Peanut Butter Mascarpone Pie

The basis of this recipe comes from the Uncommon Gourmet’s All-Occasion Cookbook. I often turn to it for parties when something a bit different from the usual finger food.

I used an individual cheesecake pan to make these. I suspect a 9″ springform pan would work OK. The original recipe suggested using a deep-disk pie pan so you could always give that a go.

At least three of our guests raved about how good these were. All 12 were eaten; always a good sign.

Peanut Butter Mascarpone Pie
Servings: 12
Prep time: 15 minutes
Total time: 2 1/2 hours

Ingredients:

  • 1 1/2 cups pecans, divided
  • 1/2 cup graham cracker crumbs (about 8-10 full crackers)
  • 1/3 cup sugar
  • 1/2 tsp. Vietnamese cinnamon
  • 4 Tbsp. room temperature butter
  • 1 cup heavy cream, whipped
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 8 oz. mascarpone cheese, brought to room temperature
  • 1 /12 tsp. vanilla

Directions:

  1. To make the crusts start by preheating the oven to 350°F. Spray each of the pan openings with baking spray.
  2. Toast pecans in a skillet until lightly browned and aromatic. Roughly chop; set aside 1/4 cup.
  3. Pulse the remaining pecans in a food processor until finely chopped. Add the crumbs, sugar and cinnamon; pulse 3 or 4 times to combine. Add the butter and pulse until well mixed.
  4. Put about 2 tablespoons of crumb mixture into the bottom of each cup on the baking pan. Compact crumbs into the bottom of each opening. It’s OK if a bit comes up the sides.
  5. Bake for 10 minutes; rotating half way through baking. Transfer pan to a rack and allow to cool completely before filling.
  6. While crumb base cools you can take the mascarpone cheese out of the fridge and let it come to room temperature.
  7. To make the filling start by whipping the heavy cream in a stand mixture until stiff. Transfer to another bowl and set aside.
  8. Beat the remaining ingredients together using the stand mixer until fluffy. Manually fold in the whipped cream.
  9. Top the crumb bases with filling; fill to the top. Smooth the top with the back of a butter knife. Cover pan with plastic wrap and refrigerate until set; at least 2 hours or as much as overnight.
  10. When you are ready to serve run a thin knife along the outside edge of each cup. Push the bottom of the pie up, remove the metal plate and set on a serving plate. Garnish with the reserved pecans.

Notes:
I had leftover crumb mixture; probably because I made the individual pies rather than a single pie. You could try making two-thirds of the crumb mixture.

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