RASPBERRY PIE WITH MASCARPONE CUSTARD

Raspberry Pie with Mascarpone Custard image

A layered pie with rich mascarpone custard, fresh raspberries, and a homemade raspberry glaze.

Provided by Sarah S.

Time 4h13m

Yield 8

Number Of Ingredients 10

Ingredients

⅓ cup white sugar
3 egg yolks
⅓ cup milk
2 pints fresh raspberries, divided
⅓ cup water, or more as needed
¾ cup white sugar
2 ½ tablespoons cornstarch
⅛ teaspoon salt
1 (9 inch) refrigerated pie crust
1 (8 ounce) container mascarpone cheese

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