Mascarpone Cream Pie With Berry Glaze Recipe

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Servings: 1

Ingredients

Directions

  1. Heat butter in a medium saucepan over medium-high heat. Cook 3 min or possibly till golden. Stir in cookie crumbs and pecans. Press mix into bottom and up sides of a lightly greased 9-inch tart pan. Bake at 350 degrees for 15 min or possibly till golden; cold.
  2. Combine cornstarch and sugar in a medium saucepan; stir in cream. Cook over medium heat, stirring constantly, till thickened and bubbly. Stir about 1/4 c. warm mix into egg yolks; add in to remaining warm mix, and cook, stirring constantly, 1 minute. Remove mix from heat.
  3. Stir in mascarpone cheese, liqueur, and vanilla till smooth. Pour into prepared crust. Spread 2/3 c. Berry Glaze over filling; refrigerate8 hrs. Serve with remaining Berry Glaze. Garnish, if you like.
  4. For Berry Glaze: COOK all ingredients in a small saucepan over medium heat 5 to 7 min, stirring till cranberry sauce and jam heat. Strain mix, discarding solids.
  5. Makes about 1 1/2 c.)
  6. This recipe yields 1 (9-inch) pie.
  7. Comments: For testing purposes only, we used Pepperidge Farm cookies.
  8. Yield: 1 pie

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