RASPBERRY PIE WITH MASCARPONE CUSTARD
A layered pie with rich mascarpone custard, fresh raspberries, and a homemade raspberry glaze.
Provided by Sarah S.
Categories Everyday Cooking
Time 4h13m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- Bake in the preheated oven until light brown, 10 to 12 minutes. Let cool.
- 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 : Calories 403 calories, Carbohydrate 47.4 g, Cholesterol 112.6 mg, Fat 22.7 g, Fiber 5 g, Protein 5.3 g, SaturatedFat 9.6 g, Sodium 175.9 mg, Sugar 30.5 g
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