15 minutes.
- Beat the mascarpone in a mixer. fold in the cream mixture. Continue mixing. Do not overmix. Add in the eggs one at a time until incorporated. Fold in the lemon juice and zest. Pour this mixture into the pie crust. Place the pie pan into a pan with a little water to allow it to bake evenly. Bake for about 1 hour and 15 minutes. It will still be a little wiggly. But, it wont be liquid at this point. Cool for at least an hour. If it is warm when you top with whipped cream, it will melt the cream.
- Whip some heavy cream with a little powdered sugar and vanilla extract to stiff peaks. Place in a piping bag and pipe florets onto the pie. Garnish with whole fresh raspberries. Cut and serve.