Ingredients
15 pecan shortbread cookies (about 8 ounces)1 tablespoon sugar3 tablespoons butter, meltedFILLING:8 ounces cream cheese, softened1/2 cup mascarpone cheese1 tablespoon grated lemon zest1/2 cup lemon juice1 can (14 ounces) sweetened condensed milk1 cup sliced fresh strawberries1 cup fresh blueberries
Preparation
Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack.
In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk.
Spread cream cheese mixture into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.
