Hi guys!

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. 
 


 
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Get the Recipe: No-Bake Graham Cracker Crust & Cherry Topping

Author: Michelle Lopez
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Ingredients

For the No-Bake Graham Cracker Pie Crust

    (makes about 2 cups, enough for one 9-inch pie)

    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup milk powder
    • 1 teaspoon kosher salt
    • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
    • 1/4 cup heavy cream

    For the Chocolate Mascarpone Filling

    • Check out the recipe on Better Homes & Gardens!

    For the Cherry Topping

      (makes enough for one 9-inch pie)

      • 1/3 cup seedless cherry jam
      • 3 cups fresh cherries, pitted

      Equipment

      • a cherry pitter

      Instructions
       

      For the No-Bake Graham Cracker Crust

      • Combine 1 1/2 cups graham cracker crumbs, 1/4 cup milk powder and 1 teaspoon kosher salt in a medium bowl, whisking together until well combined.
      • In a liquid measuring cup, whisk together 4 tablespoons unsalted butter and 1/4 cup heavy cream. Add to the dry ingredients (from the 1st step) and use a rubber spatula to toss again until the mixture comes together — the butter and cream will act as a glue and create small clusters.
      • Transfer the clusters to a 9-inch deep pie plate and use your fingers and the palms of your hands to press the crust firmly into the pie plate, covering the bottom and sides of the pan completely. The crust is easiest to mold just after mixing. Set aside as you make the chocolate mascarpone filling.

      For the Chocolate Mascarpone Filling

      For the Cherry Topping

      • In a small, heavy bottomed sauce pot, melt 1/3 cup cherry jam over medium-low heat until it has the consistency of a shiny glaze. Remove from heat and allow to cool slightly.
      • Transfer 3 cups pitted cherries into a medium bowl. Pour the melted cherry jam over the cherries and toss with a wooden spoon until cherries are shiny and completely covered by jam. Spoon over chilled pie and serve immediately.
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