Let's Dish With Linda Lou

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

Cannoli Cream Pie

Cannoli Pie

I absolutely love a Cannoli and 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.

Vanilla Extract And Ricotta Cheese

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Heavy Cream


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Homemade Pie Crust (4)


Homemade Pie Crust (1)

Homemade Pie Crust (2)

Homemade Pie Crust (1)






Cannoli Pie



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 with paddle and whisk attachments, rubber spatula

1 fully baked pie crust shell, (homemade is best)
2 15-ounce containers of ricotta cheese that have been drained of any excess water
1 vanilla bean, seeded
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

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. The crust must be completely cooled before filling.

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 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, 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.

In the same bowl attachment, that’s been cleaned and dried thoroughly,  add the heavy cream. to the stand mixer fitted with the whisk. 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.

Homemade Pie Crust


Strawberry Tarts With French Pastry Cream

Strawberry Tart With French Pastry Cream

These Strawberry Tarts With French Pastry Cream are easy to make yet elegant enough to WOW your guests.


Fresh Mint Leaves


Vanilla Beans

Pastry Cream (2)

Pastry Cream (3)

Pastry Cream (6)


Pastry Cream (5)

Pastry Cream (1)

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Tip: Reserve your vanilla bean pod(s) to add to your granulated sugar. You’ll have vanilla-flavored sugar for coffee, desserts, or any recipe that calls for sugar.

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Strawberry Tart With French Pastry Cream




Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Total Cook Time: 45 minutes
Yields: 6 individual tarts
Equipment: 6 individual (4 1/2-inch) tart pans with removable bottoms, 2 rimmed baking sheet pans, stand mixer with the whisk attachment, pastry brush

Note: If making your own pie crust, the time of this recipe will vary (tip: make the pie crust the day before)

1-quart whole milk
1 vanilla bean, seeded, reserve vanilla pod
1/2 teaspoon pure vanilla extract
1 tablespoon butter, unsalted
1 tablespoon heavy cream
6 large egg yolks, room temperature
6 tablespoons cornstarch
3/4 cup granulated sugar
1 box store-bought pie crust
24 to 26 strawberries, hauled and halved lengthwise
1/4 cup apricot jelly
1 tablespoon water
fresh mint sprig for garnish

Directions For Pie Crust:
Preheat oven to 375-degrees F.
Roll out the dough and fit into the tart pans with removable sides. Do not stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered foil, butter side down, and fill them with dried beans. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes, or until lightly golden brown. Set aside to cool completely.

Directions For Pastry Cream:
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed for 3 to 4 minutes, or until very thick. Reduce to low speed, add the cornstarch. In a saucepan, on medium-low heat add milk vanilla seeds and pod.  Bring the milk up to the *scalding point.

With the mixer still on low speed, slowly pour the hot milk into the egg mixture. Pour this mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon. Do this until the mixture thickens, 5 to 7 minutes. Don’t worry when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes. The custard will come together and become very thick, pudding-like. Off the heat, add the pure vanilla extract, butter, and heavy cream, whisk to combine. Pour the custard through a sieve into a bowl to ensure there the custard is completely smooth. Place plastic wrap directly on the custard and refrigerate until cold.

Fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Garnish with a small sprig of fresh mint.

In a small saucepan over low heat, melt the apricot jelly with 1 tablespoon of water until smooth and glaze-like. and brush the top of the tarts.

*Scalded milk: Scalded milk is milk heated right before the boiling point. Bubbles appear around the outer edge of the liquid and stay there continuously.

Click the link below for my recipe on homemade pie crust.

Homemade Pie Crust

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