Today I'm guest posting over at Better Homes and Garden's Delish Dish blog with this recipe for no-bake chocolate mascarpone cherry pie. Although the original recipe used raspberries and raspberry jam, I decided to swap them out with these beautiful bright red cherries and fresh cherry jam from nearby Washington state. I mean, after all, it's currently the height of cherry season and who could resist these beauties?
In addition to the cherries, I also made one other alteration to the original recipe by swapping out its pie crust with my trusty no-bake graham cracker pie crust recipe. It's perfect for the summer time, especially when it's 90-degrees out and nobody wants to heat up their house any more than they need to. I've included the recipe for the pie crust below, but be sure to check out my blog post on Better Homes and Gardens for a story on what it's like to bake without a kitchen (I'm currently remodeling my kitchen; follow me on Instagram to keep up with the progress!) and the full recipe for chocolate mascarpone cherry pie!
Some baker's notes:
- Stored in an airtight container, the graham cracker crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.
- Despite me calling it a "no-bake" crust, he crust is incredibly flexible and can also be baked in the oven. If no-bake (like in this chocolate mascarpone cherry pie recipe), the pie crust will be softer and add a nice, extra layer of salty deliciousness to your baked good. If baking (like in this hot fudge brownie sundae pie recipe), the crust can bake for about an hour or so max and will turn into a crispy, crunchy graham cracker wonder.