Carrot Vanilla Bean Mascarpone Pie

By MarielC

Ingredients

• For the Crust:
• 1 1/2 cups (7 1/2 ounces) all-purpose flour
• 1/8 teaspoon baking powder
• 3 ounces cream cheese (chilled, cubed)
• 8 tablespoons unsalted butter (chilled, cubed)
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons apple cider vinegar
• For the Filling:
• 1 cup carrot puree
• 1 cup dark brown sugar
• 2 medium eggs
• 1 vanilla bean, split and scraped (seeds reserved)
• 1 teaspoon cinnamon
• 8 ounces mascarpone cheese

Details

Servings 9
Preparation time 30mins
Cooking time 30mins
Adapted from seriouseats.com

Preparation

Step 1

Makes one 9-inch pie

Pulse flour, salt, and baking powder in food processor until combined, about 10 short pulses. Add cream cheese and pulse until coarsely incorporated, about 8 short pulses. Add butter cubes and pulse until dough forms pea-sized balls, about 8 short pulses. Add cream, vanilla, and vinegar and continue to pulse until dough pulls away from sides, 8 to 12 short pulses. Transfer dough to a large sheet of plastic wrap and shape into a 1/4-inch thick disc. Cover with plastic wrap and refrigerator for at least 2 hours and up to three days hours. Remove from refrigerator and press into a pie plate, using fingertips to form an even layer.

Adjust oven rack to center position and preheat oven to 350°F. Using a handheld mixer and a large bowl or a stand mixer fitted with the paddle attachment, beat carrot puree and sugar on medium speed until blended. Add eggs one at a time until each is incorporated. Add vanilla, cinnamon, and mascarpone, mixing until smooth. Pour filling into prepared crust. Bake until pie is set in the middle and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool 15 minutes. Slice and serve.