I’ve lived in Philadelphia, the home of the world’s best cannoli (and a lot of the world’s best food). As a result, I confess that I’m bit of a cannoli snob. Since the military has stationed us in too many places that make a cannoli snob cry, I’ve adapted this recipe for Cannoli Pie. It’s one of my favorite pie recipes and one I often serve in the spring, before we enter the fruit pie season. In celebration of spring and Easter, I’ve teamed up with 3 of my favorite bloggers to share ideas for a wonderful Easter meal or really a wonderful anytime meal.
Have you ever had a cannoli before? It’s an Italian dessert that comes in a pastry shell with a creamy filling. An amazing cannoli will make you stop and savor every bite. If you haven’t had a cannoli that makes the rest of the world fade away when you take a bite, don’t stop searching for that amazing cannoli. In the mean time you can make this cannoli pie that is a delicious substitute.
- Pie Crust (I simply use a refrigerated pie crust)
- 4 oz reduced-fat cream cheese
- 1/3 cup sugar
- 1/8 tsp ground cinnamon
- 15 oz ricotta cheese
- 3 egg whites
- 12 oz mini chocolate chips
- 1. Preheat oven to 400F. Line the pie shell with foil and fill with pie weights or dried beans. Bake for 20 minutes or until set, but not browned. Remove foil and weights. Bake 5-8 minutes longer at 350F until lightly browned. Remove and cool on wire rack.
- 2. Mix cream cheese, sugar and cinnamon until blended. Add ricotta cheese and egg whites; mix well (but don't over-mix). Add chocolate chips.
- 3. Pour cream cheese mixture into the pie shell and cover the pie crust edges with foil.
- 4. Bake pie 35-40 minutes until the edge is set but the center still jiggles. Cool on wire rack. Once cool, cover and refrigerate 4 hours or overnight.
- Serve with powdered sugar or berries.
(thanks Winnie, for asking) Cannoli are an Italian dessert. The filling is similar to the this pie filling, but is served in a pastry shell shaped into a tube. The word cannoli means “little tube.”
For more Easter meal ideas:
Easy Dinner Rolls from Cynthia at Feeding Big.
Honey Glazed Ham from Corinne at Wondermom Wannabe.
Bunny Button treats from Holly at The Coconut Head’s Survival Guide
More dessert recipes: