Average Rating: 5TOTAL TIME: Prep: 35 min. + chilling
YIELD: 8 servings.Ingredients
- 15 pecan shortbread cookies (about 8 ounces)
- 1 tablespoon sugar
- 3 tablespoons butter, melted
FILLING: - 8 ounces cream cheese, softened
- 1/2 cup mascarpone cheese
- 1 tablespoon grated lemon zest
- 1/2 cup lemon juice
- 1 can (14 ounces) sweetened condensed milk
- 1 cup sliced fresh strawberries
- 1 cup fresh blueberries
Instructions
- 1. Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack.
- 2. In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk.
- 3. Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.
Nutrition Facts
1 piece: 591 calories, 41g fat (20g saturated fat), 104mg cholesterol, 310mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 10g protein.