MINI BLUEBERRY-MARSCARPONE PIES

Mini Blueberry-Marscarpone Pies image

A smooth, creamy filling of fresh blueberry puree and mascarpone cheese sets up nicely in mini pie crusts in this impressive dessert that's perfect for your next dinner party.

Provided by Jamie Davies

Time 5h25m

Yield 6

Number Of Ingredients 9

Ingredients

1 (14.1 ounce) package pie dough for a double-crust pie
2 cups fresh blueberries, or more to taste
1 tablespoon fresh lemon juice
1 (.25 ounce) package unflavored gelatin
1 (8 ounce) container mascarpone cheese
½ cup white sugar, divided
2 cups heavy cream, divided
1 ½ teaspoons vanilla extract, divided
1 tablespoon white sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
Place a round piece of parchment paper on top of each crust and add pie weights.
Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
Cover and chill in the refrigerator for at least 4 hours, or overnight.
When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
Top each pie with whipped cream and blueberries.

Nutrition Facts : Calories 854.4 calories, Carbohydrate 57.5 g, Cholesterol 155.4 mg, Fat 67.4 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 32.7 g, Sodium 374.8 mg, Sugar 23.9 g