Bayfield Fresh Berry and Mascarpone Cheese Pie - Egg Toss Restaurant

1-prebaked pie crust
1 cup mascarpone cheese
2 cups of whipped heavy cream
2oz honey
1/2 tsp vanilla
1 qt Bayfield strawberries rinsed and cut in half
1/2 pint Bayfield Raspberries
1/2 pint Bayfield blueberries

Let mascarpone sit at room temperature untill soft. With spatula fold in honey, vanilla and 1 cup of the whipped cream into the softened Mascarpone and spread on bottom of cooled pie crust. Arrange Strawberries around the outer edge all the way around. Arrange blueberries inside of strawberries followed by the raspberries in the middle. Chill pie for an hour. Slice and serve with remaining whip cream. A very easy and impressive desert to serve at your next summer get together.