Fresh Blueberry Pie with Mascarpone Filling

This is a unique holiday dessert with fresh blueberries and mascarpone pie
filling. Easy to make and delicious to celebrate your occasion.

Servings: 6

Author:

1, 15

1, 50

Dessert

American

pie blueberries mascarpone cheese Blueberry Pie open face pie

🧂 Ingredients

1 A Single Frozen Pie Crust
4 oz mascarpone cheese
4 oz cream cheese

softened
⅛ cup coconut sugar (it is low glycemic, meaning it doesn't give blood sugar huge spikes)

or use any sugar on hand
¼ tsp vanilla extract
5-6 cups fresh blueberreis (amount of berries depends on how deep your crust is)
¾ cups apricot preserve

1 Bake per instructions, usually for 10-12 minutes.
2 3. Cool it entirely before filling it with the filing.
3 Cream the cream cheese and sugar together. Then beat in the mascarpone cheese
and vanilla. Blend all ingredients until smooth.
4 Spread the mascarpone mixture in the bottom of the cooked pie crust. Set aside.
5 Place clean dry blueberries in a mixing bowl and set aside.
6 Place peach preserve in a sauce pan and heat over medium flame until liquid.
Cool for about 5 minutes.
7 Pour the cooled preserve over the blueberries and gently toss to coat.
8 Using a slotted spoon spread the berries over the mascarpone cream layer and
refrigerate for at least 1 hour to set. I like to leave the pie overnight in the
fridge. It tastes absolutely heavenly when cooled completely.