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.

Blue Ribbon Recipe

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


★★★★★ 11 votes

20 Min
10 Min


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  • 4 c
    pretzels - chopped into small pieces
  • 1/3 c
    brown sugar
  • 1 stick
    unsalted butter, melted
  • 1
    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

How to Make Irish Crème Moussecarpone Pie

About Irish Crème Moussecarpone Pie

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

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