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Orangesicle Mascarpone Pie with Sweet Biscuit Crust

Orangesicle Mascarpone Pie with Sweet Biscuit Crust

A thoughtful pie for an irrational number.

Just in time for Pi Day, I thought I would whip up a simple pie recipe in celebration of this glorious irrational number. I would say you could slice the pie to share, but there is not way to put it into a fraction. Mathematicians appreciate this kind of humor.

In high school, I really wanted to excel in mathematics and I think I could have. I had this perception that I would never be good at it because it didn’t come particularly easy for me. I boxed myself in this way and it became a self-fulfilling prophecy. I made up my mind I wasn’t going to excel therefore I didn’t.

I am not the only one. I know people who put themselves in a box and say things like, “I am not creative.” This is the same affliction in a more abstract form. I think we need to end the misery of stuffing ourselves into these limiting boxes by breaking free. And while you stew over the things you have always told yourself you are no good at, make this fairly simple orangsicle mascarpone pie.

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Yield: 6-8

Orangesicle Mascarpone Cream Pie with Sweet Biscuit Crust

prep time: 24 hourcook time: 45 minstotal time: 24 hours and 45 mins

Start with the pastry cream. I added the orange zest and juice to Jacques' no fail crème pâtissière. Refrigerate overnight and use in the cooled pie crust the next day, topped with the delicious orange-infused mascarpone whipped cream.


Jacques Pépin’s Crème Pâtissière
  • 3 egg yolks
  • 2/3 cup sugar
  • 1 tsp vanilla
  • 1 cup whole milk
  • 2 tbsp all purpose flour
  • 1 tbsp blood orange zest
  • 1 tbsp blood orange juice
  • Stir egg yolks, sugar, and vanilla until mixture is pale yellow and “makes ribbons.” Add the flour and combine.
  • In a medium saucepan, bring the milk to a boil. Slowly add the milk to the mixture while whisking constantly. Return the mixture to the saucepan and bring to a boil while whisking constantly. Let it boil for about one minute while stirring. Don't stop stirring! It sometimes helps to lift pan off of the heat and continuing to stir for the last 30 seconds of the minute. Place in a heatproof bowl and immediately place plastic wrap over the surface of the mixture. Let it come to room temperature. Add the zest and juice, cover again, and refrigerate overnight.
Sweet Biscuit Crust
  • 1 package of Biscoff cookies (approximately 2 cups), crushed
  • 1/2 cup almond flour
  • 2 tbsp sugar
  • 1 tsp pumpkin pie spice
  • 6 tbsp butter, unsalted and melted
  • Mix the cookie crumbs, flour, sugar, and pumpkin pie spice. Add the melted butter and stir to combine. Press into the bottom & sides of a 9” pie plate. Bake at 350 degrees for 10 minutes. Let completely cool on a rack.
Orange Mascarpone Whipped Cream
  • 4 oz mascarpone
  • 1 cup heavy cream
  • 1/4 sugar
  • 1 tbsp orange zest
  • 1 tbsp orange juice
  • 1/4 tsp vanilla extract
  • Chill a mixing bowl. In your chilled bowl, add the mascarpone cheese & sugar. Let it mix on high until it is combined. Add vanilla, heavy cream, orange zest, and juice. Mix on a low setting just to combine completely and then increase to high to whip until stiff peaks form. Fit a piping bag with desired tip for the pie topper.


  1. Make the pastry cream first.  Two hours before you want to serve, go ahead and make the crust so it has time to cool. 
  2. In the cooled crust, add the chilled crème patissière. Use the pastry bag to pipe your desired shape on top. Serve with extra blood orange zest and if desired, make a blood orange Campari syrup for the top. I did not do this, but I think it would be pretty badass.
Created using The Recipes Generator
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