This delicious roasted plum pie with creamy mascarpone is an elevated take on a classic summer fruit pie.

Also, make sure to check out our autumn prune plume pie that's made with an almond thyme crust!

Roasted Plum Pie in a pie pan

This roasted plum pie is a wonderful recipe to make at the end of summer when plums are in season. We start by spreading a layer of vanilla spiced mascarpone on top of flaky pie crust then top that with sweet roasted plums. It's fairly simple to make (especially if you opt for store-bought crust!) and looks elegant brought to the table.

Our inspiration for this recipe came from Bon Appetit's plum mascarpone pie recipe that they shared in a magazine many years ago. We've simplified the recipe by using easier to find and less expensive ingredients, but the result is just as delicious.

What type of plums should I use?

In this recipe, we use black plums. But other types of plums will work well, too! As with most fruit, we recommend buying the variety that is in season where you live and looks ripe. Your local farmers market is a great place to find in-season plums!

How to make this roasted plum pie recipe

This pie recipe involves three basic steps.

  • Bake the pie crust. If you have a favorite pie crust recipe, use that. If not, pick up a pie crust from the freezer section of your grocery store. You can transfer it into your own pie pan or use the one it comes in.
  • Roast the plums. This is as easy as adding quartered plums, sugar, vanilla, and salt to a baking dish and roasting them until they're soft. There will be some liquid in the baking dish after they cool down. You're going to pour this liquid into a pot and boil it for a few minutes until it becomes a delicious glaze.
  • Make the mascarpone. This is as easy as whipping mascarpone with some sour cream, powdered sugar, and vanilla. After about a minute it will form stiff peaks. Make sure not to mix it past this point or it may curdle.

Once you have your three parts ready, it's just a matter of assembling the pie! Spread the mascarpone in the bottom of the baked pie crust and top it with the roasted plums. Drizzle the glaze on top and you're ready to eat!

The full recipe is in the recipe card below.

What to serve with roasted plum pie

We love serving this pie with a dollop of whipped cream. But it's also wonderful with ice cream. Try it with our vanilla coconut ice cream. Or for something really special, serve it with tonka bean ice cream!

Roasted Plum Pie
Roasted Plum Pie in a pie pan

Roasted Plum Pie Recipe

This delicious roasted plum pie with creamy mascarpone is an elevated take on a classic summer fruit pie.

If you love this recipe as much as we do, let us know with a 5-star rating!

4.96 stars (25 ratings)
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  • 1 pie crust, homemade or store bought
  • 4 lb firm ripe black plums, quartered
  • 1 ½ cups sugar
  • 1 tablespoon vanilla
  • ¼ teaspoon sea salt
  • 1 cup mascarpone
  • cup sour cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla


  • Preheat your oven to 350 degrees Fahrenheit. Line a 9" pie pan (or up to 12 individual serving bakeware pieces) with pie crust. Crimp the edges of the pie crust. Bake the pie crust for 20-25 minutes, or until it is golden and fully cooked. When the pie crust comes out of the oven, turn the temperature up to 400 degrees.
    1 pie crust
  • Mix the plums, sugar, vanilla, and salt in a large baking dish. Roast until the plums are tender but not falling apart, 25-30 minutes. Remove from oven and set aside to cool slightly.
    4 lb firm ripe black plums, 1 ½ cups sugar, 1 tablespoon vanilla, ¼ teaspoon sea salt
  • While the plums roast, make the mascarpone. Add the mascarpone, sour cream, powdered sugar, and vanilla to a medium-sized bowl. Beat on high speed with electric beaters for 1-2 minutes, until the mixture forms firm peaks. Do not overbeat as the mascarpone may curdle.
    1 cup mascarpone, ⅓ cup sour cream, ¼ cup powdered sugar, 1 teaspoon vanilla
  • Spread the mascarpone mixture evenly over the cooked pie crust.
  • Using a slotted spoon, transfer plums from the baking dish and carefully place them on top of the mascarpone layer.
  • Carefully pour juices from the plum baking dish into a small saucepan. Bring it to a boil and then simmer it until it's thickened (like balsamic glaze), about 4-5 minutes. Spoon the glaze over top of the pie and serve.


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: 354kcal, Carbohydrates: 58g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 147mg, Potassium: 293mg, Fiber: 2g, Sugar: 48g, Vitamin A: 805IU, Vitamin C: 14mg, Calcium: 53mg, Iron: 2mg
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For more inspiration, check out all of our pie recipes!