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Mascarpone Cream Pie with Berry Glaze
Makes 1 (9-inch) pie.

6 tablespoons butter or margarine
1 (6.75-ounce) package Bordeaux cookies, crumbled
1/2 cup chopped pecans
1/4 cup cornstarch
2 tablespoons sugar
1 1/2 cups whipping cream
2 egg yolks, lightly beaten
1 (8-ounce) package mascarpone cheese, softened
2 teaspoons orange liqueur or fresh orange juice
1 teaspoon vanilla extract
Berry Glaze (see below)
Garnish: orange rind strips

Melt butter in a medium saucepan over medium-high heat. Cook 3
minutes or until golden brown. Stir in cookie crumbs and pecans.

Press mixture into bottom and up sides of a lightly greased 9-inch
tart pan.

Bake at 350F (175C) for 15 minutes or until golden brown; cool.

Combine cornstarch and sugar in a medium saucepan; stir in cream.
Cook over medium heat, stirring constantly, until thickened and
bubbly. Stir about 1/4 cup hot mixture into egg yolks; add to
remaining hot mixture, and cook, stirring constantly, 1 minute.
Remove mixture from heat.

Stir in mascarpone cheese, liqueur, and vanilla until smooth. Pour
into prepared crust.

Spread 2/3 cup Berry Glaze over filling; chill 8 hours. Serve with
remaining Berry Glaze. Garnish, if desired.

Berry Glaze:

1 cup whole-berry cranberry sauce
1/3 cup seedless blackberry jam
1 1/2 tablespoons orange liqueur or fresh orange juice
1 1/2 teaspoons grated orange rind

Cook all ingredients in a small saucepan over medium heat 5 to 7
minutes, stirring until cranberry sauce and jam melt. Strain mixture,
discarding solids. Makes about 1 1/2 cups.


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