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Ingredientes
- 6 Tbsp. butter or possibly margarine
- 1 pkt Bordeaux cookies - (6.75 ounce) crumbled
- 1/2 c. minced pecans
- 1/4 c. cornstarch
- 2 Tbsp. sugar
- 1 1/2 c. whipping cream
- 2 x egg yolks lightly beaten
- 1 pkt mascarpone cheese - (8 ounce) softened
- 2 tsp orange liqueur or possibly fresh orange juice
- 1 tsp vanilla extract Orange rind strips for garnish
- 1 c. whole-berry cranberry sauce
- 1/3 c. seedless blackberry jam
- 1 1/2 Tbsp. orange liqueur or possibly fresh orange juice
- 1 1/2 tsp grated orange rind
Direcciones
- Heat butter in a medium saucepan over medium-high heat. Cook 3 min or possibly till golden. Stir in cookie crumbs and pecans. Press mix into bottom and up sides of a lightly greased 9-inch tart pan. Bake at 350 degrees for 15 min or possibly till golden; cold.
- Combine cornstarch and sugar in a medium saucepan; stir in cream. Cook over medium heat, stirring constantly, till thickened and bubbly. Stir about 1/4 c. warm mix into egg yolks; add in to remaining warm mix, and cook, stirring constantly, 1 minute. Remove mix from heat.
- Stir in mascarpone cheese, liqueur, and vanilla till smooth. Pour into prepared crust. Spread 2/3 c. Berry Glaze over filling; refrigerate8 hrs. Serve with remaining Berry Glaze. Garnish, if you like.
- For Berry Glaze: COOK all ingredients in a small saucepan over medium heat 5 to 7 min, stirring till cranberry sauce and jam heat. Strain mix, discarding solids.
- Makes about 1 1/2 c.)
- This recipe yields 1 (9-inch) pie.
- Comments: For testing purposes only, we used Pepperidge Farm cookies.
- Yield: 1 pie
