Carrot Vanilla Bean Mascarpone Pie Recipe

1. 1

   Pulse flour, salt, and baking powder in food processor until combined, about 10 short pulses. Add cream cheese and pulse until coarsely incorporated, about 8 short pulses. Add butter cubes and pulse until dough forms pea-sized balls, about 8 short pulses. Add cream, vanilla, and vinegar and continue to pulse until dough pulls away from sides, 8 to 12 short pulses. Transfer dough to a large sheet of plastic wrap and shape into a 1/4-inch thick disc. Cover with plastic wrap and refrigerator for at least 2 hours and up to three days hours. Remove from refrigerator and press into a 9-inch pie plate, using fingertips to form an even layer.

2. 2

   Steam or simmer carrot pieces until completely tender, about 15 minutes. Transfer to a food processor or blender and blend until completely smooth, adding just as much water as necessary to allow it to process smoothly.

3. 3

   Adjust oven rack to center position and preheat oven to 350u00b0F. Using a handheld mixer and a large bowl or a stand mixer fitted with the paddle attachment, beat carrot puree and sugar on medium speed until blended. Add eggs one at a time until each is incorporated. Add vanilla seeds, cinnamon, and mascarpone, mixing until smooth. Pour filling into prepared crust. Bake until pie is set in the middle and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool 15 minutes. Slice and serve.

* Per serving · 4 servings · Values may vary.