Roasted Black Plum and Mascarpone Pie is the perfect fruit pie recipe for your summer dinner parties.

Roasted Black Plum and Mascarpone Pie
Roasted Black Plum and Mascarpone Pie

I love having a supper club. It means I get to shop for delicious food, which is the only kind of shopping I like (not a very typical woman of me, but it's true.) It also means I get to spend the day cooking and the evening meeting awesome people. And if I'm making individual Roasted Black Plum and Mascarpone Pie for a party of 8, it is really easy to make 2 more little pies. And in case you guys are thinking, “whoa 2 pies for yourself!” Don't worry, I did share one. But I really could have eaten both (an maybe even a third or fourth) all by myself.

Roasted Black Plum and Mascarpone Pie

It was my birthday that day and I might have pulled the ‘I can do whatever I want on my birthday' card had more pies been around. Best that there wasn't or I would have spent the rest of my birthday curled up on the couch with quite the stomach ache. It would have been worth it, this pie is awesome.

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Roasted Black Plum and Mascarpone Pie

Roasted Black Plum and Mascarpone Pie is the perfect fruit pie recipe for your summer dinner parties.

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4.95 stars (17 ratings)
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Ingredients

  • 1 pie crust, homemade or store bought
  • 4 lb. firm ripe black plums, quartered
  • 2 cups sugar
  • 2 tablespoons lemon juice
  • 1 vanilla bean, divided
  • 1 cup mascarpone
  • cup creme fraiche or light sour cream
  • 2-4 tablespoons honey, to taste
  • Whipped cream, to serve

Instructions 

  • Preheat oven to 350 degrees. Line a 9" pie pan (or up to 12 individual serving bakeware pieces) with pie crust. Crimp edges for pie pan or gently tear off excess dough leaving a little draping down the sides of the individual pans. Bake for 20-25 minutes, or until the crust is golden and fully cooked.
    1 pie crust
  • Place the plums in a large bowl. Add the sugar and lemon juice. Scrape seeds from half the vanilla bean and toss to coat.
    4 lb. firm ripe black plums, 2 cups sugar, 2 tablespoons lemon juice, 1 vanilla bean
  • Add plums to a large glass baking sheet and roast until the plums are tender but not falling apart, 25-30 minutes. Remove from oven and set aside to cool slightly.
  • Using a slotted spoon, transfer plums to a parchment-lined rimmed baking sheet and set them aside to cool.
  • Carefully pour juices from the pan into a small saucepan. Bring to a boil and simmer until thickened and reduced, 4-8 minutes. Set glaze aside.
  • Combine the mascarpone, creme fraiche or light sour cream and honey together in a medium bowl. Scrape seeds from the remaining half vanilla bean and beat on high for 1-2 minutes. Do not overbeat as the mascarpone may curdle.
    1 cup mascarpone, ⅓ cup creme fraiche or light sour cream, 2-4 tablespoons honey
  • Spread mascarpone mixture evenly over cooked pie crust. Cover with about 1 tablespoon of glaze and top with roasted black plums. Serve at room temperature with a dollop of whipped cream.

Notes

Pie crust can be baked, plums roasted, glaze reduced and the mascarpone mixture can all be made a day ahead. Refrigerate separately and assemble before serving.
Serving: 1 slice or mini pie (of 12), Calories: 368kcal, Carbohydrates: 61g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 73mg, Potassium: 270mg, Fiber: 2g, Sugar: 51g, Vitamin A: 805IU, Vitamin C: 15mg, Calcium: 48mg, Iron: 1mg
DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.