Cherry Cannoli Pie Recipes

CANNOLI PIE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9-inch pie plate with nonstick cooking spray.
• In a medium mixing bowl mix together waffle cone crumbs, sugar, and salt. Then mix in melted butter.
• Press crumb mixture into the bottom and sides of pie plate. Use the back of a fork or measuring cup to firmly press the bottom and sides of the pie plates to form an even layer of the crust.
• Bake the crust at 350 degrees F for about 8-10 minutes or until golden brown. Remove from oven and cool completely.
• In a large mixing bowl, beat together ricotta, mascarpone, and powdered sugar, with an electric mixer on medium speed, until well combined. Beat in vanilla, orange zest, cinnamon, and salt. Then stir in mini chocolate chips.
• Spoon filling into cooled pie crust. Spread the filling in pie crust.
• Refrigerate pie for at least 3-4 hours or overnight before serving. Top as desired with whipped cream, mini chocolate chips, chopped nuts (pistachios), and/or maraschino cherries.

CHERRY CANNOLI PIE

Steps:

• Spread 3 ounces melted chocolate in a 9-inch graham cracker crust; chill until set. Cook 12 ounces pitted cherries with 3 tablespoons sugar, 1 tablespoon butter and 1 teaspoon vanilla in a skillet over medium heat until tender, 5 minutes. Whisk 1 tablespoon cornstarch and 3 tablespoons water; stir into the cherries and cook until thickened, 3 minutes. Let cool, then pour into the crust. Puree 1 cup ricotta, 1/2 cup each pistachios, cream cheese and confectioners' sugar, 1 teaspoon vanilla and 1/4 teaspoon almond extract; spread over the cherries. Top with chopped pistachios and candied orange peel. Refrigerate until set, about 1 hour.

EASY CANNOLI CHEESECAKE PIE

Steps:

• Crust.
• Preheat oven to 350°F.
• Make crust by combining the graham crackers with the butter and 1 tbs sugar.
• Stir so that all is coated with butter, but keep it crumbly.
• Press the crumbs onto the bottom of an 8 inch pie dish.
• Bake for 5 minutes and set aside until you are ready to fill.
• Filling.
• Mix ricotta cheese, confectioner sugar, milk & pudding mix together with a blender until pudding like. Pour into pie crust and refrigerate for 4 hours.

CANNOLI PIE

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.

CANNOLI PIE

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.