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Cannoli Pie

There’s nothing more to say but that. A cannoli in pie form for Christmas. And it’s so easy to make. I use Lidia’s recipe for the filling (I’ve shared this before) and use a frozen pie crust. Such a quick yet impressive dessert to bring to your holiday gathering! 

Cannoli Cream
inspired by Lidia Bastianich


For the filling
32 oz whole milk ricotta cheese
1 1/2 cup powdered sugar
Mini chocolate chips

For the crust 
1 frozen pie crust


For at least 8 hours or overnight, drain the ricotta cheese in a cheesecloth lined strainer over a bowl to remove excess water. 

While the ricotta strains, bake the pie crust at 350 for 10-15 minutes until browned. 

Once the cheese has been strained, mix the sugar and chocolate chips in. Fill the pie crust once cooled and smooth the top off. Chill in the refrigerator until ready to serve.