This is the easiest pie in the book, and it’s infinitely adaptable. The cookie crumb crust means no fussing over flaky pastry, and the filling is cold-set, not baked. It’s one of my favorite summer pies, because I don’t have to turn the oven on for long, but since it can be finished with nearly any fruit, it’s great year-round.
Makes one 9-inch single-crust pie
Difficulty: Easy
Make Ahead and Storage: This pie is best served the same day it’s made, since the crust can get soggy quickly, but if made 1 day ahead, it will still be good—do hold off adding the fruit until the last minute, though, as it may weep. Store in the refrigerator, tightly covered with plastic wrap.
1. Preheat the oven to 375°F / 190°C, preferably with a baking stone on the bottom rack.
2. Make the crust: In a medium bowl, stir the cookie crumbs and salt to combine. Add 43 g / 1.5 oz / 3 tablespoons of the melted butter and mix just until the mixture clumps together. If it looks dry, add the remaining 14 g / 0.5 oz / 1 tablespoon butter.
3. Press the crumb mixture in evenly over the bottom of a 9-inch pie pan and up the sides (I use a small dry measure to help press it into the corners and keep things even).
4. Bake the crust on the stone or bottom rack until golden brown, 8 to 12 minutes. Cool completely.
5. Make the filling: Pour the water into a shallow dish and sprinkle the gelatin evenly over it. Let soak for 5 minutes, then heat it in the microwave until liquid, 30 to 60 seconds.
6. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand mixer), whip the heavy cream on medium-low speed until frothy. Gradually add the sugar and continue whipping to soft peaks, 2 to 3 minutes. Add the mascarpone, vanilla, and melted gelatin and mix on medium speed until the mixture reaches medium peaks, 2 to 3 minutes more.
7. Pour the mascarpone mixture into the cooled crust and spread it evenly; work quickly, as it will set fast. Arrange the fruit on top of the filling.
8. In a small saucepan, warm the honey until fluid. Gently brush the fruit with the warm honey. Refrigerate the pie until ready to serve.
✻ Why It Works
Refrigerator pie recipes like this one are great to have in your back pocket—the simple crust and cold filling mean they come together in less than half the time of traditional fruit or custard pies. I use gelatin to firm up and stabilize the rich, creamy filling, making it easily sliceable.
★ Pro Tip
Sometimes I go monochromatic and decorate this pie with a few fruits of the same color. Other times, I mix it up for a bold and bright pie. Here are some of my fave fruit combos, by season:
Spring: sliced or whole strawberries and sliced rhubarb (sautéed or poached, cooled)
Summer: any whole berries and halved or quartered stone fruit
Fall: sliced or halved pears, grapes, or figs and whole raspberries
Winter: citrus suprêmes (peeled sections with membranes removed) and pomegranate seeds