Chocolate Mascarpone Fresh Strawberry Pie

I am so excited to share this pie with you today.  I thought that it would be a perfect fresh dessert idea for Valentine's Day.  Plus, who doesn't need a fresh berry pie in February?  So refreshing.  This pie is elegant and delicious, and not too difficult to put together.  The chocolate mascarpone mousse layer is the perfect sweet complement to the strawberries.  Don't feel like making a roll out pie crust?  No problem, just use a commercial pie crust and follow the instructions on the box.  Or, make a press in pastry crust, like the one used in this recipe.  

Chocolate Mascarpone Fresh Strawberry Pie

Pie Crust:

1 1/2 cups all purpose flour

1 Tablespoon granulated sugar

1/2 teaspoon salt

3 Tablespoons shortening

4 Tablespoons cold butter

4 to 6 Tablespoons ice water

Pie Filling:

1 carton (8 ounces) mascarpone cheese

3/4 cup (4.5 ounces) milk chocolate chips

1/4 cup Nutella

1 cup heavy whipping cream

1/2 cup powdered sugar

1 pound fresh strawberries, reserve one for garnish

Preheat the oven to 450F.  

For the pie crust, in a medium bowl, combine the flour, sugar, and salt.  Using a fork, or pastry blender, cut in the shortening and cold butter until the mixture resembles coarse crumbs.  Add 4 tablespoons of the water and stir mixture until it sticks together.  If it does not come together add the remaining water, a tablespoon at a time until it does.  Form the dough into a disk and wrap with plastic wrap.  Chill for about 1 hour.

After the dough has chilled, on a floured surface, roll dough out to fit a 9 inch pie plate.  Place the dough in the pie plate and crimp edges.  Carefully line the pie crust with tin foil, and fill about halfway with pie weights, uncooked rice, or uncooked beans (I use rice).  Place the pie crust in the oven and bake for 8 minutes.  Remove pie crust from oven.  Holding on to the overhanging tin foil, lift the tin foil and rice out of the crust.  Use a fork to generously prick the bottom of the pie crust.  Return the pie crust to the oven and bake for an additional 7 minutes, or until the crust is golden brown.  Remove crust from oven and let cool.

For the pie filling, in a microwaveable bowl, combine the mascarpone cheese, chocolate chips, and nutella.  Place in the microwave and heat in 15 second intervals, stirring after each interval, for about 1 minute, or until the chocolate has melted.  Stir until smooth.  Let cool to room temperature.

In a medium size bowl, combine the whipping cream and powdered sugar.  Beat with an electric mixer until stiff peaks form.  Fold half of the whipped cream into the cooled chocolate mixture, then fold in the remaining whipped cream just until combined.  Pour the chocolate mixture into the cooled pie crust and smooth the top.

Cut the tops off of the strawberries (except for the one to garnish the pie) and slice the strawberries in half (top to bottom).  Lay the strawberries in an overlapping circular pattern around the pie.  Take the remaining strawberry (with the green stem still on) and make 4 to 5 thin slices (top to bottom) stopping just before reaching the stem.  Fan the strawberry and place in the center of the pie.  Chill the pie for 3 hours or overnight before serving.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy