Pecan Praline Pie Crust Chips with Whipped Toffee Mascarpone

 I am so excited to share my latest recipe contest entry and to be one of the 30 food bloggers chosen to compete in the Wick's Pies contest. The challenge was to come up with creative, inspiring dessert recipes that showcase Wick’s Pies in a unique way and I think this one did exactly that.

You know a girl from New Orleans is always going to put a praline spin on any dessert she can and this one brings all the sweetness and crunch and nuttiness of pralines without all of the stovetop candy making mess. Seriously, who wants to stand over a pot of boiling sugar for an hour during the summer? Not me!

 Served with a whipped mascarpone cream that’s loaded with toffee bits; you have a dessert that will be requested for all your summer parties!

 

Pecan Praline Pie Crust Chips with Whipped Toffee Mascarpone

1 egg, beaten

4 Wick’s unbaked pie shell

¼ cup turbinado sugar

½ cup toffee bits

¾ cup finely chopped pecans

 

4 oz cream cheese, at room temperature

1 cup powdered sugar

4 oz mascarpone cheese

1 cup heavy cream

¼ teaspoon almond extract

½ cup plus 1 Tablespoon toffee bits

 

Pre-heat oven to 400° and line 2 large cookie sheets with parchment.

 Working in batches, lay an unbaked pie shell onto a large piece of parchment paper.

 Using a fork, prick holes all over the crust. Brush with egg then sprinkle evenly with ¼ of the turbinado sugar, then toffee bits, then chopped pecans. Lightly press the toppings into the crust to stick and use a pizza cutter or sharp knife to cut the crust into 3 inch by 2 inch crackers. Lay the pieces evenly spaced on the prepared cookie sheets and bake for 10-12 minutes, or until golden brown. Set aside to cool completely.

Combine the cream cheese and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Add the mascarpone and slowly mix until well blended. Replace the paddle attachment with the whisk attachment and slowly pour in the cream and almond extract. Whip mixture at medium-high speed until thickened and mousse like. Stir in ½ cup of the toffee bits and scoop the mixture into a serving bowl. Top with the remaining toffee bits and place in the fridge to chill until ready to serve.

 

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