Best Cannoli Pie Recipes

CANNOLI PIE

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.

CANNOLI CRUMB PIE

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.

CANNOLI PIE

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.

CANNOLI PIE BITES

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.

CHOCOLATE CHIP CANNOLI PIE

Steps:

• Heat oven to 350 degrees F.
• Brush pie shell very lightly with water; generously sprinkle with cinnamon sugar.
• Stir ricotta cheese, sweetened condensed milk, confectioners' sugar and vanilla in medium bowl until blended.
• Stir in chocolate chips.
• Pour into pie crust.
• Bake 45-50 minutes or until crust is golden brown.
• Filling will appear slightly soft.
• Cool completely on wire rack.
• Chill at least 2 hours before serving.
• Garnish with whipped topping, if desired.

CANNOLI CHOCOLATE CHIP PIE

Steps:

• 1. Heat oven to 350^. Brush you unbaked pie shell very lightly with water; generously sprinkle with cinnamon/sugar.
• 2. Stir the ricotta cheese, condensed milk, powdered sugar and vanilla in a medium bowl until blended. Stir in chocolate chips. Pour into pie shell. Bake for 45-50 minutes or until crust is golden brown. Filling will appear slightly soft. Cool completely on wire rack. Chill at least 3 hours before serving. Garnish with whipped topping, if desired.

EASY CANNOLI CHEESECAKE PIE

Steps:

• Crust.
• Preheat oven to 350°F.
• Make crust by combining the graham crackers with the butter and 1 tbs sugar.
• Stir so that all is coated with butter, but keep it crumbly.
• Press the crumbs onto the bottom of an 8 inch pie dish.
• Bake for 5 minutes and set aside until you are ready to fill.
• Filling.
• Mix ricotta cheese, confectioner sugar, milk & pudding mix together with a blender until pudding like. Pour into pie crust and refrigerate for 4 hours.

BAKED CANNOLI PIE

Steps:

• Combine the first 6 ingredients in a blender, cover and beat until smooth.
• Pour into the pie shell and bake in a pre heated 300 degree oven for 1 hour.
• Cool at room temperature, then Chill.
• Garnish when serving with Whipped cream and cherries.

PUMPKIN PIE CANNOLI

Steps:

• In a small bowl, combine the flour, sugar and salt. Stir in the egg yolk, wine and canola oil. Turn onto a floured surface; knead until smooth. Divide dough into 12 portions; roll each into a 4-in. circle (dough will be very thin). Curl around a metal cannoli tube to shape. Moisten edges with egg white; press to seal. , In an electric skillet or deep fryer, heat oil to 375°. Fry cannoli shells, a few at a time, until golden brown on all sides. Drain on paper towels. , For filling, in a small bowl, combine the ricotta, pumpkin, pudding mix, milk and pie spice. Stir in chocolate chips., Spoon or pipe filling into shells. Dip each side in hazelnuts. Sprinkle with confectioners' sugar if desired. Serve immediately.

CANNOLI PIE BITES RECIPE - FOOD.COM

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.

CHOCOLATE CHIP CANNOLI PIE

Steps:

• Preheat oven to 350 degrees F.
• HowToSection Make the crust: Array
• HowToSection Make the filling: Array
• HowToSection Make whipped cream: Array
• HowToSection To serve: Array

CANNOLI PIE

Steps:

• Brush the pie crust lightly with the melted butter and place the crust into freezer while preparing the filling.
• Place all the other ingredients into a large bowl and mix well.
• Fill the pie crust with the ricotta filling.
• Cover lightly with plastic wrap and place in freezer.
• Chill for at least 8 hours.
• Before serving, remove from freezer for 15 to 20 minutes.
• I usually pour some hot fudge sauce on each plate and place a slice of pie in the middle of the sauce.

CHERRY CANNOLI PIE

Steps:

• Spread 3 ounces melted chocolate in a 9-inch graham cracker crust; chill until set. Cook 12 ounces pitted cherries with 3 tablespoons sugar, 1 tablespoon butter and 1 teaspoon vanilla in a skillet over medium heat until tender, 5 minutes. Whisk 1 tablespoon cornstarch and 3 tablespoons water; stir into the cherries and cook until thickened, 3 minutes. Let cool, then pour into the crust. Puree 1 cup ricotta, 1/2 cup each pistachios, cream cheese and confectioners' sugar, 1 teaspoon vanilla and 1/4 teaspoon almond extract; spread over the cherries. Top with chopped pistachios and candied orange peel. Refrigerate until set, about 1 hour.

CANNOLI PIE RECIPE - (4/5)

Steps:

• Preheat oven to 350° and spray a pie dish with nonstick cooking spray. Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl, then add melted butter, sugar, and a pinch of salt and mix until combined. Press graham cracker mixture firmly into prepared pie dish. Bake until crust is lightly golden, 8 to 10 minutes. Let cool to room temperature. Make the pie: In a large bowl, beat cream cheese with confectioners' sugar until smooth. Fold in ricotta, mini chocolate chips, pistachios, and vanilla. Smooth filling into cooled pie crust. Let set in refrigerator until firm, about 3 hours or up to overnight. Top with cannoli shells and more chocolate chips.

LEMON MERINGUE PIE CANNOLI RECIPE - (4.7/5)

Steps:

• Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray. Unroll pie dough and cut four 4 1/2 inch circles from each crust. Make an egg wash by whisking the egg and water together. Wrap one pie dough circle around each cannoli form sealing the edges with egg wash. Set on a parchment paper lined baking sheet and freeze for 10 minutes. Remove and bake for 10-12 minutes until lightly golden brown. Allow to cool for 10 minutes then carefully remove them from the cannoli forms. Let them cool completely. Stir together lemon curd and marshmallow fluff. Stir in the whipped topping. Pour into a disposable pastry or zip top bag. Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells. If desired, sprinkle lemon zest onto pie filling at ends of cannoli.

CANNOLI PIE

Steps:

• What To Do: In a large bowl, stir ricotta cheese and confectioners' sugar until smooth and well combined. Stir in cherries, almonds, and chocolate chips. Spoon into pie crust, cover, and freeze for at least 3 hours. Remove pie from freezer and allow to sit for at least 10 to 15 minutes before cutting. Cover and store any leftovers in the freezer.

CANNOLI PIE

Steps:

• 1. In a large mixing bowl, whisk eggs. Add ricotta and mix. Add powdered sugar and cinnamon oil. Mix again for 2-3 minutes. Fold in candied fruit and chocolate. Place in refrigerator and chill for 30 minutes.
• 2. On a work surface, add flour and salt. Cut in chilled Crisco. Mix by hand and let crumble. Add water as needed. Mix until smooth and shape into a ball then wrap dough in cellophane and chill 1 hour.
• 3. Preheat oven to 425 degrees. Remove dough from refrigerator and dust board with flour. Unwrap dough and roll into a circle. Roll dough onto rolling pin and place over a pie pan. Unroll and fit into pie pan. Trim edges or thumb fold. Prick crust with a fork several times. Bake crust on middle rack in oven for 10 minutes. Remove and cool.
• 4. Add cannoli filling to prebaked pie shell. Return to a 350 oven and bake 45 to 50 minutes. Remove from oven and cool. Chill two hours before serving.