Fresh Strawberry Pie

A fresh Strawberry Pie is the best of summer. A pie shell, a layer of sweetened Mascarpone cheese and an abundance of strawberries makes this light and luscious and so beautiful!

Course Pastry and Pie

Cuisine American

Keyword cream cheese, mascarpone, pie, strawberries, summer, whipped cream

Prep Time 20

Cook Time 10

Total Time 30

Servings Servings

Calories 279kcal

Author Barb

Ingredients

1 9" pie or tart shell Use homemade or store bought; bake and cool the shell.

For the Mascarpone Cheese Layer

4 ounces mascarpone or cream cheese
3 teaspoons sugar to taste
1-2 tablespoons half and half or milk
1 teaspoon vanilla

For the Glaze:

1 cup fresh strawberries
1 cup water
¾ cup sugar
3 tablespoons corn starch
1 tablespoon Balsamic vinegar optional

For the Pie:

3 cups fresh strawberries stem removed but kept whole

Garnish:

Fresh Whipped Cream

Instructions

Prepare your pie crust and cool thoroughly.
Using blender or mixer (I use a stick blender), mix mascarpone with sugar, milk and vanilla and spread in the bottom of your cooled pie shell. Cool in fridge for 30 minutes.
Crush 1 cup strawberries and cook with 1 cup water for 2 minutes. Sieve berries and return juice to pan. Add sugar, cornstarch and balsamic vinegar; cook and stir til thickened and bubbly. Let cool while preparing the pie.
Assemble fresh berries in one layer of the pie shell. Pour glaze over each berry. Depending on the size of your berries, you might be able to pile some more on top; just be sure some of the glaze covers each berry. There may be leftover sauce if making in a tart pan so just pour enough over berries to fill and not flow over edge.
Chill for at least one hour before serving; more if possible.
Serve with a dollop of whipped cream.

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