Raspberry Mascarpone Pie with Hazelnut Wafer Crust | Saveur
Raspberries, hazelnut Manner wafers, and mascarpone cream come together in Ellen Gray’s Viennese-inspired icebox pie.
Ingredients
- Three 2.65-oz. packages Manner Hazelnut Wafer Cookies
- 4 Tbsp. unsalted butter, melted
- <sup>1</sup>⁄<sub>4</sub> cup blanched, toasted hazelnuts, finely chopped
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- Nonstick spray or canola oil, for greasing
- 12 oz. frozen raspberries, thawed briefly at room temperature
- <sup>1</sup>⁄<sub>4</sub> cup granulated sugar
- Pinch of kosher salt
- 1 <sup>1</sup>⁄<sub>2</sub> Tbsp. cornstarch
- 1 Tbsp. raspberry preserves
- <sup>1</sup>⁄<sub>2</sub> tsp. vanilla extract
- <sup>2</sup>⁄<sub>3</sub> cup (160 g) mascarpone cheese
- <sup>1</sup>⁄<sub>2</sub> cup (120 g) sour cream
- <sup>1</sup>⁄<sub>3</sub> cup (115 g) honey
- 1 cup fresh raspberries
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