Irish Crème Moussecarpone Pie

Scott Anderson


This pie was created after working with Wisconsin mascarpone in a variety of fashions including simply blending equal parts of mascarpone and chocolate. I took it one step further and created a crispy crust of fresh chopped pretzels, a little bit of butter and some brown sugar for sweetness.

It’s a nice dessert to have ready in a few minutes and that all it takes to make this delicious creamy dessert. You need about 6 minutes to cook the crust to set it and then about 5-8 minutes to blend the chocolate that you melted into the fresh mascarpone cheese. It really is that simple and your guests will think you went to great lengths; going to a bakery to purchase the pie or that you spent a lot of time in the kitchen creating this masterpiece.

★★★★★ 11 votes
20 Min
10 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Decadent, chocolaty goodness! This majorly impressive pie is a creamy masterpiece with just a tasteful hint of Irish Cream kick.


4 c
pretzels - chopped into small pieces
1/3 c
brown sugar
1 stick
unsalted butter, melted
10" pie pan or plate
4 c
semi-sweet chocolate chips
4 c
wisconsin mascarpone cheese, room temperature
1/4 c
irish cream liqueur
1 tsp
pure vanilla extract
1/2 c
semi-sweet chocolate chips, reserved for topping
whipped topping


About Irish Crème Moussecarpone Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: Italian
Collection: St. Patrick's Day