Dairy Farmers of Canada

Choco-Mascarpone Pie

This is the Choco-Mascarpone Pie recipe.

  • Prep: 20 min
  • Cooking: 35 min
  • Refrigeration: 3 h - 4 h
Yields 10 servings
choco mascarpone pie


  • 6 oz (180 g) white chocolate in pieces
  • 1 lb (450 g) Canadian Mascarpone cheese
  • 1/4 cup (60 mL) sugar
  • 2 cups (500 mL) non fat plain yogurt
  • 1 pouch (1/4 oz/7g) unflavoured gelatin
  • 1 kiwi peeled and sliced
  • 1 orange peeled and cut into suprêmes
  • 1 pink grapefruit peeled and cut into suprêmes
  • Graham crust
  • 3 tbsp (45 mL) butter
  • 1 1/2 cups (375 mL) Graham cracker crumbs
  • 2 tbsp (30 mL) sugar
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Preheat the oven to 375 °F (190 °C).

In a microwave-safe bowl, melt the butter. Add cracker crumbs and sugar and mix thoroughly. Press mix into an 8-inch (20 cm) round, hinged mould and cook 10 minutes. Set to cool.

Meanwhile, melt chocolate in bain-marie and reserve. Prepare gelatin and reserve.

Whisk Mascarpone with sugar. Add lukewarm white chocolate and prepared gelatin . Incorporate yogurt and whisk 2 minutes. Pour preparation over the crust and refrigerate 3 to 4 hours before serving.

Garnish with citrus suprêmes (sections).


Recipe can be prepared in advance and refrigerated just before guests arrive.

To section grapefruit and orange: Cut off peel and white pith from orange and grapefruit. Holding them over a bowl, cut segments (suprêmes) from between membranes and reserve until needed.

For pleasant alternatives to Canadian Mascarpone, try Ricotta, Cream Cheese or Baker’s Cheese.

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Nutritional information

Per serving
Energy: 339 Calories
Protein: 11 g
Carbohydrate: 38 g
Fat: 17 g
Fibre: 1.3 g
Sodium: 154 mg

Top 5 Nutrients

(% DV*)
Calcium: 22 % / 244 mg
Riboflavin: 19 %
Selenium: 22 %
Vitamin B12: 28 %
Vitamin C: 36 %