Best 10 Cannoli Pie Recipes

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Welcome to the ultimate guide to creating a delicious and authentic cannoli pie! This delectable dessert is a perfect blend of crispy pastry, creamy filling, and a sprinkle of sweetness. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will take you through every step to ensure your cannoli pie turns out perfectly. So get ready to embark on a culinary journey and indulge in the flavors of this classic Italian treat. Let's dive in and explore the best recipes for a cannoli pie that will tantalize your taste buds!

Let's cook with our recipes!

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

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

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

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

A light pie with lots of cannoli flavor. A big success at holiday parties. More or less cherries, almonds or chips maybe used according to taste.

Provided by LESA CARUSO

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 8

Number Of Ingredients 6

1 cup confectioners' sugar
1 (15 ounce) container ricotta cheese
¼ cup blanched slivered almonds
¼ cup chopped maraschino cherries
¼ 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.

Nutrition Facts : Calories 343.3 calories, Carbohydrate 44.4 g, Cholesterol 16.5 mg, Fat 15.6 g, Fiber 1.3 g, Protein 8.6 g, SaturatedFat 5.3 g, Sodium 239.2 mg, Sugar 30.1 g

CANNOLI PIE BITES



Cannoli Pie Bites image

Make and share this Cannoli Pie Bites recipe from Food.com.

Provided by Food.com

Categories     Pie

Time 1h

Yield 18-20 pie bites

Number Of Ingredients 11

8 ounces whole milk ricotta cheese
8 ounces mascarpone cheese
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
all-purpose flour, for dusting work surface
1 (15 ounce) package frozen rolled double-crust pie dough, one roll thawed
nonstick cooking spray
1 1/2 cups semisweet mini chocolate chips, divided
2 teaspoons vegetable oil
1/2 cup pistachios, chopped fine
1/2 cup rainbow nonpareil candy sprinkles

Steps:

  • Equipment:.
  • Mini muffin tin.
  • Rolling pin.
  • Cooling rack and baking sheet.
  • Pastry bag and large star tip.
  • Directions:.
  • Preheat oven to 400 degrees F. In a large bowl, stir to combine the ricotta, mascarpone, vanilla extract and powdered sugar until smooth. Transfer to a piping bag fitted with a large star tip and refrigerate until ready to use.
  • On a lightly floured surface, roll thawed pie dough into a thin round. Use a 2 1/2 -inch round cutter to cut out circles. Press rounds into the bottom and up the sides of an ungreased mini muffin tin. Spray the pie dough lightly with cooking spray and bake until golden and crisp, about 12-15 minutes. Let cool completely.
  • In a small bowl, microwave to melt 1 cup mini chocolate chips with vegetable oil, stirring to combine well. Working one at a time, dip the cooled pie shells into the chocolate, coating the top rim and letting excess drip off. Transfer to a wire rack fitted over a sheet tray and sprinkle edges with pistachios or sprinkles. Leave a few with plain chocolate. Let chocolate dry, about 15-20 minutes.
  • Fill shells with cannoli filling, piping into a star shape, and top with pistachios, sprinkles and mini chocolate chips.

CHOCOLATE CHIP CANNOLI PIE



Chocolate Chip Cannoli Pie image

If you like cannolis, you should love this delicious pie. I got this recipe from our local newspaper and it makes a great dessert for the holidays.

Provided by CookingONTheSide

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (9 inch) unbaked pie shells
1 -2 teaspoon water
1 tablespoon cinnamon sugar
1 (15 ounce) container ricotta cheese
1 (14 ounce) sweetened condensed milk
1/3 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 1/2 cups milk chocolate chips or 1 1/2 cups miniature semisweet chocolate chips
1/2 cup whipped topping, for garnish

Steps:

  • Heat oven to 350 degrees F.
  • Brush pie shell very lightly with water; generously sprinkle with cinnamon sugar.
  • Stir ricotta cheese, sweetened condensed milk, confectioners' sugar and vanilla in medium bowl until blended.
  • Stir in chocolate chips.
  • Pour into pie crust.
  • Bake 45-50 minutes or until crust is golden brown.
  • Filling will appear slightly soft.
  • Cool completely on wire rack.
  • Chill at least 2 hours before serving.
  • Garnish with whipped topping, if desired.

CANNOLI CHOCOLATE CHIP PIE



Cannoli Chocolate Chip Pie image

Here is a quick and easy Italian flavor pie that you and your family will love ... One of the easiest Italian type recipes ever!

Provided by Pat Duran

Categories     Chocolate

Time 1h10m

Number Of Ingredients 11

CRUST:
1 9-inch unbaked pie crust
water
cinnamon /sugar
FILLING:
15 oz container ricotta cheese
14 oz can sweetened condensed milk
1/3 c powdered sugar
1/4 tsp vanilla extract
1 1/2 c milk chocolate chips or mini semi-sweet chocolate chips
garnish: whipped topping

Steps:

  • 1. Heat oven to 350^. Brush you unbaked pie shell very lightly with water; generously sprinkle with cinnamon/sugar.
  • 2. Stir the ricotta cheese, condensed milk, powdered sugar and vanilla in a medium bowl until blended. Stir in chocolate chips. Pour into pie shell. Bake for 45-50 minutes or until crust is golden brown. Filling will appear slightly soft. Cool completely on wire rack. Chill at least 3 hours before serving. Garnish with whipped topping, if desired.

BAKED CANNOLI PIE



Baked Cannoli Pie image

This is so easy to fix, it came from another recipe site because I needed a cannoli pie that would be easy to tranport in a warm weather. Whipped cream (like Redi Whip)brings a lot to this pie

Provided by The Thorn of Hudson

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

15 ounces part-skim ricotta cheese
1/2 cup Creme de Cacao
2 eggs
2 tablespoons sugar
3 tablespoons miniature chocolate chips
1/8 teaspoon salt
1 chocolate graham wafer pie crust

Steps:

  • Combine the first 6 ingredients in a blender, cover and beat until smooth.
  • Pour into the pie shell and bake in a pre heated 300 degree oven for 1 hour.
  • Cool at room temperature, then Chill.
  • Garnish when serving with Whipped cream and cherries.

Nutrition Facts : Calories 243.1, Fat 10.1, SaturatedFat 4.5, Cholesterol 70.3, Sodium 197.5, Carbohydrate 22.4, Fiber 0.4, Sugar 16, Protein 8.7

CANNOLI PIE RECIPE - (4/5)



Cannoli Pie Recipe - (4/5) image

Provided by sassy47

Number Of Ingredients 15

FOR THE CRUST
Cooking spray, for pie dish
10 graham crackers, crushed
6 tbsp. butter, melted
1/3 c. granulated sugar
Pinch kosher salt
FOR THE FILLING
1 (8-oz.) package of cream cheese, softened
3/4 c. powdered sugar
1 1/2 c. ricotta
3/4 c. mini chocolate chips, plus more for serving
1/2 c. chopped pistachios
1 tsp. pure vanilla extract
4 oz. Cool Whip, for topping
Crumbled cannoli shells, for topping

Steps:

  • Preheat oven to 350° and spray a pie dish with nonstick cooking spray. Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl, then add melted butter, sugar, and a pinch of salt and mix until combined. Press graham cracker mixture firmly into prepared pie dish. Bake until crust is lightly golden, 8 to 10 minutes. Let cool to room temperature. Make the pie: In a large bowl, beat cream cheese with confectioners' sugar until smooth. Fold in ricotta, mini chocolate chips, pistachios, and vanilla. Smooth filling into cooled pie crust. Let set in refrigerator until firm, about 3 hours or up to overnight. Top with cannoli shells and more chocolate chips.

CANNOLI PIE



CANNOLI PIE image

Yield 8

Number Of Ingredients 6

1 (15-ounce) container ricotta cheese
1 cup confectioners' sugar
1/4 cup chopped maraschino cherries
1/4 cup blanched chopped almonds
1/4 cup mini chocolate chips
1 (9-inch) chocolate graham

Steps:

  • What To Do: In a large bowl, stir ricotta cheese and confectioners' sugar until smooth and well combined. Stir in cherries, almonds, and chocolate chips. Spoon into pie crust, cover, and freeze for at least 3 hours. Remove pie from freezer and allow to sit for at least 10 to 15 minutes before cutting. Cover and store any leftovers in the freezer.

LEMON MERINGUE PIE CANNOLI RECIPE - (4.7/5)



Lemon Meringue Pie Cannoli Recipe - (4.7/5) image

Provided by á-4084

Number Of Ingredients 7

1 box Pillsbury™ Refrigerated Pie Crust, thawed
1 egg
1 teaspoon water
3/4 cup lemon curd
1/2 cup marshmallow fluff
1 cup frozen whipped topping, thawed
Optional, 1 teaspoon lemon zest

Steps:

  • Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray. Unroll pie dough and cut four 4 1/2 inch circles from each crust. Make an egg wash by whisking the egg and water together. Wrap one pie dough circle around each cannoli form sealing the edges with egg wash. Set on a parchment paper lined baking sheet and freeze for 10 minutes. Remove and bake for 10-12 minutes until lightly golden brown. Allow to cool for 10 minutes then carefully remove them from the cannoli forms. Let them cool completely. Stir together lemon curd and marshmallow fluff. Stir in the whipped topping. Pour into a disposable pastry or zip top bag. Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells. If desired, sprinkle lemon zest onto pie filling at ends of cannoli.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your cannoli pie.
  • Don't overmix the dough. Overmixing will make the dough tough.
  • Chill the dough before rolling it out. This will make it easier to work with.
  • Be careful not to overfill the cannoli shells. If you do, they will burst open when you fry them.
  • Fry the cannoli shells until they are golden brown. This will give them a crispy texture.
  • Let the cannoli shells cool completely before filling them. This will help to prevent the filling from seeping out.
  • Use a variety of fillings. Cannoli can be filled with anything from ricotta cheese to chocolate mousse.
  • Garnish the cannoli with powdered sugar, chocolate chips, or chopped nuts. This will give them a festive look.

Conclusion:

Cannoli pie is a delicious and versatile dessert that can be enjoyed by people of all ages. With a little planning and effort, you can make a cannoli pie that will impress your friends and family. So what are you waiting for? Get baking!

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