Strawberry-Mascarpone Pie

This strawberry-mascarpone pie is one of our favorite spring and summer icebox pies.

Strawberry-Mascarpone Pie
Yields 1
A sweet, creamy, and beautiful strawberry pie.
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  1. 1 (11-ounce) box vanilla wafers
  2. ½ cup unsalted butter, melted
  3. 1 cup fresh strawberries, hulled
  4. ½ lemon, juiced
  5. 3 tablespoons granulated sugar
  6. 1½ cups heavy whipping cream
  7. 4 tablespoons confectioners’ sugar, divided
  8. 1 teaspoon vanilla extract
  9. ½ cup crème fraîche
  10. ½ cup mascarpone
  11. 3 large pasteurized egg whites, 
  12. Garnish: fresh mint
  1. Spray a 10-inch springform pan with nonstick cooking spray.
  2. 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 sides of prepared pan. Refrigerate 20 minutes.
  3. In the container of a blender, add strawberries, lemon juice, and granulated sugar. Process until smooth, and set aside.
  4. In a medium bowl, combine cream, 2 tablespoons confectioners’ sugar, and vanilla. Beat at high speed with an electric mixer until stiff peaks form.
  5. In a separate medium bowl, beat crème fraîche and mascarpone at high speed until combined. Add to whipped cream mixture, and beat at medium speed until combined.
  6. In a separate medium bowl with clean beaters, add egg whites, and beat at high speed until soft peaks form. Add remaining 2 tablespoons confectioners’ sugar, and beat until stiff peaks form. Gently fold egg whites into whipped cream mixture. Fold in half the strawberry purée; spread over crust. Spoon remainder of 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. Garnish with mint, if desired.
Louisiana Cookin


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