Strawberry Mascarpone Cream Pie Recipe – American Special
This strawberry mascarpone cream pie is a delightful no-bake dessert that’s perfect as a summer treat. Creamy, vanilla-kissed mascarpone filling rests on a buttery graham cracker crust, then is topped with juicy, vibrant strawberries—making an indulgent, creamy fruit pie that’s elegant yet effortless.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 8 oz mascarpone cheese, softened
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups fresh strawberries, sliced
- 1-2 tablespoons sugar (optional, depending on strawberry sweetness)
Make the Crust:
Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
Press the mixture into the bottom and sides of a 9-inch pie dish to form the crust.
Bake for 8-10 minutes until golden. Let the crust cool completely.
Make the Mascarpone Filling:
In a large bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
Assemble the Pie:
Spread the mascarpone cream filling evenly over the cooled crust.
Refrigerate the pie for at least 2-3 hours (or overnight) to allow the filling to set.
Add the Strawberry Topping:
Just before serving, toss the sliced strawberries with 1-2 tablespoons of sugar (if desired) and let them sit for 10-15 minutes to release their juices.
Arrange the sugared strawberries on top of the pie.
Serve:
Slice and enjoy! You can serve the pie as is, or with a dollop of whipped cream for extra indulgence.
Recipe Notes :
This is a make-ahead pie—chill for at least 2–3 hours (or refrigerated overnight) to let the filling set beautifully.
A freezer-friendly dessert: once assembled and chilled, you can freeze slices wrapped tightly; thaw in the fridge before serving for quick indulgence.
Try crust variations: swap the graham cracker crust for a buttery shortbread or digestive biscuit base for a different texture and flavor—simple crust variations can elevate the pie’s appeal.
