These little Honey Vanilla Mascarpone Pies are so gorgeous and so delicious. They have a sophisticated flavor profile, but yet a homey, comforting feel. They’d be so great for a spring brunch or Easter celebrations, or baby or wedding showers, or simply a family treat. These little cuties have a dreamy filling and show off the seasons best produce (you can easily sub out whatever is in season- these would be amazing with peaches and stone fruit, too!). The crowning jewel here is the little drizzle of sweetness on top, made by whisking together honey, vanilla, and just a tough of balsamic vinegar. Balsamic might seem like a strange ingredient in a dessert, but just trust me on this one– it’s perfection!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Pies
- Mascarpone cheese – Mascarpone is an Italian style cream cheese, without the tang of American cream cheese. Look for it in the specialty cheese section of the grocery store. You can substitute cream cheese but it will have more of a cheesecake flavor.
- Honey
- Vanilla – You can use vanilla extract, a scraped vanilla bean, or dried vanilla.
- Honey Greek yogurt – I used Open Nature brand.
- Whipping cream
- Powdered sugar
- Mini graham cracker pie crusts
- Assorted berries or other fresh fruit of choice
- Mint leaves – Optional, for garnish.
Glaze
- Honey
- Balsamic vinegar
- Vanilla extract or pinch of vanilla bean
How to Make Honey Vanilla Mascarpone Pies
- First you’ll combine some mascarpone, honey, and vanilla and beat with a hand mixer until combined. Add some honey Greek yogurt and blend just until mixed. Set aside.
- In a separate bowl, beat some whipping cream with powdered sugar until medium peaks form. Then you’ll gently fold that into the mascarpone mixture.
- Place graham crusts out and divide filling evenly among them and top with fresh fruit.
- In a small bowl, whisk together some honey, a little balsamic vinegar, and vanilla. Drizzle that glaze over your pies and garnish with mint if desired. Serve immediately or chill for 1-2 hours before serving.
Storing and Other Tips
- These little pies are best served fresh! If you have leftovers, store them in an airtight container and enjoy within 1-2 days for best results.
- You don’t have to be limited to berries! These would be delicious with fresh peaches or plums. Use whatever is in season!
Frequently Asked Questions
These pies are best served fresh. If you’d like to plan ahead, you could wash and dry your berries and prepare your glaze. Whip up your filling fresh and assemble your pies. They can sit it the refrigerator for up to a couple of hours before serving as well.
They’re your pies, so it’s totally up to you! I do recommend you at least give it a try, though. You will probably be surprised by what the balsamic flavor adds to this dessert!
Honey Vanilla Mascarpone Mini Pies
Equipment
Ingredients
Pies
- 4 ounces mascarpone cheese see notes
- 1 ½ tablespoons honey
- 1 teaspoon vanilla extract or 1 scraped vanilla bean or equivalent dried vanilla
- 1 5.3 ounce container honey Greek yogurt I used Open Nature Brand from Albertsons
- 1 cup whipping cream
- 4 tablespoons powdered sugar
- 12 mini graham cracker pie crusts
- 3 cups assorted berries or other fruit of choice
- mint leaves for garnish optional
Glaze
- 3 tablespoons honey
- 1 teaspoon balsamic vinegar
- ¼ teaspoon vanilla extract or pinch of vanilla bean
Instructions
- In a medium mixing bowl, combine mascarpone, honey, and vanilla and beat with a hand mixer until combined. Add yogurt and blend just until mixed. Set aside.
- In a separate bowl, beat cream with powdered sugar until medium peaks form. Add whipped cream mixture to mascarpone mixture just a few spoonfuls at a time, gently folding after each addition. Avoid stirring!
- Place graham crusts out and divide filling evenly among them. Top with fresh fruit.
- In a small bowl, whisk together honey, balsamic, and vanilla glaze. Drizzle glaze over all pies. Garnish with mint if desired.
- Serve immediately or chill for 1-2 hours before serving.
Notes
- Mascarpone is an Italian style cream cheese, without the tang of American cream cheese. Look for it in the specialty cheese section of the grocery store. You can substitute cream cheese but it will have more of a cheesecake flavor.
- These little pies are best served fresh! If you have leftovers, store them in an airtight container and enjoy within 1-2 days for best results.
- You don’t have to be limited to berries! These would be delicious with fresh peaches or plums. Use whatever is in season!
Questions & Reviews
This dessert was quick, easy, and impressive. And delicious!
I just happened to be in Boise last weekend, and totally visited the store on your recommendation. It’s beautiful! Shopko who?? (Didn’t Shopko used to be there?) It was insanely crowded when I was there, but the checkout lady told me the day before they had more people visit than Disneyland. Not sure how that works…. but I’ll agree that Boise people love themselves a beautiful new store. Hahaha! So glad I got to see the majesty while I was in town.
And you posted a pie on Pi Day!! Hooray for pies in all shapes and sizes! ? This looks delicious. Wish I had an Albertson’s market in my neighborhood ☹️
We love using ground vanilla at our house in creme brûlée, it can be hard to find sometimes though so it is it awesome to know Albertson’s has it! Thank you for the tip and also for the pie recipe, yum!!
ooh great idea for creme brûlée!
I love Albertsons and I love Boise! After living in Eagle for 41 years my father moved to Indiana last summer. I love that he is now only 800 miles away from me (instead of 2.500), but I miss Idaho!!