Raspberry Pie with Mascarpone Custard
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Description
A layered pie with rich mascarpone custard, fresh raspberries, and a homemade raspberry glaze.
Ingredients
- ⅓ cup white sugar
- 3 egg yolks
- ⅓ cup milk
- 2 pints fresh raspberries, divided
- ⅓ cup water, or more as needed
- ¾ cup white sugar
- 2 ½ tablespoons cornstarch
- ⅛ teaspoon salt
- 1 (9 inch) refrigerated pie crust
- 1 (8 ounce) container mascarpone cheese
Directions
- 1. Whisk sugar and egg yolks together in a saucepan; add milk. Bring to a boil, stirring constantly. Cook for 1 minute. Remove from heat; cover and chill until thickened into a custard, about 1 hour.
- 2. Crush 1 pint raspberries into a small saucepan. Add 1/3 cup water; bring to a boil. Strain into a bowl, reserving raspberry juice and discarding seeds. Pour juice into a measuring cup and add enough water to measure 1 cup.
- 3. Combine raspberry juice, 3/4 cup white sugar, cornstarch, and salt in the same small saucepan. Bring to a boil, stirring constantly. Cook until thick, about 2 minutes. Cover and chill for 15 to 30 minutes.
- 4. Preheat oven to 450 degrees F (230 degrees C).
- 5. Unroll pie crust and press against the side and bottom of a 9-inch pie plate. Fold excess crust under and press together to form an edge; flute. Prick bottom and side with fork.
- 6. Bake in the preheated oven until light brown, 10 to 12 minutes. Let cool.
- 7. Whisk mascarpone cheese into the cooled custard. Pour into the pie crust. Arrange remaining 1 pint raspberries in concentric circles over the custard, starting from the edge. Pour glaze over raspberries. Chill pie until glaze sets, about 2 hours.
Nutrition Facts
serving: 1 9-inch pie
calories: 403 kcal
carbohydrates: 47.4 g
protein: 5.3 g
saturated fat: 9.6 g
cholesterol: 112.6 mg
sodium: 175.9 mg
fiber: 5 g
sugar: 30.5 g
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