Strawberry Mascarpone Yogurt Pie

Strawberry-Mascarpone-Yogurt-Pie |

You’re just here for the strawberries, I know.  I get it.  I could smell the first season’s berries at the farmer’s market a mile away.  Winter was so dang brutal this year, so we are all jumping for joy at the strawberries.

Have I told y’all before that Happy Hour is a big deal in this house?  At the stroke of 6:00, you will find my fingers wrapped around a bourbon bottle.  Well, most of my friends have kids, so I also celebrate Happy Hour after their kids’ bedtimes.  At 8:30pm, friends are knocking!  This works great for me, because I can test my concoctions at 6, and then only serve the best at 8:30.

I’ve been bludgeoning the season’s first strawberries into cocktails, and I kinda feel badly about it.  With every pound of the muddler, I mumble an apology to the berries.  ‘Oh strawberry, sorry you’re so beautiful that I must crush you into oblivion for a cocktail.’  All is forgiven, I think.

{strawberry cocktail recipes comin’ your way soon!}

But for this pie, I sliced the berries thinly, let them shimmy in a spoonful of sugar, and layered them twice.  Double the berries!

Strawberry-Frozen-Yogurt-Pie |

My only problem is, I can’t decide if I like this pie best frozen or just chilled.  I didn’t want to cook the crust, so I froze it after packing it into the metal pie tin.  This means it’ll be a bit crumbly when you cut, just so you know.  If you want a photo-perfect slice of pie, bake the crust at 350 for 7-9 minutes.

If you’re going the frozen route and making this a strawberry frozen yogurt pie, add the strawberries on top just before serving.  Strawberries weep if they’re frozen and melted.  I would weep if someone put me in the freezer, too.

Strawberry-Frozen-Yogurt-Pie |

Get them berries!

5.0 from 5 reviews
Strawberry Mascarpone Yogurt Pie
Prep time
Total time
Yield: 1 mini 6" pie
Serves: 2
  • 30 Nilla wafers (about 1½ cups of cookies)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar, plus extra for berries
  • 12 beautiful strawberries
  • ½ cup mascarpone cheese, at room temperature
  • ½ cup Greek yogurt, at room temperature
  • ¼ cup powdered sugar
  1. First, crush the cookies in a food processor. You could also crush them by hand in a plastic bag. Drizzle the melted butter and 2 tablespoons of sugar over the crushed cookies, and pulse until the mixture clumps together. (If using a plastic bag, stir together).
  2. Press the cookie crumbs into a 6" pie dish. Pack the crumbs firmly against the dish. I use a buttered measuring cup to help me.
  3. Place the pie crust in the freezer for 1 hour. Alternatively, you could bake it for 7-9 minutes at 350 to ensure neater slices.
  4. After one hour, wash and slice the strawberries into a bowl, and sprinkle them with a small handful of sugar. Stir and let them macerate for at least 15 minutes.
  5. Meanwhile, in a medium bowl, stir together the mascarpone, yogurt and powdered sugar.
  6. Layer half of the mascarpone mixture into the crust, and then top with half of the strawberries. Add the remaining mascarpone mixture, and layer the rest of the strawberries on top.*
  7. Let pie set in fridge for at least 4 hours to ensure pretty slices. This is optional, you could just eat it right away, though it will look messy. Your choice.
*If serving pie frozen, don't add the strawberries on top until serving.



  1. says

    First off, there is absolutely nothing wrong with muddling strawberries into a cocktail – they like booze too! Second, this pie looks awesome. I have a huge stockpile of strawberry recipes this year, and this one just got pushed to the top. Gorgeous photos!

  2. says

    Every year about this time I start to get the requests. ‘When are you making ‘the pie?’ Mine is different but similar; more berries but definitely with a layer of whipped mascarpone. The combination of crust, berries and that creamy cheese are such a perfect marriage…now you’ve got me saying to myself, ‘When AM I going to make the pie?’

  3. says

    This just looks like summer to me! I can’t wait for nice berries to arrive ’round these parts! Making this frozen sounds divine! Also can’t wait for that strawberry cocktail!

    P.S. I like your fork, I’ve got the same one! hehe! Got to love Target!

  4. says

    This is a lovely pie and you’re right – strawberries are awesome. We had some for chocolate fondue at home recently. The strawberries were like a promise of spring/summer and a kiss goodbye to winter!

  5. says

    Oh my gosh, you should have seen me when strawberries first came out. I was the crazy lady with no less than 5 large containers of strawberries at the checkout line. Now, if you are using fresh strawbs in your cocktails, I need allllllll the recipes! In the meantime I’ll be showing down on this perfect little pie. Two slices, please.

  6. says

    I’ve been so excited about all the strawberries popping up at the farmers market (and the fact that they’re actually sweet)! This pie looks absolutely delicious–I think I’m more of a crumbly crust kind o fperson, so I would totally eat it right away!

  7. says

    You don’t have to tell me twice to get berries! We go through bushels of them in this house. I am huge fan of mascarpone cheese, I use it every chance I get. This baby has to happen!

  8. Kristin says

    I’ve made this twice – and its fabulous! I’ve doubled it each time (more for me!). Doubling the filling was perfect, but I added a whole stick of butter (eek) for the second crust and it held together much better. I did this after reviewing the crust recipe on the vanilla wafer box….haha. Wonderful recipe! Thank you!


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