I know this may look like a cheesecake but actually it’s a little twist on my Sweet Ricotta Pie that I make every year for Easter. I normally make it in a deep dish ten inch pie plate with a pastry crust, but I thought I’d change it up a bit this year by making it in my springform pan, and instead of a pastry crust I used crushed cannoli shells for the crust, oh yes, it has all the flavors of a cannoli, so I call it a cannoli pie!

  The benefit of the springform pan is that you can release it and place it on a platter for a nice presentation, besides you want to be able to see that pretty cannoli shell crust all around it.

 You can get your cannoli shells directly from an Italian bakery or an Italian food store that has an in house bakery, sometimes they even sell the broken pieces, just ask. My store even directed me to the cookie isle where I was able to find the ones I ended up getting. ( Caputo’s for my local peeps)

The cannoli shells were a breeze to crush in the food processor, just drop in and give them a good whirl!

 Chopped candied orange rinds is another important ingredient, if you can make your own that’s wonderful, if not you can purchase them, they even sell them on line, I always keep a couple of containers in my pantry.

 You’ll treat the cannoli shell crust similar to a graham cracker crust, adding melted butter til it comes together and then pressing it along the bottom and up the sides of the pan.

I would advise you to make this the day before because after it comes out of the oven and cools down it has to be refrigerated, this way it will set really nice for you. I just kept mine in the pan, covered the top with tented foil and refrigerated it just like that, I had no problem un-molding it the next day and it’s much easier to make nice slices.

 Then it’s all about adorning it with mini chocolate chips, chopped pistachio and a dusting of powdered sugar, just like a cannoli!

 This would be a terrific dessert for Easter or any special occasion that’s coming up and it’s great that it can be made the day before.

 It’s creamy, crunchy and dreamy just like a cannoli, make it and see for yourself!

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5.0 from 4 reviews

Cannoli Pie

 

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Author: Marie

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.

3.4.3177