Seven mini mascarpone cream pies with raspbeeies on top, on a white serving tray garnished with raspberries and sage leaves. There is a bowl of fresh whipped cream and a bowl of raspberries in the background.

Best Little Mini Mascarpone Cream Pies

5.0 from 1 vote

These are the prettiest little mini pies and you’re going to love how easily they come together. If you enjoyed my Tiramisu Puff Pastry Tarts, then you’ll want to try these! The filling is very similar, but doesn’t have the espresso.

I love these for Valentine’s Day because of the red raspberry, but they are great for any occasion. Because the filling is served chilled, they would also make the perfect addition to a dessert spread in the summertime!

Based on the recipe below, you’ll have extra filling. You can either make two pie crusts (mine came two in a box and I only used one), or use the extra mascarpone cream for dipping fruit. It’s so good! And I served this with some freshly whipped cream. I make it with 1 cup of whipping cream, 1/4 cup of powdered sugar, and 1/2 tsp of vanilla extract. I mix it with a hand mixer until soft peaks form and it’s so good!

As seen on Instagram here.

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Best Little Mini Mascarpone Cream Pies

Recipe by Sarah
5.0 from 1 vote
Course: DessertCuisine: American, ItalianDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

11

minutes
Calories

202

kcal
Total time

41

minutes

These are the easiest little mini cream pies ever! I used premade pie crust to make the mini pie shells and filled them with a cinnamon vanilla mascarpone cream.

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Ingredients

  • 1 premade pie crust

  • Cream filling:
  • 8 oz mascarpone cheese

  • 1/4 c powdered (confectioners) sugar

  • 1/2 tsp cinnamon

  • 1 pinch fine pink Himalayan salt

  • 1/2 tsp vanilla extract

  • 1 tbsp milk (I used whole milk)

  • Optional toppings/garnishes:
  • 1 handful raspberries or any berry of your choice

  • 1/2 tsp powdered (confectioners) sugar

  • 1/4 tsp dark chocolate shavings (see notes)

  • Other
  • 1/2 tbsp unsalted butter – to grease the muffin pan

  • 1 tsp heavy cream – to brush on pie shells

Directions

  • I used a refrigerated premade pie crust for this. If you are using this too, take one pie crust out and set it on the counter for 15 min, as the package directs.
  • While the pie crust is resting, make the mascarpone cream. Add mascarpone, powdered sugar, cinnamon, salt, vanilla extract, and milk to a mixing bowl and stir to incorporate the powdered sugar. Then mix with a hand mixer. I use the lowest setting and mix until just combined. Mascarpone can separate if it’s over mixed. Cover and refrigerate until you’re ready for it.Glass bow with mascarpone cream inside of it and a white spatula. There is a wooden tray in the background and a red Valentine's Day tea towel that says love.
  • Preheat oven to 425 degrees F and set a rack in the center. Roll the premade pie crust out carefully on a very lightly floured pastry board. I used a small rolling pin just to ensure that it was an even thickness.
  • Cut mini pie crusts out using a small bowl or cookie cutter. It should be a circle with a 4 inch diameter. If you’re using a bowl, you may need to gently run a knife around the edges to make sure you’re cutting through. I was able to cut six with some scraps leftover.
  • Lightly grease a muffin pan. I use melted butter for this. Now gently place each pie crust circle into the muffin pan.Six mini pie crusts, unbaked, in a muffin tin, on a wooden board.
  • Using a fork, gently poke the bottom of each pie crust three times.
  • Using a pastry brush, gently brush heavy cream onto each pie crust. You just want a light coating, there shouldn’t be cream pooling in the bottom of the little pies. The cream will help them become a matte golden brown color when baked.
  • Bake for 11 mins. They should be a nice golden brown color. If not, give them another minute or two.Seven golden brown mini pie shells on a white serving dish with a red Valentine's Day towel in the background.
  • Allow the pie crusts to cool enough so that you can handle them and transfer to a serving tray. Take the Mascarpone cream from the fridge and transfer to a piping bag. If you don’t have a piping bag, you can use a freezer bag with one corner cut off. Or you can just carefully spoon the filling into the pie crusts.
  • Pipe or fill the mini pie crusts with the mascarpone cream filling. I used a piping bag and a large star tip. I put about 2 tbsp of filling into each pie crust and there was some leftover. It’s great for dipping fruit into, so don’t throw the extra away! Seven mini pies with mascarpone cream filling on a Valentine's Day tea towel.
  • I like to add a light dusting of powdered sugar next. Then I use a tiny piece of 95% dark chocolate and my microplane and I grate a little bit of chocolate onto the mini pies.Seven mini pies with mascarpone cream filling, dusted with powdered sugar and dark chocolate shavings, on a Valentine's Day tea towel.
  • Top the mini pies with your favorite berry or berries. I used raspberries. These little pies are so good when served with some fresh whipped cream!Seven mini mascarpone cream pies with raspbeeies on top, on a white serving tray garnished with raspberries and sage leaves. There is a bowl of fresh whipped cream and a bowl of raspberries in the background.

Equipment

Recipe Video

Notes

  • I used a microplane and a tiny bit of a 95% dark chocolate Lindt bar for the tiniest chocolate shavings on these.

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