Indulge in a creamy and delightful Cannoli Pie that captures the essence of traditional cannoli in a delectable dessert.
Prep
30 minutesCook
12 minutesReady In
3 hours 42 minutesLevel
IntermediateRating
/rating_off.png "1 Star")
Loading...| 1 1/2 cups whole milk ricotta cheese | |
| 1/2 cup confectioners' sugar | |
| 1/4 teaspoon ground cinnamon | |
| 1/4 teaspoon ground nutmeg | |
| 1/4 teaspoon vanilla extract | |
| 1/3 cup mini chocolate chips | |
| 1/4 cup chopped pistachios | |
| 1 pre-made pie crust, baked and cooled | |
| 1 cup heavy cream | |
| 2 tablespoons granulated sugar |
| 1. | In a mixing bowl, combine ricotta cheese, confectioners' sugar, cinnamon, nutmeg, and vanilla extract. Mix until smooth. |
| 2. | Fold in the mini chocolate chips and chopped pistachios. |
| 3. | Pour the mixture into the pre-baked and cooled pie crust. Smooth the top with a spatula. |
| 4. | In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form. |
| 5. | Spread the whipped cream over the cannoli mixture in the pie crust. |
| 6. | Refrigerate the pie for at least 3 hours before serving. |
| 7. | Optional: garnish with additional chocolate chips and chopped pistachios before serving. |
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