Summer Berry Pie

After the meringue shrinkage incident, I needed a little redemption. I just wanted to make a pie that looked pretty. That's it. Then I encountered Smitten Kitchen's absolutely gorgeous nectarine, mascarpone, and gingersnap creation. Dear heaven, did that look delicious, no doubt helped by the fact that Smitten Kitchen has a knack for food porn photography.

Knowing that I'd destroy nectarines if I tried to slice them like that, I took the berry route and ended up with this beauty.

And the taste? Think cheesecake wearing a summer dress: creamy and light without the heavy molar-rotting sweetness. Better yet, it's practically no-bake. With a pre-made graham cracker crust (check the baking aisle), you could whip this baby up in 15 mins, no oven needed. And for us Bismarckians, that means more time for river ratting.

In our neck of the woods, look for mascarpone in the specialty cheese section of the grocery store.

Summer Berry Pie

Adapted from Smitten Kitchen, which was adapted from Bon Appetit, which was adapted from...

Crust

1 sleeve graham crackers

6 tablespoons butter, melted

Filling

1 8-ounce container mascarpone cheese

6 ounces cream cheese, room temperature

1/4 cup sour cream

1/4 cup sugar

1 teaspoon lemon juice

1/4 teaspoon vanilla extract

Topping

1 and 1/2 pints mixed berries

Crust: Place graham crackers in a large ziploc bag and crush with a rolling pin. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart or pie pan. Bake crust at 350°F until color darkens, about 8 minutes. Cool completely.

Filling: Beat ingredients until smooth. Spread filling in prepared crust.

Topping: Top with berries. Refrigerate for at least 2 hours before serving. Optional step: warm some fruit jam and brush over topping. It makes the fruit shiny, since we all like shiny pretty things.