It’s time again for my favorite holiday… Pi(e) Day! This year I decided to make a Passion Fruit Pie with Mascarpone Cream. I thought the mascarpone would be a nice counterpoint to the tanginess of the passion fruit. And I wanted a crumb crust, but thought that the graham cracker flavor didn’t quite go with passion fruit, so decided to try making a saltine crust. It turned out even better than I expected – I may always use saltines for my crumb crusts moving forward!

Guessipe

crust

• 5 oz saltine crackers
• 1 stick butter, melted
• 1/4 cup maple syrup

filling

• 1/2 cup passion fruit pulp
• 1 egg + 2 egg yolks
• 1 can (14 oz) sweetened condensed milk

topping

• 1 cup mascarpone
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 3/4 cup heavy cream

Pulse the saltines in a food processor until you have course crumbs. Add the melted butter and maple syrup and pulse until you have small crumbs.

Press the crumbs into the bottom and up the sides of a greased 9-inch pie dish. Bake at 350 degrees F for 17 minutes. Allow to cool completely.

Whisk the passion fruit, eggs, and sweetened condensed milk together until smooth. Pour into the cooled saltine crust. Bake at 350 degrees F for 14 minutes. Allow to cool to room temperature then refrigerate for at least a couple hours.

Whip the mascarpone in a stand mixer on medium speed until smooth. Add the powdered sugar and vanilla and whip until fluffy.

Gradually add the heavy cream and whip until fluffy. Top the chilled pie with mascarpone cream and serve. I put the cream in a piping bag and made a fun design, but there’s plenty for you to just spread a whole layer across the top of the pie.