Blueberry Tiramisu Pie
intro
A creamy, fruity twist on classic tiramisu, layered with bright blueberry compote, coffee-soaked ladyfingers, and rich mascarpone cream in a buttery graham cracker crust.
Ingredients
Steps
Prep Graham Cracker Crust
Preheat oven to 350°F (175°C). Mix 1.5 cups (150g) graham cracker crumbs, 2 tablespoons (25g) granulated sugar, 6 tablespoons (85g) melted unsalted butter, and ⅛ teaspoon fine sea salt in a medium bowl until crumbs clump like damp sand. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch (23cm) glass pie dish. Bake for 10 minutes on the middle oven rack, then transfer to a wire rack to cool completely for 20 minutes before assembling.
Cook Blueberry Compote
Place 2.5 cups (375g) fresh blueberries, remaining 6 tablespoons (75g) granulated sugar, 1 tablespoon (15ml) lemon juice, and remaining ⅛ teaspoon fine sea salt in a small saucepan over medium heat. Stir frequently with a wooden spoon, mashing berries gently to release juice, and bring to a low simmer. Cook for 8-10 minutes until the mixture thickens to a syrupy, jam-like consistency, then remove from heat, stir in the remaining 0.5 cup (75g) whole blueberries, and set aside to cool to room temperature (about 25 minutes).
Whip Mascarpone Cream
Chill a large mixing bowl in the freezer for 10 minutes first, then pour in 1 cup (240ml) cold heavy whipping cream. Beat with an electric hand mixer on medium speed for 2-3 minutes until soft, billowy peaks form when the mixer is lifted. In a separate bowl, stir 16oz (450g) room-temperature mascarpone cheese and 1 teaspoon (5ml) vanilla extract until completely smooth, then gently fold the whipped cream into the mascarpone in 3 equal additions, taking care not to overmix and deflate the cream. Refrigerate until ready to use.
Layer Base Components
Spread ⅓ of the chilled mascarpone cream in an even layer over the fully cooled graham cracker crust. Pour 1 cup (240ml) cooled strong brewed coffee into a shallow dish. Dip each ladyfinger cookie into the coffee for exactly 2 seconds per side (do not oversoak, as this will make the pie soggy) and arrange a tight single layer of dipped cookies over the first cream layer, breaking cookies as needed to fill gaps. Spread half of the cooled blueberry compote evenly over the ladyfinger layer.
Stack Middle Layers
Arrange a second single layer of coffee-dipped ladyfingers (again dipping each cookie 2 seconds per side in cooled coffee, taking care not to oversoak) over the first compote layer, breaking cookies as needed to cover the entire surface. Spread the second ⅓ of the mascarpone cream evenly over the ladyfingers, then top with the remaining half of the cooled blueberry compote, spreading it gently to avoid mixing with the cream.
Chill and Garnish Pie
Spread the final ⅓ of the mascarpone cream over the top compote layer, smoothing the surface into a soft, even dome with a small offset spatula. Cover the pie loosely with plastic wrap, making sure the wrap does not touch the cream surface, and refrigerate for a minimum of 4 hours (or up to 24 hours for deeper flavor) to set fully. Right before serving, dust the top evenly with 1 tablespoon (7g) unsweetened cocoa powder through a fine-mesh sieve, and garnish with a few extra fresh blueberries if desired.
Tips
2.Let mascarpone come to room temperature for 30 minutes before mixing: cold mascarpone creates hard lumps in the cream layer that cannot be smoothed out even with vigorous stirring.
3.For a kid-friendly variation, replace brewed coffee with cooled blueberry juice or mild black tea, and swap cocoa powder for a light dusting of powdered sugar.
OMG this blueberry tiramisu pie was the star of our weekend potluck! Everyone kept asking for the recipe, I didn’t even tell them it was so easy to throw together. The blueberry compote layer pairs so perfectly with the mascarpone, I’m already making it again for my sister’s birthday next week.
My kids absolutely devoured this! I was worried the coffee flavor in regular tiramisu would be too much for them, but the blueberry swap is genius. Only note is I let mine chill a little over 5 hours instead of 4 and it held together perfectly when slicing.
Solid recipe, super easy to follow. I used fresh wild blueberries I picked up at the farmers market instead of frozen and it turned out amazing. Will definitely add this to my summer dessert rotation.
Game changer for meal prep Sundays! I made this on Sunday night and we had slices all week for after dinner treats, it held up great in the fridge. Not too sweet, which I love, and the ladyfingers got perfectly soft without getting mushy.
Brought this to my family dinner last night and my grandma who is the pickiest dessert eater ever said it was the best thing I’ve ever made. High praise! I added a little extra blueberry sauce on top when serving for drizzle, 10/10.
Made this for our post-hike potluck in the Rockies and it was gone in 10 minutes flat. Super easy to transport as long as you keep it in a cooler, which is perfect for summer get togethers. The light, fruity flavor is exactly what you want after being out in the heat.
Pretty good, but I felt like the mascarpone filling was a little too thick for my taste. Next time I’ll add a splash more heavy cream to thin it out just a touch. Flavor was spot on though, everyone at my book club loved it.
SO good. I was skeptical about combining tiramisu flavors with blueberry pie but it works so well? The hint of coffee with the sweet, tart blueberries? I will never make regular tiramisu again, this is my new go-to.
As someone who drinks way too much cold brew, I upped the coffee amount just a tiny bit when dipping the ladyfingers and it was perfect. If you’re a coffee fan, don’t be scared to tweak that to your taste! This recipe is so forgiving.
Made this for a Fourth of July cookout and it was the perfect red, white, and blue adjacent dessert! I topped it with a few fresh strawberries too for extra color and it looked so festive. So easy, didn’t heat up my kitchen at all which is a win in Florida summer heat.
I made this vegan by swapping the mascarpone for vegan mascarpone and using coconut cream, and it still turned out incredible! Even my non-vegan friends had no idea it was dairy free. Super versatile recipe.
Good, but I wish there was a little more blueberry flavor. Next time I’ll probably double the compote layer because I’m a total blueberry fiend. Prep was super straightforward though, no fancy skills needed.
Who knew a dessert could hold its own next to brisket? Made this after our weekend BBQ and every single guy at the cookout who swears he ‘doesn’t like sweet stuff’ had a slice. Absolute banger of a recipe, 10/10.
Perfect light dessert after a day at the beach! I kept it in the cooler until we were ready to eat and it was so refreshing, not heavy like a lot of cream based pies. The tart blueberries cut the richness perfectly.
Tried this last night and it was solid, but I think I over-soaked my ladyfingers so the bottom was a little mushy. Totally my bad though, the parts that were set were delicious, I’ll be more careful next time.
Perfect rainy day baking project that doesn’t even require turning on the oven! My toddler loved helping me dip the ladyfingers and spread the blueberry compote, it’s such a kid-friendly recipe to make together. We added white chocolate shavings on top for a little extra crunch.
Made this for our tailgate last weekend and it was such a hit! I made it in a disposable pie tin so I didn’t have to worry about hauling my good bakeware to the stadium, and it traveled like a dream. Will be making this for every home game this season.
Pretty tasty, but I found it a little too rich for me. I think next time I’ll cut the mascarpone with a little more whipped cream to lighten it up. The blueberry flavor was on point though, no notes there.
Wait a second, this is no bake? I didn’t even realize that when I saved the recipe! That’s a total game changer for summer when I don’t want my oven running for an hour. I made it last night, tried a tiny bite this morning (chef’s privilege) and it’s already so good, can’t wait to serve it to my book club tonight.
Made this for my bridge club luncheon and all the ladies asked for the recipe. It’s light, not cloyingly sweet, and pairs perfectly with a cup of black coffee. Very easy to put together, even for someone like me who doesn’t bake very often.