A luscious dessert made with chunks of pie layered with a mascarpone cream filling and caramel sauce.
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.
- Category: Dessert
- Cuisine: American
Keywords: trifle dessert