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Holy Cannoli Pie!

I love pie.

connoli pie

I don’t particularly love making pie because I’m absolutely terrible(and terrified) at making pie crust. B

ut this after all is not your old-fashioned pie.

It’s more like a giant cannoli!

And the crust is super simple! And extremely yummy! Totally tastes like cannoli shell and well that’s kinda the point…

The filling is super creamy, not overly sweet but with the chocolate chips hidden inside it gives it the extra sweetness it needs so it’s rich and creamy, yet light…

And the best part is that it’s really easy to make.

If I successfully made it with my horrible dough making skills, so can you! 🙂

By the way today is my wonderful husbands birthday 🙂 Happy Birthday my love!

Now, go eat some pie 🙂

Stars: 4

Level: Moderate

Comments: Delicious! Loved the crust, the filling was tasty and then top it with some powder sugar just yum!

Negatives: I will add a little more sugar next time because I like my sweets well sweet! So I think another 1/4 cup sugar will be perfect!

Will I make this again? Probably.

Holy Cannoli Pie

Serves: 6-8

For the crust:

  • 2 cups sifted AP flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup cold butter
  • 1 large egg
  • 1-3 tbsp skim milk

Directions: In a food processor, combine the flour, sugar, salt and cinnamon and pulse to combine. Add the cold butter and pulse until the butter resembles pea-sized crumbles. Add the egg and 1 tbsp milk and pulse until a large ball is formed. If your dough doesn’t come together add 1 to 2 more tbsp of milk. Place the dough in between 2 sheets of waxed paper and roll out to fit your pie plate. Spray your pie plate with cooking spray and gently transfer the dough to the pie plate. refrigerate the dough while making the filling.

Preheat oven to 350F.

For the filling:

  • 2 1/4 cup skim ricotta
  • 1 large egg
  • 1/4 cup sugar
  • 2 tsp Baileys (or Amaretto if you have it!)
  • 1/2 cup dark chocolate chips

Directions: In a food processor, pulse the ricotta, egg, sugar and Baileys until just combined. Fold in the chocolate chips.

Transfer the filling to the refrigerated pie crust and bake in a preheated oven for 25-35mins or until the crust has slightly browned and the filling has puffed up a bit.

Store in the refrigerator until ready to serve.

Serve with powdered sugar and melted chocolate drizzle.

Adapted from: TheSeaSideBaker

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Comments

  1. This looks great!!! I love this tart too!

  2. Wow! Nice!

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