I was never a strawberry person. Remember those days when you were little and you had to choose between a strawberry and a chocolate milkshake. I always, always went for chocolate. Who cares about strawberry ice cream? That’s a fruit. Not a dessert.
Imagine my surprise when I found myself snatching up boxes of fresh strawberries 3x a week at my local market. I never realized how vibrant and fresh they are. Strawberries even have a little crunch that makes them addicting. Sometimes when a produce or a fruit is in season, you just have to enjoy them. It’s a shame not to use something at its peak! On one of my crazy days of strawberry snatching, I wanted to make a rich yet light strawberry pie with mascarpone filling and a currant jelly/Cointreau sauce. It was such a satisfying and beautiful dessert.
- Pie crust (prepared pie crust or homemade pie crust)
- 1 cup Italian mascarpone cheese
- 1 box of fresh strawberries
- 1/2 cup red currant jelly
- 2 tbsp Cointreau (orange liqeur, can substitute something similar)
- Bake pie crust according to package instructions. Let cool completely.
- Spread 1/4 cup of the red currant jelly as a thin layer on the inside of the pie crust.
- Spread mascarpone cheese in the pie.
- Halve each strawberry and place the slices (inside facing toward the center of the pie) above the mascarpone decoratively.
- Combine jelly and Cointreau in a small saucepan and heat, until jelly dissolves. Lighty brushed over strawberries to glaze. Pour the remainder carefully onto the top of the pie. Chill 1 hour before cutting.