And, surprisingly easy!
Yep, it even uses an incredibly unattractive store-bought graham cracker crust. But be not dismayed, this is a 100% MUST MAKE recipe.
You'll thank me later when you're joyfully exclaiming bil ol' MMMMMM's all over the place.
(Please excuse the not-so-artsy picture taken from my Blackberry)
Thank you Lisa for the incredible recipe, which follows:
One 9oz. pre-made graham cracker pie crust
2 lbs. fresh strawberries
1/2 cup regular sugar
zest of 1 orange
1/2 a small lemon juiced
1/2 cup heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla
1/4 tsp. salt
8 oz. mascarpone cheese
1 Tbsp. balsamic vinegar
Take the stems off the strawberries and quarter them. Mix well with the regular sugar, orange zest and half the lemon juice. Set aside for 30 minutes.
Whip the whipping cream, powdered sugar, vanilla, salt and remaining lemon juice, with an electric mixer. Once it’s good and whipped, add in the mascarpone cheese and whip again just until it’s well blended.
Open up that store-bought pie crust and spread the mascarpone mixture in it evenly. Now stick it in the refrigerator.
Your 30 minutes should almost be up now. Strain the juice from the strawberries into a saucepan. Put the strained strawberries on top of the pie and put it back into the refrigerator. Add the balsamic vinegar to the strawberry juices and boil it until it becomes a syrup. Take a pastry brush and brush the syrup over the strawberries until they are all glazed. You may not use all the syrup. I used about half. Put that pie back in the refrigerator for at least an hour.
Make it this week.
And if you are like me and have an adorable produce stand down the street selling homegrown Strawberries, get those.