November 18, 2021

Gingersnap & Mascarpone Mousse Pie

This recipe for Gingersnap & Mascarpone Mousse Pie is a spin of a version I developed in collaboration with Natural Delight Dates.

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This recipe for Gingersnap & Mascarpone Mousse Pie is a spin of a tahini and date version I developed in collaboration with Natural Delight Dates.

There’s something about the sweet and salty, cinnamon, ginger, spiced goodness of the crumbly, buttery crust that pairs so very well with the pillowy, airy, texture of the silky smooth, creamy mascarpone topping! The sea salt adds a depth that rounds it out, so the overall pie isn’t too sweet or too, or too creamy either.

I could go on, but needless to say, with all this pie has to offer, this is one of my favorite desserts, ESPECIALLY for the holidays!

Though, whether it is for a special occasion or simply to “treat yo-self” I hope you scroll down to try this recipe for yourself!

Place ginger snaps into a food processor and blend until it is just crumbs. Add the crumbs to a large mixing bowl with remaining ingredients and combine until evenly incorporated.

Next, transfer into a 10” tart pan and firmly, yet patiently, press into to form and create the crust. (I like to use the back of a measuring spoon to get it nice, smooth, and even!)

Afterwards, set aside in the fridge while preparing the filling.

In a large bowl beat the mascarpone cheese, sugar, sea salt, cookie crumbles, almond extract, and vanilla extract together until evenly combined. Afterwards, gradually add the whipping cream and beat until it just comes together, and is fluffy and smooth.

Next, return the crust and use an offset spatula to evenly spread into the center. Transfer back into the fridge while making the whipped cream layer.

In a large bowl add the sugar and cream, and beat until it just holds shape. Add the sea salt, then continue to whisk until stiff peaks form. Return the pie and evenly distribute over the center, allowing the main layer to peek through.

Finally, garnish, share, and enjoy! (Or loosely cover and chill until ready to serve.)p


Gingersnap & Mascarpone Mousse Pie

PREP TIME: 30-40 MIN
INACTIVE CHILL TIME: 1+ HOUR

Gingersnap Crust:

  • 2 (5.25 oz.) packages Swedish Cookie Thins (gingersnaps), ground up
  • 3/4 cup salted butter, melted
  • 1/4 cup cacao powder
  1. Place ginger snaps into a food processor and blend until it is just crumbs.
  2. Add the crumbs to a large mixing bowl with remaining ingredients and combine until evenly incorporated.
  3. Next, transfer into a 10” tart pan and firmly, yet patiently, press into to form and create the crust. (I like to use the back of a measuring spoon to get it nice, smooth, and even!) Set aside in the fridge while making the filling.

Mascarpone Mousse:

  • 16 oz mascarpone cheese, at room temperature 
  • 1 (5.25 oz.) package Swedish Cookie Thins (gingersnaps), ground up
  • 1 cup confectioner’s sugar 
  • 2 tsp vanilla extract 
  • 1 tsp almond extract 
  • 1/2 tsp salt
  • 2 cups heavy whipping cream
  1. In a large bowl beat the mascarpone cheese, sugar, sea salt, cookie crumbles, almond extract, and vanilla extract together until evenly combined.
  2. Afterwards, gradually add the whipping cream and beat until it just comes together, and is fluffy and smooth.
  3. Next, return the crust and use an offset spatula to evenly spread into the center. Transfer back into the fridge while making the whipped cream layer.

Whipped Cream Topping & Garnish:

  • 1 cup confectioner’s sugar
  • 1 cup heavy cream
  • 1/2 tsp sea salt
  • 1/4 cup toasted almonds
  • 9 gingersnap cookies, roughly crumbled
  1. In a large bowl add the sugar and cream, and beat until it just holds shape. Add the sea salt, then continue to whisk until stiff peaks form.
  2. Return the pie and evenly distribute over the center, allowing the main layer to peek through.
  3. Finally, garnish, chill for at least one hour, share, then enjoy! (Or loosely cover and chill until ready to serve.)

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