Cannoli Pie Recipes
CANNOLI PIE
Cannoli Pie, easy Italian inspired dessert with a homemade crust and cannoli cream like filling.
Provided by Lisa Huff
Categories Dessert
Time 4h40m
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 575 kcal, Carbohydrate 58 g, Protein 10 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 78 mg, Sodium 188 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
CANNOLI PIE BITES
Make and share this Cannoli Pie Bites recipe from Food.com.
Provided by Food.com
Categories Pie
Time 1h
Yield 18-20 pie bites
Number Of Ingredients 11
Steps:
- Equipment:.
- Mini muffin tin.
- Rolling pin.
- Cooling rack and baking sheet.
- Pastry bag and large star tip.
- Directions:.
- Preheat oven to 400 degrees F. In a large bowl, stir to combine the ricotta, mascarpone, vanilla extract and powdered sugar until smooth. Transfer to a piping bag fitted with a large star tip and refrigerate until ready to use.
- On a lightly floured surface, roll thawed pie dough into a thin round. Use a 2 1/2 -inch round cutter to cut out circles. Press rounds into the bottom and up the sides of an ungreased mini muffin tin. Spray the pie dough lightly with cooking spray and bake until golden and crisp, about 12-15 minutes. Let cool completely.
- In a small bowl, microwave to melt 1 cup mini chocolate chips with vegetable oil, stirring to combine well. Working one at a time, dip the cooled pie shells into the chocolate, coating the top rim and letting excess drip off. Transfer to a wire rack fitted over a sheet tray and sprinkle edges with pistachios or sprinkles. Leave a few with plain chocolate. Let chocolate dry, about 15-20 minutes.
- Fill shells with cannoli filling, piping into a star shape, and top with pistachios, sprinkles and mini chocolate chips.
CANNOLI CRUMB PIE
When my husband's cousin, Nino, was visiting us from Chioggia, Italy, he made us this delicious pie called "Torta Sbriciolata Ricotta e Chioccolato", which translates to crumbly cake with ricotta and chocolate. Now, that's a mouthful ... so I call my version "Cannoli Crumb Pie". It's so quick and easy to make. My family loves it!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a deep-dish pie plate with nonstick cooking spray and set aside.
- Place flour, sugar, livieto, vanillina, and salt in the bowl of a food processor. Pulse a few times to combine. Drizzle in the butter and egg while pulsing. Pulse only until the mixture is crumbly.
- Sprinkle 1/2 of the crumb mixture into the prepared pie plate and spread around until it covers the bottom. Do not press down.
- Stir ricotta cheese, sugar, and chocolate chips together with a rubber scraper until combined. Spread filling evenly over the base crust. Sprinkle the remaining crumb mixture evenly on top of the ricotta layer, making sure that all of the ricotta layer is covered.
- Bake in the preheated oven for 25 minutes. Switch the oven to broil and continue to bake until the top is nicely browned, about 3 minutes more. Remove from the oven and cool completely. Refrigerate until ready to serve.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 57.3 g, Cholesterol 80.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 93.1 mg, Sugar 31.2 g
CANNOLI PIE
A light pie with lots of cannoli flavor. A big success at holiday parties. More or less cherries, almonds or chips maybe used according to taste.
Provided by LESA CARUSO
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl, use a spoon to stir together the confectioners' sugar and ricotta cheese until well blended. Fold in the almonds, cherries, and chocolate chips. Spoon into the graham cracker crust. Freeze for 3 hours to set. Remove from the freezer for 10 to 15 minutes before slicing and serving. Refreeze any leftovers.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 44.4 g, Cholesterol 16.5 mg, Fat 15.6 g, Fiber 1.3 g, Protein 8.6 g, SaturatedFat 5.3 g, Sodium 239.2 mg, Sugar 30.1 g
CANNOLI PIE
Everybody love Italian Canoli's, so here is a pie recipe to try. This is a light pie with lots of cannoli flavor.
Provided by Recipe Baroness
Categories Pie
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, use a spoon to stir together the confectioners' sugar and ricotta cheese until well blended.
- Fold in the almonds, cherries, and.
- chocolate chips.
- Spoon into the graham cracker crust.
- Freeze for 3 hours to set.
- Remove from the freezer for 10 to 15 minutes before slicing and serving.
- Refreeze any leftovers.
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- Strain ricotta by wrapping in paper towels in a bowl for 30-40 minutes, changing paper towels every ten minutes.
- Combine crumbs, cinnamon cocoa powder, and sugar in a bowl. Add melted butter and mix well until everything is well saturated with butter and holds together when pressed.
- Press crumb mixture into bottom and sides of tart pan, being sure to press into the grooves. Place pan in freezer to chill crust while you make filling.
- In a large bowl, beat softened cream cheese until smooth. Add ricotta and mix until smooth and creamy. Mix in powdered sugar.
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- Line a fine mesh strainer with a square of cheesecloth or a coffee filter. Place the lined strainer over a bowl. Add the ricotta into the strainer, cover with a plate and transfer to the fridge. Let the ricotta drain for at least 8 hours and up to 24. Draining all the excess whey ensures your filling is nice and firm and doesn’t get soupy. When you’re ready to use the drained ricotta, measure out 2 cups (19 ounces). Depending on your ricotta, you’ll either have exactly the right amount or a little extra. Reserve any excess for another use.
- When ready to bake the cookie crust the next day, preheat the oven to 350°F with a rack set in the center.
- In a small pot over medium heat, add the butter. Cook until the butter sizzles and the milk solids separate and sink to the bottom. Lower the heat and continue to cook until the milk solids turn nut brown. It should smell toasted and nutty. Remove from the heat, and add salt, cinnamon and vanilla and mix well. Reserve in a warm spot in your kitchen so it stays liquid.
- Next, combine cookies and hazelnuts (or hazelnut meal) in the bowl of a food processor and pulse until finely ground, about 2 minutes. Add the warm brown butter and pulse for 15 to 20 seconds until fully combined. Scrape down the sides of the food processor and add the egg whites. Pulse for additional 15 to 20 seconds or until it looks like wet beach sand. Test by taking a handful, squeezing it in your fist, and seeing if it holds its shape. If it’s too dry and crumbly, add 1 tablespoon of water and process briefly before checking.
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- Follow directions for my Easy All Butter Pie Crust, except add 1/4 teaspoon of cinnamon to the flour mixture. See link to that recipe in the notes below. Place chilled crust into a pie dish and flute the edges as directed in the pie crust recipe. Cover and chill in refrigerator while you make the filling. (I use a glass pie dish that's 9" x 1 1/2")
- In a large bowl, whisk eggs, ricotta and vanilla until thoroughly combined. Add sweetened condensed milk and continue whisking until fully combined. Carefully pour filling into prepared crust.
- In a medium bowl with an electric mixer, beat cream until it starts to thicken. Sprinkle the Tablespoon of confectioner's sugar over the mixture and continue beating until you have soft peaks. Add additional sugar to taste, as desired.
CANNOLI PIE | TASTEMADE
From tastemade.com
- In a medium bowl, combine mascarpone, ricotta, powdered sugar, cinnamon and chocolate chips. Mix until smooth. Fold in the whipped cream and set aside.
- On a large work surface, lay out 3 sheets of phyllo dough horizontally. Make sure the edges of each sheet overlap by about 1 inch. Brush sheets with butter and lay 3 more on top. Repeat this until you have 4 layers; you will use 12 sheets total.
- Spoon filling vertically along the edge about one inch in. Roll dough up longways like a snake. Roll dough into a spiral shape and place in a greased springform pan.
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- In a bowl, add in the graham crackers, sugar, and butter. Stir until the butter has coated all of the graham cracker crumbs.
- Make sure your ricotta is completely drained. Do this by placing it in a fine-mesh strainer that's sitting on top of a bowl to catch the water. Cover with a piece of plastic wrap and place in the fridge overnight.
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- In a separate bowl, combine the sweetener, coconut flour, and sea salt. Add in the wet mixture and mix until combined.
- Press the dough into a greased pie plate, use a fork to poke holes in the bottom of the crust, then bake for 10 minutes, or until golden brown.
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- In a large saucepan, combine the granulated sugar, brown sugar, and cornstarch together. Whisk until blended, breaking down any clumps of sugar. Turn on the heat to medium. Add in the corn syrup, butter, salt, and eggs and whisk constantly and vigorously to incorporate the eggs to prevent scrambling them. Whisk constantly for about 5-8 minutes or until the mixture starts to boil. Remove from the heat and stir in the pecans and vanilla extract.
- Cool the mixture to room temperature completely, then refrigerate to chill for 2 hours or until thickened.
- Spoon some of the filling into a large disposable piping bag without an icing tip. Cut the tip of the bag off high enough so that the hole is big enough to accommodate pecans passing through. Pipe the pecan pie filling into one side of the cannoli, pushing the filling into the cannoli to fill it. Fill in any gaps on the other side of the cannoli, if needed. Place the cannoli on a plate or rimmed baking sheet and repeat with remaining cannoli.
- Refrigerate the cannoli for about 30 minutes -1 hour or until firm and set. Drizzle with melted candy melts, if using and desired, and let chill for about 10 minutes before serving. Store cannoli in the fridge immediately before serving.
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- Place ricotta, mascarpone, pumpkin, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined.
- Mix in vanilla, orange zest, pumpkin pie spice, and salt until well combined. Stir in mini chocolate chips.
- Using a pastry bag or sealable bag with corner cut, fill cannoli shells with pumpkin filling. Depending on size of cannoli shells you'll need roughly 3-4 Tablespoons of filling for large shells and about half that for smaller shells.
- In a small bowl mix together the 1/4 cup powdered sugar and 1 teaspoon pumpkin pie spice. Dust over tops of each cannoli. Sprinkle ends with mini chocolate chips and/or chopped nuts as desired.
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