Mascarpone Frozen Yogurt Pie with Caramelized Pears and Cranberries

By Lyl Rose of Piccadilly Artisan Yogurt | Yield: 8 Servings
By / Photography By Michael Fornataro | December 01, 2015

Ingredients

  • 1 ½ cups crushed graham cracker crumbs (Chef’s Note: Get creative by using crushed pretzel crisps or waffle cones instead!)
  • ¼ cup organic cane sugar, plus 4 tablespoons
  • ⅓ cup butter, melted
  • 2-3 firm Anjou pears
  • 1-2 tablespoons butter
  • 1-2 tablespoons brown sugar
  • 1 ½ cups organic yogurt
  • ⅓ cup mascarpone cheese
  • ⅓ cup heavy cream
  • ¼ cup chopped dried cranberries
  • 1 tablespoon dried cranberries
  • Whipped cream
  • Chopped nuts

Instructions

  1. To make the crust, preheat the oven to 375ºF. Combine graham cracker crumbs, ¼ cup organic cane sugar, and ⅓ cup melted butter in a small bowl until well-mixed. Press the mixture onto the bottom and up the sides of an ungreased, 9-inch pie plate. 
  2. Bake the crust for 8-10 minutes or until lightly browned. Let cool on a wire rack.
  3. To make the topping, peel pears and slice length-wise. Remove the cores,
  4. and cut into 1-inch wedges. Set aside.
  5. Melt 1-2 tablespoons butter in a cast-iron skillet. Add brown sugar and cook over high heat, mixing until dissolved. Mix in pears, and cook 6-8 minutes or until pears are browned.
  6. Set aside to cool.
  7. To make the pie filling, blend organic yogurt, mascarpone cheese,
  8. 4 tablespoons organic cane sugar, and heavy cream for 2 minutes. 
  9. Pour the mixture into a large bowl. Mix in ¼ cup chopped dried cranberries.
  10. Place the bowl in the freezer until chilled, yet still spreadable. 
  11. Spread the pie filling into the pie crust. Freeze for 20-30 minutes. 
  12. Before serving, cover the pie with the caramelized pear topping.
  13. Top with 1 tablespoon dried cranberries, whipped cream, and chopped nuts.

Piccadilly Artisan Yogurt, 695 Washington Road, Mt. Lebanon. 412.207.9654. piccadillypittsburgh.com.

 

 

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Ingredients

  • 1 ½ cups crushed graham cracker crumbs (Chef’s Note: Get creative by using crushed pretzel crisps or waffle cones instead!)
  • ¼ cup organic cane sugar, plus 4 tablespoons
  • ⅓ cup butter, melted
  • 2-3 firm Anjou pears
  • 1-2 tablespoons butter
  • 1-2 tablespoons brown sugar
  • 1 ½ cups organic yogurt
  • ⅓ cup mascarpone cheese
  • ⅓ cup heavy cream
  • ¼ cup chopped dried cranberries
  • 1 tablespoon dried cranberries
  • Whipped cream
  • Chopped nuts
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