Cannoli Crumb Pie Food

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CANNOLI PIE



Cannoli Pie image

Cannoli Pie, easy Italian inspired dessert with a homemade crust and cannoli cream like filling.

Provided by Lisa Huff

Categories     Dessert

Time 4h40m

Number Of Ingredients 13

1 1/2 cups waffle ice cream cone crumbs ((about 8-10 waffle cones) see note below for tips how to make crumbs if needed)
1 Tablespoon granulated sugar
1/8 teaspoon salt
6 Tablespoons unsalted butter (melted)
1 1/2 cups ricotta cheese
8 ounces mascarpone cheese
1 cup powdered sugar
1 1/2 teaspoon vanilla extract
1 teaspoon fresh orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mini chocolate chips
mini chocolate chips, whipped cream, maraschino cherries, and/or chopped nuts

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.

Nutrition Facts : Calories 575 kcal, Carbohydrate 58 g, Protein 10 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 78 mg, Sodium 188 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving

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

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 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

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     Italian Recipes

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

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