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5 from 3 votes

Fresh Strawberry Pie with a Mascarpone Filling

Fresh Strawberry Pie is so delicious, made with a creamy Mascarpone & Cream filling, then topped with fresh strawberries. The perfect way to welcome Summer.
Prep Time20 mins
Cook Time20 mins
Chilling Time4 hrs
Total Time40 mins
Course: Dessert
Cuisine: American/Italian
Keyword: strawberry pie, summer pie
Servings: 8 servings
Calories: 335kcal
Author: Rosemary Molloy / An Italian in my Kitchen



  • 1 Homemade or Store bought Pie Crust


  • 1 cup cold whole or whipping cream (240 grams)
  • 3/4 cup mascarpone (170 grams)
  • 2 tablespoons powdered / icing sugar
  • 1/2 teaspoon vanilla


  • 3 cups sliced strawberries (500 grams)
  • 1 1/2 tablespoons sugar


  • Pre-heat oven to 350F (180C), grease and flour an 9 inch pie plate.
  • Start by making your pie dough anyone of these would be perfect.
    1.  Italian Crostata Dough
    2. Easy Homemade Pie Dough
    3. Homemade Brown Sugar Pie Crust
    Or you can use a store bought.  Be sure to roll the dough to 1/8" thickness and fit in the prepared pie plate. Prick the bottom of the dough with a fork, then cover the dough with parchment paper, place dry beans or pie weights on top. Bake for approximately 15 minutes, remove paper and weights and continue to bake for another 5-10 minutes or until golden. Let the crust cool completely before filling.


  • In a large bowl add the cold cream, mascarpone, powdered sugar and vanilla and beat on medium speed until combined, then raise the speed to high and beat until very, very thick. 
  • Fill the cooled crust with the filling (if you aren't serving the pie immediately then refrigerate it until you do, you may want to place the pie in the freezer 15-20 minutes before serving if you don't serve it immediately). While the pie is in the freezer, Slice the strawberries and toss them with a little sugar. Remove the Strawberry Pie from the freezer, top with the strawberries and serve.


  • In a medium bowl mix gently together the sliced strawberries and sugar.


Any extra dough can be refrigerated wrapped tightly in plastic for up to 3 days or wrapped in plastic and placed in an airtight bag for up to 6 months.
Any leftover pie should be refrigerated and eaten within 2-3 days.


Calories: 335kcal | Carbohydrates: 19g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 111mg | Potassium: 119mg | Fiber: 1g | Sugar: 6g | Vitamin A: 730IU | Vitamin C: 31.8mg | Calcium: 67mg | Iron: 0.8mg