Best Chocolate Mascarpone Pie Recipes

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WHITE CHOCOLATE-MASCARPONE KEY LIME PIE



White Chocolate-Mascarpone Key Lime Pie image

This recipe comes from Nestle Kitchens Pie Recipe Contest finalist, Lisa Speer. This is a creamy and tart lime flavored pie.

Provided by Pat Duran

Categories     Pies

Time 25m

Number Of Ingredients 12

CRUST:
1 1/2 clove graham cracker crumbs
1/3 c unsalted butter,melted
3 Tbsp granulated sugar
FILLING:
3/4 c white candy chips
14 oz sweetened condensed milk, not evaporated milk
8 oz mascarpone cheese, at room temperature
1/2 c plus 2 tablespoons fresh key lime juice
1 tsp grated lime zest
thawed whipped topping
toasted flaked coconut and lime slices for garnish

Steps:

  • 1. Crust: Preheat oven to 350^. Combine graham cracker crumbs, butter and sugar in a large bowl; stir until well mixed. Press into a 9-inch glass plate to form a crust. Bake 10 minutes; transfer to a wire rack and cool completely.(you may use a store bought pie shell if desired.) --- Filling: Place chips in a small microwave-safe bowl. Microwave at medium power for 30 second intervals until melted, stirring after each interval. Stir until smooth. Combine chips and sweetened condensed milk. mascarpone, lime juice and lime zest; whisk or beat with an electric mixer until smooth. Pour into cooled crust; smooth top. Chill at least 4 hours; or place in freezer for 15 minutes just before serving. Slice pie into 8 wedges. Serve with dollops or whipped topping. Garnish with toasted coconut and lime slices.

CHOCOLATE ORANGE MASCARPONE PIE



Chocolate Orange Mascarpone Pie image

Make and share this Chocolate Orange Mascarpone Pie recipe from Food.com.

Provided by Mom2Rose

Categories     Pie

Time 2h20m

Yield 8-10 slices, 8-10 serving(s)

Number Of Ingredients 9

24 chocolate wafers
1/4 cup unsalted butter, melted
1/3 cup orange marmalade
10 ounces semisweet chocolate, broken up
3 (8 ounce) containers mascarpone, at room temperature
1/3 cup confectioners' sugar
3 tablespoons orange liqueur or 3 tablespoons orange juice
1/4 teaspoon salt
1 large seedless orange (optional)

Steps:

  • Heat oven to 350ºF.
  • Pulse cookies in processor until fine crumbs; add butter and process until blended.
  • Press mixture evenly into bottom and sides of a 9 inch pie plate.
  • Bake 12 minutes; cool on wire rack.
  • Spread marmalade over cooled crust.
  • Microwave chocolate in glass bowl, 15 seconds at a time, stirring, until melted.
  • Gently mix mascarpone, sugar, liqueur and salt in large bowl just until blended (do not stir too much or mixture will curdle).
  • Fold in melted chocolate until no white streaks remain.
  • If desired, put ½ cup chocolate mixture in small ziptop freezer bag and snip off a tiny corner; reserve for garnish.
  • Spread remaining chocolate mixture in cookie crust.
  • Chill at least 2 hours until firm.
  • Garnish: Cut orange into 1/4-in.-thick slices.
  • Drain slices on paper towel, cut each slice in half, twist ends and arrange on pie.
  • Pipe little dollops of reserved filling on orange twists to help secure.
  • Serve at room temperature.

Nutrition Facts : Calories 358.5, Fat 26.9, SaturatedFat 15.9, Cholesterol 15.6, Sodium 193.9, Carbohydrate 37.4, Fiber 6.6, Sugar 18.6, Protein 5.9

CHOCOLATE MASCARPONE PIE



Chocolate Mascarpone Pie image

A friend brought this to a dinner party, and it was so wonderful I had to have the recipe. If I make it again, I might strain the orange marmalade first, as I feel it doesn't really fit the texture of the rest of the pie. If you use it as is, be prepared for a very creamy pie with a layer of small orange chunks in between the filling and the crust. For the chocolate cookie wafers, you could either use Nabisco Famous cookie wafers, or Oreos taken apart with the filling scraped out. All substitutions listed in the recipe were suggested by the original chef.

Provided by PianoCook

Categories     Pie

Time 2h30m

Yield 1 pie, 16 serving(s)

Number Of Ingredients 8

24 chocolate wafer cookies
1/4 cup unsalted butter, melted
1/3 cup orange marmalade
10 ounces semisweet chocolate, broken into pieces or 10 ounces chocolate chips
3 (8 ounce) containers mascarpone cheese or 3 (8 ounce) containers cream cheese, at room temperature
1/3 cup confectioners' sugar
3 tablespoons orange juice or 3 tablespoons triple sec
1/4 teaspoon salt

Steps:

  • For the crust, heat oven to 350 degrees F. You'll need a 9 inch pie plate.
  • Pulse cookies in food processor until fine crumbs; add butter and process until blended. Press mixture evenly into bottom and sides of pie plate. Bake 12 minutes; cool on wire rack. Spread marmalade over the cooled cookie crust.
  • For the filling, microwave chocolate in glass bowl in short bursts, 15 seconds at a time, stirring until melted.
  • Gently mix mascarpone, sugar, liqueur and salt in large bowl just until blended (do not stir too much or mixture will curdle). Fold in melted chocolate until no white streaks remain.
  • If desired, put ½ cup chocolate mixture in a small zip top freezer bag and snip off a tiny corner; reserve for garnish. Spread remaining chocolate mixture in cookie crust. Chill at least 2 hours until firm. To garnish, squeeze zip top bag (like a pastry bag) to produce small chocolate peaks around perimeter.

Nutrition Facts : Calories 179.3, Fat 13.4, SaturatedFat 7.9, Cholesterol 7.8, Sodium 96.9, Carbohydrate 18.7, Fiber 3.3, Sugar 9.3, Protein 2.9

CHOCOLATE MASCARPONE PIE WITH MOCHA SAUCE RECIPE - (4.8/5)



Chocolate Mascarpone Pie with Mocha Sauce Recipe - (4.8/5) image

Provided by Claude

Number Of Ingredients 22

Crust:
Chocolate oreo cookie crumb pie crust
or make your own
20 Oreo cookie sandwiches filling removed
1/2 teaspoon ground cinnamon
2 tablespoon butter melted
2 to 3 teaspoon milk
Filling:
2 teaspoons instant coffee (I used Starbuck instant - Colombia blend) but I guess any will do.
1 tablespoon hot water
12 ounces mascarpone cheese (can use a mixture of mascarpone and cream cheese will work also).
4 ounces melted bittersween chocolate
1 teaspoon vanilla extract
1 cup heavey or whipping cream
1/2 cup confectioners' sugar
Mocha Sauce:
1/2 cup heavy cream
1 tablespoon instant coffee
2 tablespoons butter
1 cup chocolate chips
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

Steps:

  • Crust: Preheat oven to 325° F. In a food processor, pulse cookies and cinnamon until cookies are a fine crumb. Place crumbs into a mixing bowl, add butter and mix until well-incorporated. Add milk and continue to mix until the crumbs clump together. Press crumbs into a pie pan, working up the sides and across the bottom until the pan is covered and thickness is unform. Reefrigerate 10 minutes. Bake crust for 6 minutes at 325° F. Let cool on a wire rack and refrigerate 10 minutes before filling. OR TAKE THE EASY WAY - buy the crust already done. Filling: Dissolve the instant coffee in the hot water and set aside. In a medium mixing bowl, stir the mascarpone (and cream cheese if used) to soften. Add the coffee, melted chocolate and vanilla and stir gently until evenly blended. Keep at room temperature while making the whipped cream. Beat the cream with an electric mixer until it holds soft peaks. Add confectioners' sugar and continue to beat until stiff peaks form. Gently fold 1/3 of the whipped cream into the chocolate-cheese mixture, then spoon into the crust. Top with remaining whipped cream. Refrigerate for at least one hour or overnight before serving. Sauce: Bring cream, coffee and butter to a simmer in a medium saucepan. Remove from heat and add chocolate chips and let the mixture sit 2 minutes. Add corn syrup and vanilla and whisk until smooth. The sauce will thicken as it cools and is best served slightly warm.

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