Description
This No-Bake Strawberry Speculoos Pie is a dreamy summer treat with a buttery crust, creamy filling, and fresh strawberries—irresistible!
Ingredients
Scale
For the Crust:
- 200 grams speculoos cookies
- 100 grams melted butter
For the Filling:
- 250 grams mascarpone cheese
- 200 ml thick fresh cream
- 50 grams icing sugar
- 1 teaspoon vanilla extract
For the Topping:
- 500 grams fresh strawberries
Instructions
Prepare the Crust:
- Crush speculoos cookies into fine crumbs using a food processor.
- Mix the crumbs with melted butter until well combined.
- Press the mixture firmly into the bottom of a pie mold using the back of a spoon.
- Refrigerate for at least 30 minutes to set.
Make the Filling:
- In a large bowl, whisk mascarpone cheese, thick cream, icing sugar, and vanilla extract until smooth and creamy.
- Spread the mascarpone mixture evenly over the chilled crust, smoothing the surface with a spatula.
Prepare the Strawberries:
- Wash, hull, and slice the strawberries as desired.
- Arrange them on top of the mascarpone filling in an even layer.
Chill and Serve:
- Refrigerate the pie for at least 2 hours to allow the flavors to meld and the filling to set.
- Garnish with fresh mint leaves for extra freshness before serving.
Notes
- For a crunchier texture, add crushed speculoos cookies as a topping.
- Drizzle with melted chocolate or honey for extra indulgence.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: European