sweet things Archive

Cranberry Cream Pie

Well, hello.

It’s been awhile, to say the least. But I’m still here. I’m cooking and parenting and working and Instagramming all the things. Life is very good and very busy.

Lately I’ve found myself writing blog posts in my head. I’ve wanted to update you all on the things going on in my life. I was interviewed by the PDX Food Stories podcast, and then I was interviewed about being a working mom on the amazing Motherbirth podcast. Oh, and then I was interviewed by Rolling Stone. (My life is really weird sometimes.)

I miss blogging. I really do. I’m just not sure how to do all the things. As much as I’d like to think I’m Superwoman, I’m not. I’m just a regular ole human and something had to give. So, the blog has been sorely neglected.

But, when Missy Maki sent out an email a few weeks ago asking if I would like to be part of the 6th Annual Ultimate Oregon Thanksgiving radio show, how could I say no?! I’ve been on this show every year (with one exception, when the kiddo was a month old and I was in newborn zombie-land), and I certainly wasn’t going to miss this one. It’s extra special because Missy has decided to step away from her radio show – The Simple Kitchen – to focus on her business and her family. (I feel that so hard. Mad props to you for knowing your limits and your priorities, Missy!) This will be one of her last episodes EVER, and I am honored to be a part of it. So be sure to tune in to KPAM860 this Sunday, November 19th from 10AM-12PM, as I’ll be chatting all things Thanksgiving (including this awesome Cranberry Cream Pie) with a great group of bloggers.

When I was thinking about what to make for the show, I got the crazy idea to make a cranberry pie. A few years back, I made this Cranberry Custard Pie from Real Simple and it was very good. It was relatively simple to make and it was a hit with the in-laws. Win, win.

But, I must confess that I suck at making pie crust. I blame it on the fact that my sister is the baker in the family. I make the holiday dinners, she makes the pies. I just don’t have the pie making gene. But that’s ok, because GRAHAM CRACKER CRUSTS are perfectly acceptable and are way less stressful thank baking a pie crust and they taste super duper good. The graham cracker crust is my ultimate holiday hack.

So, I took the Cranberry Custard Pie and I mashed it up with an old recipe of mine for a Strawberry Cream Pie — and voila! This magical recipe for Cranberry Cream Pie was born. It’s really easy to put together. It’s beautiful. It’s delicious. You know you need this on your Thanksgiving table!

Cranberry Cream Pie

Ingredients

Graham Cracker Crust:

1/2 cup almonds
1/2 cup salted butter, melted
1 package graham crackers (or 1.5 cups graham cracker crumbs)
1/4 cup brown sugar
1/2 teaspoon nutmeg

Cream Cheese Filling:

2 (8oz) packages cream cheese, room temperature
1.5 cups powdered sugar
1/4 cup sour cream
2 teaspoons vanilla
The zest of 1 lemon, plus 1 teaspoon lemon juice

Cranberry topping:

3 cups fresh or frozen cranberries
1/2 cup sugar
1 tablespoon grated orange zest, plus 2 tablespoons orange juice
2 sprigs fresh rosemary
Pinch of vanilla bean salt (or regular salt will do)

Instructions

Make the crust:

Preheat oven to 350 degrees F. Lightly grease a 9″ pie pan.
In a food processor, pulse together the graham crackers and almonds, until they are fine crumbs. Pour the crumb mixture into a bowl, and stir in the melted butter, brown sugar, and nutmeg. Mix until the crumb mixture is moistened. Press the mixture evenly into the pie pan. Bake for 12 minutes. Remove from the oven and allow to cool.

Make the Cream Cheese Filling:

Once the crust is cooled, prepare the filling. In a mixing bowl, beat together the cream cheese, powdered sugar, sour cream, lemon juice, and vanilla. Beat for 2-3 minutes, until fluffy. Gently stir in the lemon zest.

Make the Cranberry Topping:

Combine the cranberries, sugar, rosemary springs, orange zest and juice, and salt in a medium pot and cook over medium-high heat, stirring often, until the liquid thickens and some of the cranberries burst, 7 -8 minutes. Transfer to a bowl and chill 30 minutes to 1 hour.

To Assemble Pie:

Gently spread the cream cheese filling over the graham cracker crust. Top with chilled cranberry mixture. Top with a small sprig of rosemary, if desired. Chill pie for 6-8 hours before serving.

http://rosemarried.co/2017/11/14/cranberry-cream-pie/

Dark Chocolate Chunk Cookies with Sea Salt and Thyme

I’ve officially been a mom for over 3 months. Time flies when you’re having fun, and it especially flies when you’re sleep deprived and love-drunk on a tiny little human. Motherhood is crazy that way.

Right at the 3 month mark, I felt a distinct change. I started to feel normal again. The baby started sleeping a night (for more than a couple of hours at a time!). I wasn’t a pro at motherhood, by any means, but I felt like I was getting the hang of things. And that’s precisely when disaster struck: my computer died. My hard drive failed and the data was deemed unrecoverable. Thankfully, I had a lot saved to cloud storage and have hard copies of some of my important documents and photos. It certainly could have been a lot worse. But, still. My computer died. It wasn’t fun.

Then, in the midst of dealing with the fallout from my computer dying, the baby got her first cold. I know, I know. It’s just a cold. It shouldn’t be a big deal, but somehow it is? They’re just so little and tiny and helpless and it’s hard to see them feel crummy. And, when the baby feels crummy she doesn’t sleep well (and when the baby doesn’t sleep well, nobody sleeps well). So, that wasn’t fun either.

I could tell you more about my rotten week, but it would probably bore you. You know how it is. Sometimes life is exhausting and unpredictable, and you just have to go with it. That’s the way the cookie crumbles. And that, my friends, is exactly how I’ll segue way into talking about this cookie recipe. (Like how I did that?!?)

Truth be told, I had a lot of recipes and ideas to share with you all. And then my computer died, and a lot of those recipes/photos/etc died with it. So, I went back to the drawing board and I found myself wanting to make something simple, classic, and comforting. So I made a big ole batch of dark chocolate chunk cookies. These cookies are nothing new or exciting, but they were exactly what I needed. They’re rich and chewy, speckled with dark chocolate, sea salt, and thyme. I can say with all honesty that these are the best cookies I have ever made.

One of these days, I’ll get back to blogging regularly. I’ll (hopefully) post inspiring seasonal recipes and drool-worthy photos. I’ll find my rhythm and I’ll find the time. Until then, please enjoy this chocolate chip cookie recipe.

DARK CHOCOLATE CHUNK COOKIES WITH SEA SALT + THYME

Recipe inspired by Baking Bird

Ingredients:

2 sticks salted butter, softened

3/4 cup light brown sugar

2/3 cup white sugar

1 teaspoon vanilla

2 large eggs

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon dried thyme

1/2 teaspoon kosher salt

12 ounces (or more!) of quality dark chocolate*, roughly chopped

Optional: flake sea salt, for sprinkling atop the cookies

*I used a mixture of random dark chocolate bars I had in the pantry, but most of the chocolate was from local chocolate purveyor, Woodblock Chocolate.

Method:

Preheat oven to 350 F. Line a baking sheet with parchment or a Silpat.

In a large bowl (or the base of a stand mixer), mix together the butter and sugars until fluffy. Mix in the eggs and vanilla until combined.

In another bowl, mix together the flour, baking soda, salt, and thyme. Stir the dry ingredients into the wet ingredients, mix until combined. Fold in the dark chocolate chunks.

Spoon the dough into evenly sized balls (about 1 tablespoon each), and place 2″ apart on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.

Remove from the oven and cool cookies on a wire rack. Top with flake sea salt, if desired.

Sweet Cream Biscuits with Roasted Plums and Chai Infused Whipped Cream

When it comes to making biscuits, there are two ways to go about it. There’s the classic Buttermilk Biscuit, and there’s the Sweet Cream Biscuit. Buttermilk biscuits are typically made with buttermilk, and lots (and lots) of butter. Sweet cream biscuits, on the other hand, opt for heavy cream instead of buttermilk and butter. Buttermilk biscuits tend to be a bit lighter and flakier, while sweet cream biscuits are slightly more scone-like. The real selling point of sweet cream biscuits is that they come together in minutes, and are incredibly easy to make. Each biscuit has their merits, and people tend to have very strong opinions when it comes to their preferred type of biscuit.

As for me, I’ve always favored the buttermilk biscuit. They’re buttery, pillowy, flaky, and perfect. To be fair, however, I’d never really given the sweet cream biscuit a chance. I’ve always defaulted to making biscuits with butter, and I’d never even attempted to make sweet cream biscuits.

Until now, that is.

A few weeks ago, I bought a whole bunch of Italian Prune Plums at the farmer’s market. (If you’ve not tried Italian Prune Plums, they are so incredibly delicious. And they are currently in season! Go get em!) Anyway, I got home with my giant bag of plums and realized I didn’t exactly know what to do with all my plums. So, I starting perusing the interwebs for ideas, and I stumbled upon my friend Michelle’s recipe for Sweet Cream Biscuits with Earl Grey Whipped Cream and Plum Jam. I was intrigued and delighted by the recipe, and knew I needed to make my own version.

So, I started by baking a batch of sweet cream biscuits. (I had to know what all the fuss was about, after all. Turns out, they’re totally awesome.) Since I was working with fresh plums (as opposed to plum jam), I had the idea to roast the plums with a bit of brown sugar and olive oil. Lastly, I didn’t have any Earl Grey tea, but I did have a tin of loose leaf Masala Chai Tea. Bingo. And that’s how this dessert was born.

Please note, this dessert is best eaten fresh! Biscuits are a type of quick bread, and they generally don’t keep well. Biscuits really are best the day they are baked, but they’re ok the next day if warmed or toasted. In general, however, I recommend you make this recipe the day you plan on eating it. (The plums and whipped cream, however, keep nicely in the fridge and are delicious for breakfast the next day…)

Sweet Cream Biscuits with Roasted Plums and Chai Infused Whipped Cream

Serving Size: Makes 8-10 biscuits

Ingredients

For the Sweet Cream Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
3 teaspoons granulated sugar
1/2 teaspoon kosher salt
1 1/4 cups plus 1 tablespoon heavy cream, chilled
For the Chai Spiced Whipped Cream:
1 cup heavy whipping cream
2 tablespoons loose-leaf Chai tea
2 teaspoons powdered sugar
For the Roasted Plums:
Several ripe Italian prune plums (8-10)
1-2 tablespoons olive oil
1 tablespoon light brown sugar

Instructions

To make the Chai whipped cream: In a small bowl or jar, combine 1 cup of whipping cream with the loose leaf Chai tea. Gently stir together and cover the container, and allow to steep in the fridge for 1 hour or more.
After the whipped cream has steeped for an hour, strain out the tea leaves (using a mesh sieve or cheesecloth). Pour the cream into a medium sized bowl (or the bowl of your stand mixer) and add the powdered sugar. Using an electric mixer (or stand mixer), beat the cream on medium-high speed until soft peaks form.
To roast the plums: Preheat oven to 400 F. Wash and halve the plums, removing the pits. Toss plum halves with olive oil and brown sugar. Bake for 10-15 minutes, until plums are browning and releasing their juices. Remove from oven and set aside until use.
To make the Sweet Cream Biscuits: Preheat the oven to 425F. Line a baking sheet with parchment or a Silpat.
In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined. Pour one cup of the cream over the dry ingredients, using a fork (or your hands) to gently mix the ingredients together. If the mixture is too dry, add more cream, one spoonful at a time, until the dough is soft and moist. Using your hands, gently knead the dough until it just comes together. (Be careful not to overknead!)
Turn the dough out onto a lightly floured surface. Lightly pat the dough into a disc with your hands, until it is 1/2″ thick. (Once again, be sure not overwork the dough!)
Using a biscuit cutter (or juice glass!), cut out the biscuit circles. Be sure to cut the biscuits close together, and get as many as you can from this round. Transfer the biscuits to the prepared baking sheet. Gather the remaining scraps together and gently pat into another 1/2″ disc and cut out another batch of biscuits. (Note: only repeat this process once. Toss any remaining scraps, as dough will be too overworked at this point.)
Once you’ve cut out all your biscuits and placed them on baking sheets, brush the tops of the biscuits with cream. (Optional: you can also sprinkle a bit of sugar atop each biscuit, which I think looks rather pretty.) Bake at 425 for 15-18 minutes, or until the biscuits are fluffy and golden brown. Transfer to a wire rack and allow to cool slightly before serving.

Notes

Adapted from Hummingbird High

http://rosemarried.co/2014/10/07/sweet-cream-biscuits-roasted-plums-chai-infused-whipped-cream/

Peach Cornmeal Skillet Cake with Lavender

I’ve made this recipe a couple of times now, and finally took the time to stop and snap a couple of photos. That’s the problem with delicious desserts, you see. They disappear far too quickly to take photos.

Truth be told, however, this isn’t the most photogenic of cakes. Granted, this recipe is an adaptation of a Martha Stewart recipe. Of course, her version looks absolutely stunning. The peach slices are arranged with care, each one placed perfectly in line. The cake is baked in a skillet, but then is turned out onto a gorgeous serving board. It’s a Martha masterpiece.

peach and cornmeal skillet cake | rosemarried.com

My version isn’t nearly as pretty as Martha’s. And my baby bump accidentally made an appearance in most of the photos. Oops.

But, let’s be honest. Who has the time or the energy for that? I certainly don’t.

You know what I did? I sauteed the peach slices in a lot of butter (and sugar!) and left them in the bottom of the skillet. I didn’t arrange them whatsoever. I poured batter on top of the peaches and baked the cake. Then, I ate the cake straight out of the skillet. And you know what? It was damn near perfect. The cake was buttery and moist, and just bursting with juicy summer peaches. The lavender was subtle, yet present, and added a unique and surprising flavor to the cake. It was fantastic.

Sure, it might not be as pretty as Martha’s version, but that’s fine by me. I want to cook attainable food that tastes good. The reality is that most of us are busy people with jobs, kids, pets, sports, mortgages, and all sorts of other responsibilities. We simply don’t have the time to arrange peach slices in concentric circles. And that’s ok.

There’s a time and a place for pretty cakes with pretty peach slices. But there’s also a time for peach cornmeal skillet cakes that are simple, easy, and totally delicious. This is one of those times.

Peach Cornmeal Skillet Cake with Lavender

Serving Size: 8

Ingredients

1 stick (plus 3 tablespoons) unsalted butter, room temperature
1 cup light brown sugar
3-4 ripe peaches (skins on), sliced into 3/4″ wedges
1 cup coarse yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons dried lavender
1 teaspoon kosher salt
3 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/2 cup heavy cream

Instructions

Preheat oven to 350 degrees F.
In a 9″ or 10″ cast iron skillet, melt 3 tablespoons of butter over medium heat. When butter is bubbling and melted, add in peach slices, nutmeg, and 1/4 cup of the brown sugar, and stir to coat. Reduce heat to low, and allow peaches to cook until most of the juice has boiled off and peaches are beginning to caramelize, about 10 to 12 minutes. Remove from heat.
In a small bowl, whisk together the flour, baking powder, lavender, and salt. In another bowl, beat the remaining butter with 3/4 cup of brown sugar on high speed. Beat until fluffy, about 2-3 minutes. Reduce the speed to medium, and add in the eggs, one at a time. Scrape the sides of the bowl occasionally, and add in vanilla and cream.
Next, pour in the the cornmeal mixture, stirring just to combine. Pour batter over peach slices, using a spatula to spread the batter evenly.
Bake for 20-22 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove skillet from the oven, and allow cake to cool at least slightly before serving. (I highly recommend serving this cake with a heaping dollop of homemade whipped cream. It’s downright dreamy.)

Notes

Adapted from Martha Stewart

http://rosemarried.co/2014/09/15/peach-cornmeal-skillet-cake-lavender/

Cookbook Giveaway + A Recipe for Triple Berry Skillet Cobbler with Bourbon and Ginger

I am bursting with excitement, y’all.

I wrote a cookbook. I tested recipes and slaved in my kitchen and edited instructions and pored over pages and now it’s finally done. My cookbook is published and I’m freaking out a little bit.

I’m getting ahead of myself. Let me give you a little backstory.

A few months ago, my friend Jenni approached me and asked if I wanted to collaborate on a cookbook with her. Jenni was in the midst of finishing up her grad school portfolio, and decided that she wanted to design a cookbook. So, she asked me to make one with her. Jenni is an incredible photographer and graphic designer and the decision was a no-brainer. So, we set about making a cookbook together.

Flash forward a few months, and here we are. We now have a self-published mini cookbook called “A Midsummer’s Feast: Recipes for a Festive Summer Gathering.” If I may say so, it’s a lovely little book. This is not a full-sized cookbook, rather, it is a small collection of recipes that are perfect for a summer dinner party. The recipes are simple and diverse, a selection of summertime favorites. There’s a little bit of everything — appetizers, desserts, sides, entrees, and even a cocktail recipe.

We self-published the book through Blurb, and A Midsummer’s Feast is now available to purchase in print or ebook format. (Please note: we decided to sell these books at cost and are not making any profit whatsoever. This project was a labor of love and we just want to share our book with you all!)

So, there you have it. I wrote a cookbook and now it’s available for all the world to see! I feel like a proud mother. (And, it should go without saying that I am forever indebted to Jenni and her incredible design skills. This cookbook would not have happened without her, and I am so grateful.)

Since I am so very excited about the book, I wanted to share one of my favorite recipes from the book: Triple Berry Skillet Cobbler with Bourbon and Ginger. (Say that three times fast, I dare you.) Made with a combination of blueberries, blackberries, and raspberries, this cobbler is one of my all-time favorite summer desserts. The blueberries really are the star of the dish, as they give the cobbler a natural sweetness and a gorgeous purple color. (Also, the addition bourbon and ginger give the cobbler a nice little zing.)

Last, but certainly not least, to celebrate the release of A Midsummer’s Feast, I’m giving away a copy of the book! Scroll down for instructions on how to enter to win a print copy of “A Midsummer’s Feast” Recipes for a Festive Summer Gathering.”

Thanks for all the love and support, everyone! See below for the recipe and giveaway details!

Photo by Jenni Kupelian

Triple Berry Skillet Cobbler with Bourbon and Ginger

Ingredients

For the cobbler:

2 cups blackberries
1.5 cups blueberries
1.5 cups raspberries
½ cup sugar
1 teaspoon dried ginger
¼ teaspoon ground nutmeg
2 Tablespoons bourbon
2 Tablespoons cornstarch

For the biscuit topping:

2 cups unbleached all-purpose flour
½ cup white sugar
1 Tablespoon baking powder
1 teaspoon ground ginger
1 teaspoon kosher salt
6 Tablespoons butter, chilled and cut into small pieces
1 cup buttermilk

Instructions

Preheat oven to 350° F. Lightly grease a cast iron skillet.
To make the fruit filling: in a large bowl, mix together the berries, sugar, ginger, and nutmeg. Taste, and add more sugar if needed. (This will greatly depend on how sweet your berries are. If the berries are tart or out of season, you may need up to 1 cup of sugar.) In a small bowl, whisk together the bourbon and corn starch. Pour the bourbon mixture over the berries and stir to coat. Pour the berry mixture into prepared skillet, and bake for 10-15 minutes, or until the berries are bubbling. (Helpful hint: You may want to set the skillet on a baking sheet, as cobblers tend to bubble over and make a big mess in the oven!)
Meanwhile, make the biscuit topping. In another bowl, mix together the dry ingredients. Cut the butter into the flour mixture – using your fingers, knives, or a pastry cutter – until there are no large chunks left and the mixture resembles coarse meal. Stir in the buttermilk just to combine. Using your hands, gently form small flattened balls of dough. Remove the skillet from the oven, and place the biscuits evenly atop the fruit. Sprinkle the tops of the biscuits with a bit of sugar.
Bake for 30-40 minutes, or until the biscuits are golden brown. Remove from oven and allow to cool, uncovered, until ready to serve.

http://rosemarried.co/2014/08/22/cookbook-giveaway-triple-berry-skillet-cobbler/

ENTER TO WIN A COPY OF A MIDSUMMER’S FEAST:

To enter, leave a comment below stating your favorite summer ingredient (i.e. peaches, tomatoes, corn, etc.). It’s as simple as that!

Cookbook giveaway rules: All entries must be submitted by Friday, August 29th, at 11pm PST. A winner will be selected at random and will be notified by September 1st, 2014.

ADDITIONAL ENTRY OPTIONS:

1. For one additional entry (optional), like Rosemarried on Facebook and come back here to comment letting me know you’ve done so (or leave a separate comment stating you already like Rosemarried on Facebook).

2. For one additional entry (optional), follow Rosemarried on Twitter and come back here to comment letting me know you’ve done so, or that you already follow me on Twitter.

3. For one additional entry (optional), follow Rosemarried on Instagram come back here to leave another separate comment stating you’ve done so.

Broiled Apricots with Whipped Goat Cheese, Pistachios, and Honey

Oh, summertime. I just can’t get enough of you.

I love the heat, brightly colored sundresses, summer reading, and family vacations. I love stone fruits and summer squash and berries and green beans and peppers and fresh basil. I love camping, grilling, boating, and hiking. I love summertime adventures.

And, I love fruit-laden summer desserts. James beard once said, “Of all the desserts in the spectrum of cuisines, I find those made with fruit the most rewarding.” I tend to agree with Mr. Beard. Fruit desserts are simple and rustic, and they really let the fruit shine. There’s really nothing better than a simple fruit dessert in the middle of summer, when fruit is ripe, sweet, and perfectly juicy.

This is one of those perfect summer desserts. The broiled apricots take mere minutes to make, and they taste so darn good. The broiling caramelizes the exposed flesh of the apricot, and the sweetness of the caramelized apricot pairs beautifully with the tangy goat cheese and salty pistachios.

Broiled Apricots with Whipped Goat Cheese, Pistachios, and Honey

Serving Size: 4

Ingredients

2 ripe (but firm) apricots
1 Tablespoon dark brown sugar
4 Tablespoons goat cheese, room temperature
1 Tablespoon plain Greek yogurt
1 Tablespoon honey, plus more for drizzling
1/2 cup shelled pistachios, roughly chopped
Freshly ground black pepper
1/8 teaspoon ground nutmeg

Instructions

Using a whisk, whip together the goat cheese, honey, and Greek yogurt. Mix until fluffy and well combined. Set aside.
Slice the apricots in half, and remove the pits. Place on a lined baking sheet (skin down) and sprinkle the brown sugar evenly over the surface of the apricots. Place under the broiler for 3-5 minutes, or until the tops of the apricots are beginning to brown and bubble. Remove from oven, and allow to cool for a minute or two.
Place a spoonful of the goat cheese mixture in the indent of each apricot (where the pit used to be). Sprinkle chopped pistachios over the top of the goat cheese, and liberally drizzle honey over the fruit. Top with a generous sprinkling of nutmeg and freshly ground black pepper. Enjoy immediately.

http://rosemarried.co/2014/07/07/broiled-apricots-whipped-goat-cheese-pistachios-honey/

Strawberry Cream Pie

This pie is the best pie ever.

I know that’s a bold statement, but I am telling you the truth. This strawberry cream pie is just the best. It’s simple, seasonal, and it’s absolutely beautiful.

Northwest strawberries are at the peak of their season right now, and so they are remarkably plump, sweet, and juicy. They don’t need any doctoring or sweeteners, they are perfect just as they are. They are especially perfect when piled atop a sweet cream filling and a homemade almond and graham cracker crust.

This pie is essentially a no-bake pie. The only thing that requires baking is the crust, which bakes for a whopping 12 minutes. The pie comes together quickly and painlessly, and the end result is marvelous. I mean it when I say this pie is perfect. I cannot stress that point enough.

Strawberry Cream Pie

Serving Size: 8

Ingredients

3/4 cup almonds
1/2 cup salted butter, melted
1 package graham crackers (or 1.5 cups graham cracker crumbs)
1/4 cup brown sugar
1/2 teaspoon nutmeg
4 oz. cream cheese, room temperature
6 oz. mascarpone cheese
1 cup powdered sugar
1/4 cup sour cream
1 teaspoon vanilla
The zest of 1 lemon
1 pint fresh strawberries, washed and sliced in half

Instructions

Preheat oven to 350 degrees F. Lightly grease a 9″ pie pan.
In a food processor, pulse together the graham crackers and almonds, until they are fine crumbs. Pour the crumb mixture into a bowl, and stir in the melted butter, brown sugar, and nutmeg. Mix until the crumb mixture is moistened. Press the mixture evenly into the pie pan. Bake for 12 minutes. Remove from the oven and allow to cool.
Once the crust is cooled, prepare the filling. In a mixing bowl, beat together the cream cheese, mascarpone, powdered sugar, sour cream, and vanilla. Beat for 2-3 minutes, until fluffy. Gently stir in the lemon zest.
Gently spread the filling over the graham cracker crust. Place sliced berries atop the cream mixture. (You can artfully arrange them, but I prefer just to heap them on top.) Chill pie for 6-8 hours before serving.

Notes

Adapted from Cookooree.com

http://rosemarried.co/2014/05/29/strawberry-cream-pie/