How to Make Mascarpone Key Lime Pie will change the way you view Key Lime Pie. This fusion of Italian and American will have you craving more.
Mascarpone Key Lime Pie Vs. Traditional Key Lime Pie
The difference between an Italian twist key lime pie vs. a traditional key lime pie is the cream. Mascarpone cheese offers a thick, smooth, creamy, buttery texture that keeps the tart lime center stage. Normally, a key lime pie is made with sweetened condensed milk that overpowers the tang in the lime.
With this recipe, the flavor is extraordinary due to the lime curd, which adds so much depth. In every bite, you will have the classic key lime pie taste, but with a whole new added depth.
Not only does it NOT require too much time to prepare, but it will also become your favorite dessert for those perfect summer nights.
Mascarpone and Lime Curd Vs. Sweetened Condensed Milk
The main difference is the way of preparation:
Instead of mixing lime juice with sweetened condensed milk, we will make a lemon zest and lime juice curd with eggs, sugar, butter, lime juice & lemon zest.
The filling will consist of Mascarpone cheese, powdered sugar, and vanilla.
By combining these two mixtures, you will have the perfect, hardy, key lime pie filling.
How to Make Mascarpone Key Lime Pie: Ingredients
Crust
- 1 box of graham crackers
- 113 g butter, melted and cooled
Lime curd
- 5 large eggs, plus 3 additional yolks
- 1 cup sugar
- Zest of 2 lemons
- 1 cup fresh lime juice
- 3/4 cup (170 g) butter, cubed
Filling
- 16 oz mascarpone cheese, room temperature
- 1 cup sifted powdered sugar
- 1 tsp vanilla extract
How to Make Mascarpone Key Lime Pie
To make this delicious summertime dessert, follow these steps:
- Prepare your pie dish or tart pan with a cookie crust, like these graham crackers.
- Follow the recipe on the box to make a crust. (Crushed graham crackers and melted butter)
- Make the curd:
- Cook the curd ingredients in a medium saucepan for 15 min, stirring constantly, until they form a thick batter consistency. Add the cubed butter, mix again. Strain the mixture into a bowl and let it chill in the fridge.
- Make the filling:
- With a mixer, mix room-temperature mascarpone with sifted powdered sugar and vanilla until it forms a thick frosting-like consistency
- Combine
- In a large bowl, combine the chilled curd and mascarpone cheese filling
- Pour into the prepared crust and place in the freezer for 10-15 min to firm up, then refrigerate it before serving.
- Keep it chill, or else it will melt and be hard to serve
Mascarpone Key Lime Pie
How to Make Mascarpone Key Lime Pie will change the way you view what Key Lime Pie should be. This fusion of Italian cream added to a very American dessert will have you craving more.
Ingredients
Crust
- 1 box of graham crackers
- (113 g) Butter , melted and cooled
Lime Curd
- 7 eggs , 4 eggs and 3 yolks
- 1 cup sugar
- Lime Juice
- Zest of 2 Lemons
- 3/4 cup Cubed Butter
Filling
- 12 oz Mascarpone Cheese , room temperature
- 2 teaspoons Vanilla Extract
- Lime wedges and zest , garnish
Instructions
Prepare your pie dish or tart pan with a cookie crust, like these graham crackers.
- Follow the recipe on the box to make a crust. (Crushed graham crackers and melted butter)
Make the curd:
- Cook the curd ingredients in a medium saucepan for 15 min, stirring constantly, until they form a thick batter consistency.
- Add the cubed butter, mix again.
- Strain the mixture into a bowl and let it chill in the fridge.
Make the filling:
- With a mixer, mix room-temperature mascarpone with sifted powdered sugar and vanilla until it forms a thick frosting-like consistency
Combine
- In a large bowl, combine the chilled curd and mascarpone cheese filling
- Pour into the prepared crust and place in the freezer for 10-15 min to firm up
- Refrigerate it before serving.
Notes
Keep the pie chilled, or else it will melt and be hard to serve
Summer Pies
If you enjoyed this recipe, feel free to check out my other seasonal pie recipes. Let me know if you enjoy these recipes by giving them a star rating!
This recipe was adapted by the Italian food blogger, Rosella Rago, from Food52.
