Mascarpone Cream Pie With Berry Glaze

• 6 tablespoons butter or margarine
• 1 (6.75-ounce) package Bordeaux cookies, crumbled
• 1/2 cup chopped pecans
• 1/4 cup cornstarch
• 2 tablespoons sugar
• 1 1/2 cups whipping cream
• 2 egg yolks, lightly beaten
• 1 (8-ounce) package mascarpone cheese, softened
• 2 teaspoons orange liqueur or fresh orange juice
• 1 teaspoon vanilla extract
• Garnish: orange rind strips

1. Melt butter in a medium saucepan over medium-high heat. Cook 3 minutes or until golden brown. Stir in cookie crumbs and pecans. Press mixture into bottom and up sides of a lightly greased 9-inch tart pan.
2. Bake at 350u0b0 for 15 minutes or until golden brown; cool.
3. Combine cornstarch and sugar in a medium saucepan; stir in cream. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir about 1/4 cup hot mixture into egg yolks; add to remaining hot mixture, and cook, stirring constantly, 1 minute. Remove mixture from heat.
4. Stir in mascarpone cheese, liqueur, and vanilla until smooth. Pour into prepared crust.
5. Spread 2/3 cup Berry Glaze over filling; chill 8 hours. Serve with remaining Berry Glaze. Garnish, if desired.
6. Note: For testing purposes only, we used Pepperidge Farm cookies

butter, cookies, pecans, cornstarch, sugar, whipping cream, egg yolks, mascarpone cheese, orange liqueur, vanilla, orange rind strips

Taken from www.myrecipes.com/recipe/mascarpone-cream-pie-with-berry-glaze (may not work)