Raspberry Pie With Mascarpone Custard

1. 1

   Whisk sugar and egg yolks together in a saucepan; add milk. Bring to a boil, stirring constantly. Cook for 1 minute. Remove from heat; cover and chill until thickened into a custard, about 1 hour.

2. 2

   Crush 1 pint raspberries into a small saucepan. Add 1/3 cup water; bring to a boil. Strain into a bowl, reserving raspberry juice and discarding seeds. Pour juice into a measuring cup and add enough water to measure 1 cup.

3. 3

   Combine raspberry juice, 3/4 cup white sugar, cornstarch, and salt in the same small saucepan. Bring to a boil, stirring constantly. Cook until thick, about 2 minutes. Cover and chill for 15 to 30 minutes.

4. 4

   Preheat oven to 450 degrees F (230 degrees C).

5. 5

   Unroll pie crust and press against the side and bottom of a 9-inch pie plate. Fold excess crust under and press together to form an edge; flute. Prick bottom and side with fork.

6. 6

   Bake in the preheated oven until light brown, 10 to 12 minutes. Let cool.

7. 7

   Whisk mascarpone cheese into the cooled custard. Pour into the pie crust. Arrange remaining 1 pint raspberries in concentric circles over the custard, starting from the edge. Pour glaze over raspberries. Chill pie until glaze sets, about 2 hours.

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