Raspberry Chocolate Mascarpone Pie
This luscious and indulgent pie features a creamy mascarpone filling, rich chocolate ganache, and a layer of fresh raspberries for a delightful balance of sweet and tart flavors.
Equipment
- Pie Dish
- Mixing bowls
- Whisk
- Microwave
- Refrigerator
Ingredients
Pie Crust
- 1 cup chocolate graham cracker crumbs
- 1/4 cup unsalted butter melted
Mascarpone Filling
- 8 oz mascarpone cheese softened
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Chocolate Ganache
- 4 oz semi-sweet chocolate chopped
- 1/4 cup heavy cream
Topping
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). In a medium bowl, combine chocolate graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch pie dish to form the crust. Bake for 10 minutes, then remove from the oven and let it cool completely.
- In a mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Beat with a whisk or electric mixer until smooth and creamy. Set aside.
- For the ganache: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and pour over chopped chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
- Spread the mascarpone filling over the cooled crust in an even layer. Pour the chocolate ganache over the mascarpone layer and spread it evenly with a spatula.
- Top with fresh raspberries and refrigerate the pie for at least 2 hours, or until the ganache is set and the pie is chilled.
- Slice and serve chilled. Enjoy!
Notes
This pie is best enjoyed the day after it's made, but it can be stored in the refrigerator for up to 3 days. If you want to get creative, try using other berries or adding a drizzle of caramel on top.