Please believe me when I say I was not going to make this pie. Especially after the Cheesecake Bite Overload Going Straight To Hell Debacle I posted two weeks ago. If the cheesecake bites guaranteed you VIP treatment in the underworld, this here is the shortcut. Actually, this will probably guarantee you VIP treatment most anywhere you take it.
I really shouldn’t have made this.
But I honestly couldn’t help it. I had a rebellion on my hands. All my sweet recipes so far have starred cream cheese as the leading part (see Chocolate Raspberry Cheesecake Bites, Cream Cheese Pancakes, Carrot Cake, and of course, the infamous Bites). Annie branched out with her Cottage Cheese and Strawberry Creation, but alas, I did not.
Anger was brewing in the cheese drawer in my fridge. There was talk of mutiny. They were getting organized. I swear I heard one of them yell, “Charge!”
So you see, I could not allow my cheeses to start attacking one another. I need happy cheeses that will pliantly meld into my kitchen experiments. I need them to feel safe and content and buoyant. That, and Lady Cream Cheese was getting cocky. That kind of fame would go to anyone’s head.
So today I present to you a new player on this blog. No, not the cream cheese understudy. This is a whole new rising star on the horizon of my shopping list, which already includes a ridiculous amount of cheeses. She has an Italian temperament, yet oozes a smooth grace and a suave demeanor few other cheeses can put forth.
Without further ado, I give you: Mascarpone.
She is very pleased to meet you. Yes, indeed, she is sitting right next to me, nodding encouragingly and smiling diplomatically, in a distinctly let-them-eat-cake kind of attitude.
I really need to stop talking to my cheeses.
Let us eat cake.
Or, what’s more: Let us eat pie.
Chocolate Raspberry Macarpone Pie
Adapted from the lovely blog Pass the Sushi
Serves: 8 to 12, depending on the size of your sweet tooth
Prep time: about 1 hour, plus at least 3 hours refrigerating time
You will need:
- 1 recipe for my all-purpose lazy-girl Pie Crust (check it out in the Quiche I used it for last)
- 175gr, or 6 oz bittersweet chocolate, plus a bit more to grate
- 500gr, or 18oz Mascarpone cheese
- 125gr, or 1/2 cups powdered sugar
- 250gr, or 1 cup whipping cream
- 500gr, or 2 cups fresh raspberries
- 80 gr, or 1/3 cup raspberry jam
- optional: 30ml, or 2 tablespoons raspberry liqueur
Let’s get the show on the road.
Preheat your oven to high. Prepare the crust and place it into a pie plate. Remember to prick the crust with a fork, or you’ll end up with a crust-balloon, which is certainly a conversation piece, but no really what we are going for here.
Cover with a double layer of aluminium foil and bake for about 8 minutes. Uncover and bake for another 8 minutes, until Mr. Golden Brown arrives.
Roughly chop up your chocolate and place it in a large saucepan along with the mascarpone and the powdered sugar. (Trust me when I say large. The first time around making this pie I thought, yeah, whatever, small will work to. It didn’t.) Cook over medium heat, stirring steadily, until nicely melted and smooth.
Turn off the heat and stir in the raspberry liqueur, if you are using any. I don’t, because I never feel like buying a whole bottle of raspberry liqueur for just the 2 tablespoon-fulls. It will taste just grand either way.
Now comes the hard part. You need to allow this to cool to room temperature. You need to put that spoon away and stop “tasting” every other minute. You know it still tastes good.
Self-control is such a hard-acquired ability. I never really got the hang of it.
Once your mascarpone-chocolate batter is nice and cool, beat the cream until soft peaks form. Carefully fold half the whipped cream into the batter, then add the remaining cream and fold in gently until completely incorporated.
Cover the pie dish and refrigerate for at least 3 hours until set.
Finally, place the jam in a medium saucepan over low heat until melted.
Remove from heat, cool for a bit, then stir in the fresh raspberries so they are nicely coated.
Cover the top of the pie with the raspberries, then top with some grated chocolate to give it the finishing touch.