This Easy Pie Trifle Dessert is luscious, made with chunks of baked pie layered with a mascarpone cream filling and your favorite syrupy sauce. Garnish with pie crust crumbs, and you’ve got a super-easy dish that’s an ever-present help in time of need!
Please note that there are Affiliate Links in the content of Louisiana Woman Blog, and I will earn a commission if you purchase through those links. As an Amazon Associate, I earn from qualifying purchases. I have used these products that are highlighted below, and recommend them for your convenience. Thank you!
Trifles are my favorite desserts to make because they are:
- made ahead of time and refrigerated
- easy to assemble with already made items
- filled with cold creamy flavor
- entertaining with their endless ingredient combinations
Isn’t it lovely? I always get “Oohs!” and “Ahs!” when I bring one in a trifle bowl to the table. They are very rewarding without a lot of work. This helps out when there’s not a lot of time to spare for a crowd-pleasing dessert.
Many Options For Easy Pie Trifle
The pie trifle dessert is new to me. The first few times I served this dish it was well liked, but no one could figure out what was in it.
I told them it was made with pies from the bakery at the grocery store. How much easier can it be? You start by cutting them into squares and lining the bottom of a trifle bowl. You can use any kind of pie you desire, even a combination of flavors.
Make a mascarpone cream mixture with cinnamon and nutmeg (or you can omit the spice altogether) and cover the pie pieces. Click here for a cinnamon whipped cream filling from my Fig Cake recipe if you’re interested in a lighter version without the mascarpone cheese. Either way is yummy!
Next comes any flavor of sauce that compliments your pies. An example is using caramel and chocolate sauces with pecan pies for the taste of turtle candy. Our family likes the pecan pie with caramel sauce in their trifle best. The nuts add more texture and flavor.
After repeating these layers two more times top with some of the crumbled edges from the pie crust on top and refrigerate.Print
8 ounces mascarpone cheese
1 1/2 cups heavy whipping cream
2 teaspoons vanilla bean paste or vanilla extract
1/2 teaspoon ground cinnamon, optional
1/4 teaspoon ground nutmeg, optional
2 regular size baked pies, any flavor
Pie crust crumbs reserved for garnishing the top of trifle
9 tablespoons caramel sauce or other flavored toppings
Place mascarpone in a large mixing bowl and beat with the whisk attachment until cheese is creamed.
Add the whipping cream, vanilla, and spices (if using them) into the creamed cheese and beat for 1 – 2 minutes on high or until the mixture is smooth and firm.
Cut pie into small squares and layer 1/3 of the pieces on the bottom of a trifle bowl reserving some of the pie crust edges for garnish.
Spread 1/3 of the cream mixture onto the pie pieces.
Spread 3 tablespoons of the sauce onto the cream.
Repeat layers 2 more times.
Sprinkle pie crust crumbles on top of trifle for garnish.
Refrigerate until ready to serve.
Use the same kind of pies or different flavors (maybe from leftover dessert) that compliment each other.
Make smaller trifles with leftover pie.
Vanilla bean paste gives the cream a richer taste compared to the vanilla extract.
Do not overbeat the cream filling. It only takes a minute or two for it to get firm.
Add some chocolate and caramel sauce when using pecan pies for the taste of turtle candy.
- Prep Time: 20 minutes
- Category: Dessert
- Cuisine: American
Keywords: trifle dessert
I hope this Easy Pie Trifle Dessert helps you out next time you need dessert in a pinch of time or just want a sweet and luscious treat. Here’s another pie you might like, Pecan Pie Plasir. Click it to see the recipe.
If you’d like to follow my blog via email, please subscribe in the upper right-hand space by leaving your email address and click to accept the subscription in your first email from Louisiana Woman Blog. Thanks!
“When it comes to life the critical thing is whether you take things for granted or take them with gratitude.”