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Peach-Mascarpone Cream Pie

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“A very rich pie. Make with only the freshest,juiciest summer peaches.”
2hrs 3mins

Ingredients Nutrition

  • 1 basic flaky unbaked 9-inch deep dish pie pastry, single crust (in a 9 1/2-inch deep dish pie plate)
  • Filling
  • 3 cups peeled peeled pitted and sliced ripe peaches
  • 23 cup sugar, plus
  • 2 tablespoons sugar
  • 3 tablespoons flour
  • 5 large egg yolks
  • 34 cup heavy cream
  • 1 teaspoon vanilla extract
  • 8 ounces mascarpone cheese


  1. Chill uncooked pie crust (in pie pan) in the freezer for 15 minutes.
  2. Combine the peaches, 2 tablespoons sugar and flour in a mixing bowl; mix well then set aside.
  3. Combine the egg yolks and 2/3 cups sugar in the top of a double boiler set over, barely simmering water.
  4. Whisk the yolks until they are thick and lemon-colored (about 7-8 minutes).
  5. Remove from heat and whisk in the cream and vanilla.
  6. Set aside for 10 minutes to cool.
  7. Preaheat oven to 375°.
  8. Put the mascarpone and 1/2 cup of the custard in a large bowl; blend briefly using an electric mixer.
  9. Blend in the remaining custard, 1/2 cup at a time, until all the custard is added.
  10. Transfer the peaches to the chilled pie shell, smoothing the fruit with a spoon.
  11. Slowly pour the mascarpone custard over the peaches.
  12. Using a fork, move the peaches around slightly so that the custard flows under and around them.
  13. Place the pie on the center oven rack and bake for 10 minutes.
  14. Lower the oven temp to 350° and continue baking for about 35 minutes or until the custard is set and the top is golden brown, though perhaps not uniformly so.
  15. Rotate the pie 180 degrees about 15 minutes before it is finished baking.
  16. To check for doneness, give the pie a little nudge; the filling shouldn't seem soupy at the center.
  17. Transfer the pie to a wire rack and let cool.
  18. Serve barely warm or at room temperature; or cover the pie with foil and refrigerate and serve cold.

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