Carrot Vanilla Bean Mascarpone Pie Recipe Recipe

Name: Carrot Vanilla Bean Mascarpone Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (7 1/2 ounces) all-purpose flour; 1/8 teaspoon baking powder; 3 ounces cream cheese (chilled, cubed); 8 tablespoons unsalted butter (chilled, cubed); 2 tablespoons heavy cream; 1 teaspoon vanilla extract; 1 1/2 teaspoons apple cider vinegar; 2 large carrots, peeled and cut into 1 inch chunks; 1 cup dark brown sugar; 2 medium eggs; 1 vanilla bean, split and scraped (seeds reserved, pod discarded); 1 teaspoon cinnamon; 8 ounces mascarpone cheese

Servings: persons

1 1/2 cups (7 1/2 ounces) all-purpose flour
1/8 teaspoon baking powder
3 ounces cream cheese (chilled, cubed)
8 tablespoons unsalted butter (chilled, cubed)
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 1/2 teaspoons apple cider vinegar
2 large carrots, peeled and cut into 1 inch chunks
1 cup dark brown sugar
2 medium eggs
1 vanilla bean, split and scraped (seeds reserved, pod discarded)
1 teaspoon cinnamon
8 ounces mascarpone cheese

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
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
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.

1057

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups (7 1/2 ounces) all-purpose flour, 1/8 teaspoon baking powder, 3 ounces cream cheese (chilled, cubed), 8 tablespoons unsalted butter (chilled, cubed), and more.

Yes, Carrot Vanilla Bean Mascarpone Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Vanilla Bean Mascarpone Pie Recipe

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