Ingredients
1 recipe Nut Crust (pecans go especially well with the filling) 2 c heavy whipping cream
8 ounces mascarpone cheese, at room temperature 1 1/2 teaspoons pure vanilla extract
1/4 cup granulated sugar 2 pints fresh assorted berries
1 TBSP freshly squeezed lemon juice (about half a lemon) 1/4 cup seedless raspberry jam
1 tsp lemon zest (about half a lemon), finely grated
1 T berry-flavored liqueur such as Creme de Cassis or Chambord
Yield: 8 Servings
1 Prepare the nut crust according to the recipe directions and allow it to cool completely.
2 In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone cheese and sugar on medium speed until smooth. Add the lemon juice and zest and mix.
3 In a clean bowl of an electric mixer fitted with the whisk attachment, whip the cream with the vanilla on high speed until stiff peaks form. Take a big scoop of the whipped cream and stir it into the cheese mixture to lighten it, then gently fold in the rest. Spoon the filling into the cooled nut crust, cover lightly with plastic wrap, and refrigerate for at least 8 hours. This pie can be made 1 day ahead.
4 Just before serving, heap the berries on top of the pie, stir the jam and liqueur together, and drizzle over the fruit.
Ingredients
2 cups nuts 1 small pinch kosher or fine sea salt
1 Tbsp granulated sugar 6 Tbsp unsalted butter, melted
Yield: 9" crust Servings
1Spray a 9-inch pie plate with gluten-free, nonstick cooking spray. Preheat the oven to 350 degrees.
2Put nuts, sugar, and salt in a food processor and pulse until ground. Pulse in the melted butter. Press the mixture evenly into the prepared pie plate. Make sure you even it out. Bake 12 to 15 minutes, or until browned and fairly set. It may still be a little soft when it comes out of the oven; don't worry, it will firm up. Coll completely before filling, especially if the filing is no-bake.
Read More http://www.ivillage.com/gluten-free-nut-crust/3-r-...
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