I absolutely love a Cannoli, then I thought, how great would it be to fill a pie with Cannoli cream. My Cannoli Cream Pie is all about the filling.

For my Homemade Pie Crust recipe, click on the link at the bottom of this post. I explain the process for both Partial Blind Baking and Full Blind Baking.

Traditionally you may find a little orange or lemon zest in the filling, I’m going to be using a vanilla bean for this recipe. I absolutely adore the flavor that vanilla adds to cannoli cream.

Prep Time: 15 minutes:
Inactive Prep Time: 24 hours
Total Time: 1 day 15 minutes
Yields: 8 slices
Equipment: large mixing bowl, sieve, cheesecloth, Stand mixer fitted with the paddle and whisk attachments, rubber spatula

Ingredients:
1 fully baked pie crust shell (click the link below for my Homemade Pie Crust)
2 (15-ounce) containers of ricotta cheese that have been drained of any excess water
1 vanilla bean, seeded
1 pinch of Kosher salt
1 tablespoon of pure vanilla extract
2 1/2 cups confectioners sugar (powdered sugar)
1 cup heavy whipping cream
1/4 cup of semi-sweet chocolate chips, plus extra for garnish
1/4 cup combined of slivered almonds and pistachios

Directions:
Blind Baking: Sometimes called pre-baking, is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as pudding or cream pies in which case the crust must be fully baked.

For my Homemade Pie Crust recipe, click on the link at the bottom of this post. I explain the process for both Partial Blind Baking and Full Blind Baking.

Note: You need to bake the pie crust in advance. Before filling, the crust must be completely cool.

Note: You want to make sure to use a large enough piece of cheesecloth so the mixture can be wrapped completely.

The night before, add both containers of ricotta cheese into a mesh sieve lined with cheesecloth. Cover the ricotta completely with the cheesecloth. Set a plate on the top, then a heavy object on top of the plate to act as a weight.

The next day, remove the ricotta mixture from the frig, bring it to room temperature. Using a Stand mixer, fitted with the paddle attachment, add the ricotta cheese, Kosher salt, pure vanilla extract, seeded vanilla bean, and confectioners sugar. Mix on low speed until totally combined and fluffy. Remove the bowl and gently fold the semi-sweet chocolate chips into the ricotta mixture. Transfer this mixture to a large mixing bowl.

Using the same bowl, that’s been cleaned and dried thoroughly,  add the heavy cream. to the Stand mixer fitted with the whisk attachment. Start out on low-speed, before turning up to medium, beat until the cream until almost the stiff peak stage. Turn the mixer off. Using a rubber spatula, fold the whipped cream gently into the ricotta mixture. Place the filling back into the refrigerator for at least 1 hour.

Fill the fully baked pie crust with the Cannoli filling. Top with a few more of the chocolate chips. Finally sprinkling on the pistachios/slivered almonds. There you have it my Cannoli Cream Pie.

https://lindalouhamel.com/2014/09/04/conquering-the-crust/