Celebrate the emerging spring with this delectable berry-based pie (and for those who are celebrating Easter, this makes a beautiful and delicious dessert for friends and family!). Hawaiian Vanilla Co presents this work of art in collaboration with our friend Christina Pun. This recipe features our premium Hawaiian Vanilla Bean - the highest quality and ethically harvested vanilla product for all your baking needs!
1 cup (100 g) graham crackers (about 12 squares)
½ cup (60 g) toasted pecans
1 tablespoon granulated sugar
¼ tsp kosher salt
4 tablespoons butter, melted
8 oz mascarpone cheese
1 cup heavy whipping cream
¾ cup (90 g) powdered sugar
1 vanilla bean, seeds scraped
1-2 cups fresh mixed berries, washed, dried, and hulled
2 tablespoons granulated sugar
Preheat the oven to 350°F.
In a food processor, combine the graham crackers and toasted pecans and pulse to break them down into small pieces. Add the granulated sugar and kosher salt, then drizzle in the melted butter. Process until the mixture has broken down to fine crumbs and has the consistency of wet sand.
Transfer the mixture to a 9” round pie plate and form the crust, pressing the crumbs into an even, compact layer on the bottom and up the sides.
Bake the crust for 10-12 minutes until golden brown, then set aside to cool on a wire rack.
In the bowl of a stand mixer fitted with the paddle attachment, add the mascarpone, vanilla seeds, and a pinch of kosher salt. Beat on medium speed for 2 minutes. Reduce the speed to low and gradually add the powdered sugar. Once combined, increase the speed to medium high and beat for 2 minutes. Scrape down the sides of the bowl and the paddle, then switch to the whisk attachment. Start on low speed and slowly stream in the heavy cream. Once all the cream has been added, increase the speed to high and beat until the mixture is light and fluffy, about 2 minutes.
Spoon the filling into the cooled crust and smooth the top with a spatula. Refrigerate for at least 1 hour to set the filling.
While this chills, macerate the fruit for the topping. In a medium bowl, sprinkle the granulated sugar on top of the mixed berries and stir to combine. Set aside.
When ready to serve, use a slotted spoon to drain the fruit from its juices and arrange on top of the filling, decorating as desired. Keep refrigerated.
Recipe created and photographed by Christina Pun.
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