Italian-American Love Story Pie (or, Chocolate-Fig-Nut Pie with Mascarpone Cream)
Why I Love This Recipe
No one said it would be easy blending a traditional Italian family with a traditional American family much later in life, but 12 years ago, that is what my mom and her boyfriend successfully accomplished. I’ve completely embraced the many varied food traditions the Italian side of the family has brought to my life. In this recipe, I’ve combined my mom’s favorite American chocolate pecan pie with some flavorful Italian ingredients for an Italian-American fusion dessert that is sure to please not just our blended family, but anyone’s!
Ingredients You'll Need
1/2 cup dried dark figs, stemmed and finely chopped
1/2 cup water
1 teaspoon instant espresso powder
5 ounces semi-sweet chocolate, melted
2 Tablespoons unsalted butter, melted
Scant 1/8 teaspoon salt
1 cup dark corn syrup
1/3 cup granulated sugar
3 large eggs
1 Tablespoon all-purpose flour
1/2 cup chopped pecans
1/2 cup chopped hazelnuts
1 purchased frozen (9 inch) deep dish pie crust, partially thawed
1 cup heavy whipping cream
3 Tablespoons powdered sugar
1/4 cup chilled mascarpone
In a small saucepan, combine figs, water and espresso. Bring to a simmer over medium heat. Cook until most of the liquid is absorbed into figs; cool slightly. In a medium mixing bowl stir together the melted chocolate, melted butter, salt, corn syrup, sugar, eggs and flour until smooth. Stir in the figs (and any remaining liquid), pecans and hazelnuts. Pour into crust.
Place pie on a rimmed baking sheet and bake for 50 minutes or until edges of pie are set and center is slightly soft when touched. Remove from oven and cool completely, about 2 hours.
In a chilled medium mixing bowl beat together the whipping cream, powdered sugar and mascarpone with an electric mixer on medium speed until stiff peaks form. Serve pie wedges with mascarpone cream.
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