Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cannoli Pie

on March 4, 2014

I love Cannoli filling, So I thought what about making it into a pie. Now I have a sure fire recipe for pie crust that use vegetable shortening as well as butter which insures a tender crust. For this recipe I added a little sugar to the dough for some sweetness. I’ll post my recipe for pie dough soon. You could of course also buy ready pie crust too it would work just as well, but either way ,you want to blind bake the crust first. Now for the filling, traditionally you would find some lemon orange zest is in the mixture for extra flavor which is delicious. I however love vanilla bean in mine. I adore that vanilla flavor throughout the pie. Also with a Cannoli you might find crushed pistachios or chocolate chips, so I decided to incorporate those ingredients in my pie too. The ricotta cheese, I previously left in the frig overnight in a sieve lined with cheesecloth, to release any extra water from the ricotta. Bring the ricotta to room and in an electric mixer I add 2 1/2 cups of confectioner sugar and a seeded vanilla bean. Mix until that is totally combined and fluffy. In another bowl I mix 1 cup of heavy whipping cream until almost to stiff peak stage. I fold the whipped cream gently into the ricotta mixture gradually. Once that is done I refrigerate the filling until it has set and is nice and cold. Finally I fill the baked pie shell. I decorate the top with some pistachios, slivered almonds, and chocolate chips. Try this pie it is so good.Image it

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