Cannoli Pie, easy Italian inspired dessert with a homemade crust and cannoli cream like filling.
Ingredients :
Crust:
1 1/2 cups waffle ice cream cone crumbs (about 8-10 waffle cones) see note below for tips how to make crumbs if needed
1 Tablespoon granulated sugar
1/8 teaspoon salt
6 Tablespoons unsalted butter melted
Pie Filling:
1 1/2 cups ricotta cheese drained (see how to strain ricotta cheese)
1 (8 ounce) container mascarpone cheese
1 cup powdered sugar
1 1/2 teaspoon vanilla extract
1 teaspoon fresh orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mini chocolate chips
Topping (optional):
mini chocolate chips, whipped cream, maraschino cherries, and/or chopped nuts
Instructions :
CRUST:
Preheat oven to 350 degrees F. Lightly spray a 9-inch pie plate with nonstick cooking spray.
In a medium mixing bowl mix together waffle cone crumbs, sugar, and salt. Then mix in melted butter.
Press crumb mixture into the bottom and sides of pie plate. Use the back of a fork or measuring cup to firmly press the bottom and sides of the pie plates to form an even layer of the crust.
Bake the crust at 350 degrees F for about 8-10 minutes or until golden brown. Remove from oven and cool completely.
PIE FILLING:
In a large mixing bowl, beat together ricotta, mascarpone, and powdered sugar, with an electric mixer on medium speed, until well combined. Beat in vanilla, orange zest, cinnamon, and salt. Then stir in mini chocolate chips.
Spoon filling into cooled pie crust. Spread the filling in pie crust.
Refrigerate pie for at least 3-4 hours or overnight before serving. Top as desired with whipped cream, mini chocolate chips, chopped nuts (pistachios), and/or maraschino cherries.
Crust:
1 1/2 cups waffle ice cream cone crumbs (about 8-10 waffle cones) see note below for tips how to make crumbs if needed
1 Tablespoon granulated sugar
1/8 teaspoon salt
6 Tablespoons unsalted butter melted
Pie Filling:
1 1/2 cups ricotta cheese drained (see how to strain ricotta cheese)
1 (8 ounce) container mascarpone cheese
1 cup powdered sugar
1 1/2 teaspoon vanilla extract
1 teaspoon fresh orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mini chocolate chips
Topping (optional):
mini chocolate chips, whipped cream, maraschino cherries, and/or chopped nuts
Instructions :
CRUST:
Preheat oven to 350 degrees F. Lightly spray a 9-inch pie plate with nonstick cooking spray.
In a medium mixing bowl mix together waffle cone crumbs, sugar, and salt. Then mix in melted butter.
Press crumb mixture into the bottom and sides of pie plate. Use the back of a fork or measuring cup to firmly press the bottom and sides of the pie plates to form an even layer of the crust.
Bake the crust at 350 degrees F for about 8-10 minutes or until golden brown. Remove from oven and cool completely.
PIE FILLING:
In a large mixing bowl, beat together ricotta, mascarpone, and powdered sugar, with an electric mixer on medium speed, until well combined. Beat in vanilla, orange zest, cinnamon, and salt. Then stir in mini chocolate chips.
Spoon filling into cooled pie crust. Spread the filling in pie crust.
Refrigerate pie for at least 3-4 hours or overnight before serving. Top as desired with whipped cream, mini chocolate chips, chopped nuts (pistachios), and/or maraschino cherries.
How to Make Cannoli Pie :
MAKE CRUST. Preheat oven to 350 degrees F. Lightly spray a 9-inch pie plate with nonstick cooking spray.
In a medium mixing bowl mix together waffle cone crumbs, sugar, and salt. Then mix in melted butter.
Press crumb mixture into the bottom and sides of pie plate. Use the back of a fork or measuring cup to firmly press the bottom and sides of the pie plates to form an even layer of the crust.
Bake the crust at 350 degrees F for about 8-10 minutes or until golden brown. Remove from oven and cool completely.
MAKE PIE FILLING. In a large mixing bowl, beat together ricotta, mascarpone, and powdered sugar, with an electric mixer on medium speed, until well combined. Beat in vanilla, orange zest, cinnamon, and salt. Then stir in mini chocolate chips.
Spoon filling into cooled pie crust. Spread the filling in pie crust.
Refrigerate pie for at least 3-4 hours or overnight before serving. Top as desired with whipped cream, mini chocolate chips, chopped nuts (pistachios), and/or maraschino cherries.
MAKE CRUST. Preheat oven to 350 degrees F. Lightly spray a 9-inch pie plate with nonstick cooking spray.
In a medium mixing bowl mix together waffle cone crumbs, sugar, and salt. Then mix in melted butter.
Press crumb mixture into the bottom and sides of pie plate. Use the back of a fork or measuring cup to firmly press the bottom and sides of the pie plates to form an even layer of the crust.
Bake the crust at 350 degrees F for about 8-10 minutes or until golden brown. Remove from oven and cool completely.
MAKE PIE FILLING. In a large mixing bowl, beat together ricotta, mascarpone, and powdered sugar, with an electric mixer on medium speed, until well combined. Beat in vanilla, orange zest, cinnamon, and salt. Then stir in mini chocolate chips.
Spoon filling into cooled pie crust. Spread the filling in pie crust.
Refrigerate pie for at least 3-4 hours or overnight before serving. Top as desired with whipped cream, mini chocolate chips, chopped nuts (pistachios), and/or maraschino cherries.
