Cannoli Pie
Author: 
 
Ingredients
  • 8 inch springform pan
  • FOR THE CANNOLI CRUST
  • 7 large cannoli shells
  • ¾ stick of melted butter
  • 1½ tablespoons of sugar
  • ½ teaspoon cinnamon
  • FOR THE FILLING
  • 1½ lbs. of ricotta, drained well, not holding moisture
  • ¾ cup sugar
  • 5 large eggs
  • 1 tablespoon, vanilla
  • ¼ teaspoon, cinnamon
  • zest of ½ of an orange
  • ½ cup of diced candied orange peel, homemade or store bought
  • ¼ cup of semi sweet MINI chocolate chips, plus extra for garnish
  • handful of chopped pistachio's also for garnish
  • powdered sugar for sprinkling
  • NOTE: If you can't find candied orange peels use the zest of a whole orange.
Instructions
  1. Heat ovent to 350 degrees
  2. Butter the bottom and sides of your springform pan, then place pan on a rimmed sheet pan for ease of putting in and taking out of oven.
  3. FOR THE CRUST:
  4. Crush your cannoli shells in a food processor along with the cinnamon and sugar, then pour in the melted butter and process untill it all comes together, then press the crumb mixture into the buttered pan along the sides and bottom, making sure it's not loose but pressing it down firm with the bottom of a glass.
  5. FOR THE FILLING:
  6. In a large bowl add the drained ricotta, and sugar, beat until smooth.
  7. Add eggs one at a time beating well until all incorporated.
  8. Beat in the vanilla and cinnamon.
  9. Stir in the zest, candied orange peel and chocolate chips.
  10. Pour filling into prepared pan and bake until ricotta is set and toothpick comes out clean, mine took 90 minutes but ricotta varies so keep checking every 15 minutes after an hour if it's not done.
  11. Remove from oven and let it completely cool before you refrigerate it overnight, just keep it in the pan and tent with foil.
  12. NEXT DAY:
  13. Take a knife and carefully go around the rim of the pan, just making sure it's not sticking to the sides at all, then release the spring and place the pie on a platter.
  14. Decorate the top with mini chocolate chips, pistachio's and a sprinkling of powdered sugar.
  15. VARIATION:
  16. You can make this in a deep dish 10 inch pie plate instead of the springform pan, you might have some crumbs leftover. I would check it after 45 minutes to see if it's done, it will take less time than the springform pan which was much deeper.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2016/03/6845.html