Lemon Mascarpone Cream Pie
Prep Time: 30 minutes | Cook Time: 5 hours | Servings: 6-8 slices
Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs
7 tablespoons butter, melted
2 tablespoons granulated sugar
Lemon Filling
¾ cup sweetened condensed milk
¼ cup freshly squeezed lemon juice
2 tablespoons lemon zest
1 cup powdered sugar
1 ½ cups heavy whipping cream
12 ounces mascarpone cheese
Whipped Cream
¾ cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F.
Grease a 9 inch pie pan.
In a large mixing bowl, combine crushed graham crackers and sugar. Mix in melted butter until all crumbs are moistened.
Press graham cracker crust to the bottom of the prepared pie pan.
Bake crust for 8 to 10 minutes.
Set aside pie crust to cool.
In a medium mixing bowl, combine condensed milk, lemon juice, and lemon zest; set aside.
In a large mixing bowl, beat powdered sugar and heavy whipping cream at high speed with an electric hand mixer until stiff peaks form.
Add mascarpone cheese to whipped cream. Whip on medium speed until just combined. Then gently fold with a spatula until fully combined.
Add lemon mixture to the whipped cream and gently fold until combined.
Pour the lemon filling over the cooled pie crust.
Refrigerate pie for 5 hours.
Before serving the pie make whipped cream. In a large mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract at high speed with an electric hand mixer until stiff peaks form.
Note: Garnish pie with whipped cream, sliced lemons, and mint leaves.
