Delicate snowflakes, softly glowing candles — not even cashmere scarves can rival the lightness of mascarpone cheese.
- 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
- 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.
- Bake the crust for 8-10 minutes or until lightly browned. Let cool on a wire rack.
- To make the topping, peel pears and slice length-wise. Remove the cores,
- and cut into 1-inch wedges. Set aside.
- 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.
- Set aside to cool.
- To make the pie filling, blend organic yogurt, mascarpone cheese,
- 4 tablespoons organic cane sugar, and heavy cream for 2 minutes.
- Pour the mixture into a large bowl. Mix in ¼ cup chopped dried cranberries.
- Place the bowl in the freezer until chilled, yet still spreadable.
- Spread the pie filling into the pie crust. Freeze for 20-30 minutes.
- Before serving, cover the pie with the caramelized pear topping.
- Top with 1 tablespoon dried cranberries, whipped cream, and chopped nuts.
Piccadilly Artisan Yogurt, 695 Washington Road, Mt. Lebanon. 412.207.9654. piccadillypittsburgh.com.