Cheese Danish. It was so good and so simple, I thought it might be good to adapt it to a Strawberry Pie. The results were surprisingly simple and delicious! The marscarpone and sour cream have a lovely tartness against the sugar and strawberry flavors.
If you have a strawberry pie filling on hand you could easily substitute that for the strawberry icing I used. I think either would work in this case. I just happened to have some strawberry icing left over from my mini chocolate and strawberry cakes from the other day. Likewise, regular cream cheese could be substituted for the marscarpone, although I think the texture of the marscarpone is much better and creamier in this. If you do sub regular cream cheese, make sure you have it at room temperature and slightly softened to make it easier to work into the mixture.
1 pre-made shortbread or graham cracker pie crust
1 8oz. container Marscarpone Cheese
1 8oz. container Sour Cream
3 tbs. heavy whipping cream
1 container strawberry icing (suggested Betty Crocker Strawberry)
3/4 cup plus 2 tbs. powdered sugar
1 tsp. vanilla extract
Fresh strawberries for garnish
In bowl of mixer fitted with whisk attachment beat marscarpone cheese at medium speed until smooth and creamy. Add sour cream and continue to beat until smooth and incorporated. Add powdered sugar - scrape sides of bowl if necessary - and whisk until thick and creamy. Add heavy cream and whisk at high speed until thickened. With mixer running at medium speed add 3 to 4 tbs. of the strawberry icing to mixture and beat until fully incorporated.
Spread strawberry icing in pie crust shell until bottom is covered completely with about 1/2" of icing. Spread marscarpone filling mixture over icing and smooth with spatula. Fan strawberries and place on top of pie.
Refrigerate pie at least 4 hours or overnight. Serve chilled with fresh strawberries or on a plate prepared with a thin drizzle of strawberry glaze or syrup.