This is a unique holiday dessert with fresh blueberries and mascarpone pie filling. Easy to make and delicious to celebrate your occasion.
Bake per instructions, usually for 10-12 minutes.
3. Cool it entirely before filling it with the filing.
Cream the cream cheese and sugar together. Then beat in the mascarpone cheese and vanilla. Blend all ingredients until smooth.
Spread the mascarpone mixture in the bottom of the cooked pie crust. Set aside.
Place clean dry blueberries in a mixing bowl and set aside.
Place peach preserve in a sauce pan and heat over medium flame until liquid. Cool for about 5 minutes.
Pour the cooled preserve over the blueberries and gently toss to coat.
Using a slotted spoon spread the berries over the mascarpone cream layer and refrigerate for at least 1 hour to set. I like to leave the pie overnight in the fridge. It tastes absolutely heavenly when cooled completely.