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Strawberry Mascarpone Yogurt Pie

Vegetarian • 25 mins to make • Serves 2


12 Beautiful strawberries

Baking & Spices

1/4 cup Powdered sugar
2 tbsp Sugar


30 Nilla wafers


2 tbsp Butter, unsalted
1/2 cup Greek yogurt
1/2 cup Mascarpone cheese
  • Laura Grace Drazil

    Frozen Strawberry Yogurt Pie

  • E Forest

    Strawberry Mascarpone Yogurt Pie from Dessert for Two

  • Liz Legunsen

    Strawberry-Frozen-Yogurt-Pie Strawberry Mascarpone Yogurt Pie : Prep time:  25 mins Total time:  25 mins Serves: 2   Yield: 1 mini 6″ pie Ingredients 30 Nilla wafers (about 1½ cups of cookies) 2 tablespoons unsalted butter, melted 2 tablespoons sugar, plus extra for berries 12 beautiful strawberries ½ cup mascarpone cheese, at room temperature ½ cup Greek yogurt, at room temperature ¼ cup powdered sugar Instructions First, crush the cookies in a food processor. You could also crush them by hand in a plastic bag. Drizzle the melted butter and 2 tablespoons of sugar over the crushed cookies, and pulse until the mixture clumps together. (If using a plastic bag, stir together). Press the cookie crumbs into a 6″ pie dish. Pack the crumbs firmly against the dish. I use a buttered measuring cup to help me. Place the pie crust in the freezer for 1 hour. Alternatively, you could bake it for 7-9 minutes at 350 to ensure neater slices. After one hour, wash and slice the strawberries into a bowl, and sprinkle them with a small handful of sugar. Stir and let them macerate for at least 15 minutes. Meanwhile, in a medium bowl, stir together the mascarpone, yogurt and powdered sugar. Layer half of the mascarpone mixture into the crust, and then top with half of the strawberries. Add the remaining mascarpone mixture, and layer the rest of the strawberries on top.* Let pie set in fridge for at least 4 hours to ensure pretty slices. This is optional, you could just eat it right away, though it will look messy. Your choice.

  • elizabeth ferrante

    #296226 - Strawberry Mascarpone Yogurt Pie Recipe

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