MASCARPONE PIE RECIPES

Name: Pumpkin Mascarpone Pie
Yield: 8 Servings
Ingredients: 1 1/2 cups unbleached all purpose flour; 1/4 teaspoon salt; 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes; 1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes; 1/4 cup (or more) ice water; 1 cup canned pure pumpkin; 1 cup (packed) golden brown sugar; 2 large eggs; 1 teaspoon fresh lemon juice; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1 8-ounce container mascarpone cheese; 1 cup chilled whipping cream; 1/4 cup mascarpone cheese; 2 tablespoons sugar; 1 teaspoon vanilla extract; 1/8 teaspoon salt

PUMPKIN MASCARPONE PIE RECIPE | BON APPÉTIT

Pumpkin Mascarpone Pie Recipe | Bon Appétit image

Pumpkin Mascarpone Pie Recipe

Provided by Sarah Patterson Scott

Yield 8 Servings

Number Of Ingredients 21

Ingredients

1 1/2 cups unbleached all purpose flour
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup chilled non-hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
1/4 cup (or more) ice water
1 cup canned pure pumpkin
1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 8-ounce container mascarpone cheese
1 cup chilled whipping cream
1/4 cup mascarpone cheese
2 tablespoons sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

Blend flour and salt in processor. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill at least 30 minutes. DO AHEAD Can be made 1 day ahead.
Preheat oven to 350°F. Roll out dough on floured work surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch beyond rim. Crimp edges. Chill crust while making filling.
Using electric mixer, beat pumpkin and sugar in large bowl until well blended. Add eggs and next 7 ingredients and beat until blended. Add mascarpone cheese and beat just until mixture is smooth. Transfer filling to prepared crust.
Bake pie until custard is set, about 55 minutes. Transfer pie to rack and cool. DO AHEAD Can be made 1 day ahead. Tent with foil and chill.
Combine ingredients in medium bowl. Using electric mixer, beat to soft peaks. DO AHEAD Can be made 4 hours ahead. Cover and chill.
Serve pie with topping.

RICOTTA MASCARPONE PIE | JUST A PINCH RECIPES

Ricotta Mascarpone Pie | Just A Pinch Recipes image

This is SO easy yet GOURMET enough for very SPECIAL OCCASSIONS!Really great receipe.

Provided by Lana Bade @Sunflowercooks

Categories Pies

Prep Time 15 minutes

Cook Time 40 minutes

Yield 5

Number Of Ingredients 8

Ingredients

1 cup(s) ricotta cheese
4 ounce(s) mascarpone cheese
1 teaspoon(s) pure vanilla extract
1 cup(s) sugar
2 large eggs
1/8 teaspoon(s) salt
1 box(es) refrigerated pillsbury pie crust (use only 1 in box}
- cinnamon for garnishing before baking

Steps:

Combine the Ricotta Cheese,Mascarpone Cheese,the eggs,vanilla extract,salt,sugar.
Beat well in mixer
Pour into the prepared crust
Sift some cinnamon SPARINGLY on top of pie
Bake in a PREHEATED oven about 40-45 minutes
Serve,can also top with fruit toppings or fresh whipped cream,if preferred

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