Mascarpeacheesy Pie

The funky title of this particular pie was something I just threw together. The inspiration however, originated from an old label of Nestle’s sweetened condensed milk I found nestled in a stack of clippings, handwritten, and typed recipes my mother recently gifted me during my last visit to Mexico.

I translated the original recipe from Spanish to English and altered a few of the ingredients. I switched cream cheese for mascarpone, which is what I happened to have on hand at the time; and I replaced preserved peaches with fresh peaches since they coincidentally happen to be in season.

Mascarpeacheesy Pie

crust – enough for 2 – 9″ pies
1 1/2 sticks (6 oz) unsalted butter
1 can (14 oz) sweetened condensed milk
2 egg yolks
3 1/2 cups flour
1 tablespoon baking powder

Beat butter in a mixer until light and fluffy. Add the condensed milk and mix until incorporated. Add egg yolks one at a time, mixing to incorporate after each addition.

In a medium bowl whisk together the flour and baking powder. Add flour in thirds into the creamed butter and beat just until combined.

Remove dough from the mixer divide in half, roll, and cover pie tin(s).

Blind bake pie shell @ 350 for 15 minutes

filling
1 can (14 oz) sweetened condensed milk
zest of 2 limes
1/4 cup lime juice
8 oz mascarpone cheese
3 eggs
2 large peaches, sliced

In a medium bowl combine all ingredients except the sliced peaches. Mix with a hand mixer for 2- 3 minutes or until combined.

Preheat oven to 400 degrees F

assembly

Ladle half of the filling into the blind-baked pie crust. Place one layer of sliced peaches over the filling. Cover with the remainder of the filling.

Top pie with the remaining sliced peaches.

Bake in preheated oven for 20 – 25 minutes or until center is set.

Tagged as: Cheese, Lime, Mascarpone, Peach