Cannoli Pie Recipes

CANNOLI PIE

Cannoli Pie image

Everybody love Italian Canoli's, so here is a pie recipe to try. This is a light pie with lots of cannoli flavor.

Provided by Recipe Baroness

Categories Pie

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup confectioners' sugar
1 (15 ounce) container ricotta cheese
1/4 cup blanched slivered almond
1/4 cup chopped maraschino cherry
1/4 cup miniature semisweet chocolate chips
1 (9 inch) graham cracker crust

Steps:

In a medium bowl, use a spoon to stir together the confectioners' sugar and ricotta cheese until well blended.
Fold in the almonds, cherries, and.
chocolate chips.
Spoon into the graham cracker crust.
Freeze for 3 hours to set.
Remove from the freezer for 10 to 15 minutes before slicing and serving.
Refreeze any leftovers.

CANNOLI PIE

Cannoli Pie image

Got this recipe from my aunt several years ago. The cook time is actually the time to chill the pie.

Provided by mickie49

Categories Dessert

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs ricotta cheese (I use whole milk ricotta)
1/2 cup confectioners' sugar
1 cup Cool Whip Topping
1 teaspoon vanilla
1/3 teaspoon cinnamon
1/2 cup maraschino cherry, coarsely chopped
1/2 cup slivered almonds (toasted)
1/2 cup semisweet chocolate, grated
2 teaspoons orange zest
1 chocolate cookie pie crust, ready-made
1 tablespoon butter, melted

Steps:

Brush the pie crust lightly with the melted butter and place the crust into freezer while preparing the filling.
Place all the other ingredients into a large bowl and mix well.
Fill the pie crust with the ricotta filling.
Cover lightly with plastic wrap and place in freezer.
Chill for at least 8 hours.
Before serving, remove from freezer for 15 to 20 minutes.
I usually pour some hot fudge sauce on each plate and place a slice of pie in the middle of the sauce.

Nutrition Facts : Calories 515.2, Fat 38.2, SaturatedFat 18.6, Cholesterol 82.7, Sodium 301, Carbohydrate 30.6, Fiber 2.7, Sugar 14.3, Protein 17.1

CANNOLI CRUMB PIE

Cannoli Crumb Pie image

When my husband's cousin, Nino, was visiting us from Chioggia, Italy, he made us this delicious pie called "Torta Sbriciolata Ricotta e Chioccolato", which translates to crumbly cake with ricotta and chocolate. Now, that's a mouthful ... so I call my version "Cannoli Crumb Pie". It's so quick and easy to make. My family loves it!

Provided by Kim's Cooking Now

Categories World Cuisine Recipes European Italian

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

cooking spray
2 cups all-purpose flour
½ cup white sugar
1 packet Lievito Pane Degli Angeli (such as Paneangeli®)
1 packet vanillina (such as Paneangeli®)
⅛ teaspoon salt
½ cup unsalted butter, melted
1 large egg, beaten
1 (15 ounce) container whole-milk ricotta cheese
½ cup white sugar
½ cup mini semisweet chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a deep-dish pie plate with nonstick cooking spray and set aside.
Place flour, sugar, livieto, vanillina, and salt in the bowl of a food processor. Pulse a few times to combine. Drizzle in the butter and egg while pulsing. Pulse only until the mixture is crumbly.
Sprinkle 1/2 of the crumb mixture into the prepared pie plate and spread around until it covers the bottom. Do not press down.
Stir ricotta cheese, sugar, and chocolate chips together with a rubber scraper until combined. Spread filling evenly over the base crust. Sprinkle the remaining crumb mixture evenly on top of the ricotta layer, making sure that all of the ricotta layer is covered.
Bake in the preheated oven for 25 minutes. Switch the oven to broil and continue to bake until the top is nicely browned, about 3 minutes more. Remove from the oven and cool completely. Refrigerate until ready to serve.

Nutrition Facts : Calories 465.7 calories, Carbohydrate 57.3 g, Cholesterol 80.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 93.1 mg, Sugar 31.2 g

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