Strawberry mascarpone yogurt pie for two.
There’s, like, a million food holidays to celebrate.
Well, probably only 365 of ’em, but still. Every time I log into twitter, I see another food holiday hashtag trending. #nationalswedishmeatballsnotfromikeaday! Or, #nationaldumplingsdaybutnotthepuffyonestheflatones. Enough, I say.
I’m only celebrating one national food holiday, and that’s Pie Day. Er, I mean Pi Day.
Today is Pi Day! It’s March 14, the moniker for 3.14, as in the circumference of a circle in a math equation. Are you with me? Did you hate math as much as I did?
We’re celebrating pies today with this beauty of a pie. I made this strawberry yogurt mascarpone pie last year when the strawberries were so very good. You could smell them when you walked in the market.
The strawberries are just starting to creep in. The organic ones still cost more than my purse, but the conventional ones from Arizona are here. And so, we envelop them with creamy mascarpone and Greek yogurt, smush them in a cookie crust, and call it a day.
I like this pie cold, I like this pie frozen. I like this pie in a car, or on a plane. (Camille and I are going through a Dr. Seuss phase).
The pie plate you see pictured is a little vintage one that is 6″ across. It’s the perfect size pie for two people. You each get 2 mini slices of pie. Mini slices of pie happen to have an excellent filling-to-crust ratio.
I’m just sayin’–there’s more to this dessert for two thing than small serving sizes. You get a smaller pant size (leftover dessert = calories!) and better slices of pie with extra crust!
Strawberry mascarpone yogurt pie
Yield: 1 mini 6″ pie
25 min Prep Time
25 min Total Time
- 30 Nilla wafers (about 1 1/2 cups of cookies)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar, plus extra for berries
- 12 beautiful strawberries
- 1/2 cup mascarpone cheese, at room temperature
- 1/2 cup Greek yogurt, at room temperature
- 1/4 cup powdered sugar
- 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.
*If serving pie frozen, don’t add the strawberries on top until serving.