Italian Cannoli Cream Pie
Ingredients
For the crust:
– 1 1⁄2 cups graham cracker crumbs
– 6 tablespoons of melted unsalted butter
– 2 tablespoons of granulated sugar
For the filling with cannoli cream:
– 1 1⁄2 cups of whole milk ricotta cheese
– 1 cup of mascarpone cheese
– 1 cup of powdered sugar, sifted
– 1 teaspoon of vanilla extract
– 1⁄2 teaspoon of almond extract
– Zeste d’1 orange
– 1⁄2 cup mini chocolate chips
For the Topping:
– 1 cup of heavy whipped cream
– 2 tablespoons of powdered sugar
– 1⁄2 teaspoon vanilla extract
– Optional: mini chocolate chips, orange zest or maraschino cherries for garnish
Instructions
Step 1: Make the crust
1. Preheat the oven to 350 ° F (175 ° C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter and granulated sugar.
3. Press the mixture firmly in the bottom and up the sides of a 9-inch pie pan to form an even crust.
4. Bake for 8 to 10 minutes then set aside to cool completely.
Step 2: prepare cannoli filling
1. In a large bowl, whisk the ricotta and mascarpone together until smooth and creamy.
2. Add powdered sugar, vanilla extract, almond extract and a zest of orange and mix until blended.
3. Folding in Mini Chocolate Chip Cookies.
4. Cover and refrigerate the filling for at least 30 minutes to allow it to firm.
Step 3: whip the dressing
1. Using an electric blender, whip together heavy cream, powdered sugar and vanilla extract until stiff peaks form
Step 4: Assemble the pie
1. Spread the chilled cannoli cream evenly in the chilled crust.
2. Whipped cream top, smoothing for an even layer.
Step 5: Add toppings
1. Sprinkle mini chocolate chips, zest of ora