Mascarpone Cream Pie with
Cranberry Glaze
6 tablespoons butter or margarine
7 ounces shortbread-type 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 (see below)
Garnish: orange rind strips
- 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.
- Bake at 350*F (175*C) for 15 minutes or
until golden brown; cool.
- 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.
- Stir in mascarpone cheese, liqueur, and
vanilla until smooth. Pour into prepared crust.
- Spread 2/3 cup Berry Glaze over filling;
chill 8 hours. Serve with remaining Berry Glaze. Garnish, if
desired.
Makes 1 (9-inch) pie.
Cranberry Glaze:
1 cup whole-berry cranberry sauce
1/3 cup seedless blackberry jam
1 1/2 tablespoons orange liqueur or fresh orange juice
1 1/2 teaspoons grated orange rind
- Cook all ingredients in a small saucepan
over medium heat 5 to 7 minutes, stirring until cranberry sauce
and jam melt. Strain mixture, discarding solids.
Makes about 1 1/2 cups.
