Roxanne Petrunti of Malden has won the Pillsbury Pie Baking Championship at the Topsfield Fair for her Spumoni Pie, which is based off of her Italian grandmothers’ favorite pie.

Roxanne was a first-time winner in the fair's pie contest! She won the coveted blue ribbon, a $200 cash prize. Roxanne plans to use her prize money towards upgrading her old KitchenAid.

Check out her award-winning recipe below!

Pillsbury Pie Baking Championship

Roxanne Petrunti of Malden, 1^st Place, 2012 Topsfield Fair

Spumoni Pie

Crust:

1 Pillsbury Refrigerated Pie Crust, softened as directed on box

Chocolate Mousse Filling:

12 ounces semisweet chocolate

1/2 cup milk

2 cups heavy whipping cream

4 eggs yolks

1/3 cup sugar

1/3 cup Marsala wine

Pistachio Filling:

2 (3.4 ounce) packages pistachio instant pudding and pie filling

2 3/4 cups milk

Cherry Whipped Cream Topping:

2 cups heavy whipping cream

1 teaspoon almond extract

2 drops red food coloring

1 teaspoon maraschino cherry juice

1/4 cup sliced almonds

4 maraschino cherries

For Crust: Preheat oven to 450 degrees F. Place Pillsbury refrigerated pie crust in 9-inch pie pan. Fold excess crust and crimp edges. Bake for 10 to 12 minutes. Cool completely before filling.

For Chocolate Mousse Filling: Bring saucepan of water to a boil and remove from heat. Put semisweet chocolate and milk in a heatproof bowl and place over the pan of hot water. Stir occasionally to melt chocolate evenly. Once chocolate has melted remove bowl from pan and whisk smooth. Whip cream until it holds a soft peak. Whisk egg yolks, sugar and Marsala wine over heat until thickened and take off stove. Whisk sabayon mixture until cool. Then whisk chocolate mousse mixture into sabayon and fold in whipped cream. Place chocolate mousse in bowl. Set aside.

For Pistachio Filling: Pour pudding into bowl. Beat pudding mix and milk for 2 minutes. Pudding will soft set in five minutes. Set aside.

For Cherry Whipped Cream: Pour heavy whipping cream into bowl. Whisk heavy whipping cream and add almond extract, cherry juice and red food coloring until it forms soft peaks.

To Assemble: Fill prebaked pie shell with chocolate mousse. Then fill with pistachio filling. Finally top with cherry whipped cream. Put 1/4 cup sliced almonds around pie and in middle and top with four maraschino cherries.