Roasted Black Plum and Mascarpone Pie
Roasted Black Plum and Mascarpone Pie is the perfect fruit pie recipe for your summer dinner parties.
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.
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.
Hungry for more desserts? Check out:
- Fresh Peach Pie
- Medieval Strawberry Tart with Thyme Crust
- Chocolate Lava Cake with Salted Caramel
- Profiteroles with Chantilly Cream Julia Child's Chocolate Mousse
- Amaretto Poached Pears
If you make Roasted Black Plum and Mascarpone Pie make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
Roasted Black Plum and Mascarpone Pie
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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
- ā 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, ā 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.
It looks and sounds amazing, but what do you mean by āremaining mascarponeā in step 6? I didnāt see mascarpone used prior to #6. What am I missing?
Thank you for letting me know about that error! It’s been corrected to read, “combine the mascarpone …”
The mascarpone sounds so decedent. I’m making this one for sure!
Decedent and delicious!
MORE mascarpone.. you’re killing me woman! P.S. Happy belated Birthday.. hope it was a good one.. probably was, judging from the looks of these pies! š
What a great idea, I love plums š
Thanks, Kristi! I love them too š
Oh my gosh, this looks heavenly! I can’t get enough of these plums this summer!
Thanks, Riley! I’ve been eating a ton of them too š