Peach-Mascarpone Cream Pie

READY IN: 2hrs 3mins


  • 1
    basic flaky unbaked 9-inch deep dish pie pastry, single crust (in a 9 1/2-inch deep dish pie plate)
  • Filling
  • 3
    cups peeled peeled pitted and sliced ripe peaches
  • 23
    cup sugar, plus
  • 2
    tablespoons sugar
  • 3
    tablespoons flour
  • 5
    large egg yolks
  • 34
  • 1
    teaspoon vanilla extract


  • Chill uncooked pie crust (in pie pan) in the freezer for 15 minutes.
  • Combine the peaches, 2 tablespoons sugar and flour in a mixing bowl; mix well then set aside.
  • Combine the egg yolks and 2/3 cups sugar in the top of a double boiler set over, barely simmering water.
  • Whisk the yolks until they are thick and lemon-colored (about 7-8 minutes).
  • Remove from heat and whisk in the cream and vanilla.
  • Set aside for 10 minutes to cool.
  • Preaheat oven to 375°.
  • Put the mascarpone and 1/2 cup of the custard in a large bowl; blend briefly using an electric mixer.
  • Blend in the remaining custard, 1/2 cup at a time, until all the custard is added.
  • Transfer the peaches to the chilled pie shell, smoothing the fruit with a spoon.
  • Slowly pour the mascarpone custard over the peaches.
  • Using a fork, move the peaches around slightly so that the custard flows under and around them.
  • Place the pie on the center oven rack and bake for 10 minutes.
  • Lower the oven temp to 350° and continue baking for about 35 minutes or until the custard is set and the top is golden brown, though perhaps not uniformly so.
  • Rotate the pie 180 degrees about 15 minutes before it is finished baking.
  • To check for doneness, give the pie a little nudge; the filling shouldn't seem soupy at the center.
  • Transfer the pie to a wire rack and let cool.
  • Serve barely warm or at room temperature; or cover the pie with foil and refrigerate and serve cold.