Recipe by LESA CARUSO
"A light pie with lots of cannoli flavor. A big success at holiday parties. More or less cherries, almonds or chips maybe used according to taste."
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1 (15 ounce) container
blanched slivered almonds
chopped maraschino cherries
miniature semisweet chocolate chips
1 (9 inch)
graham cracker crust
I love cannoli, so this was a must try for me. After reading the reviews I decided that I wanted to make it work and not be so runny, so I added 4 egg whites to the mix. I also eliminated the almonds (didn't have any) and topped the pie w/ pine nuts. Placed the mixture in a pie crust and baked it @ 350 degrees for about 40-45 mins. until it tested done. I allowed it to cool to room temp. and cut a slice. It held together perfectly and was very good, very rich, but very good. I would make this again. Thanks for posting :)
It was okay. The recipe needs some tweaking. I always make a recipe following the cooks directions first, so I get a feel for the recipe. Just a few small changes will make this recipe a winner in my book!
My son had a project due in school and needed something from his heritage. We decided on the cannoli pie. IT WAS AWESOME!!! I did use the recommendation of other people and i beat the sugar and the ricotta cheese together with a mixer. It did take the lumps out and made for a creamier filling. I did add a bit more sugar though. Not much. I also loaded it with choc chips. We loved it and my son said all his classmates loved it as. Now i'm going to make it for us at home.
Absolutely delicious! A few modifications - used whole milk ricotta; used hand mixer to make it smoother; no maraschino cherries or almonds; added extra choc chips; used a choc graham cracker crust & drizzled melted chips over top with fresh whipped cream as garnish. Unbelievable!! Absolutely making this again!!
Traditional cannolis are filled with a pastry cream and this is the wrong texture and flavor. The addition a high volume of chips and cherries and almonds created a pie with a lot of "stuff" in it and the filling tasted even more bland because of it. Freezing it made it hard as a rock but mere refrigeration made it runny. All in all, not something I will make again.
As is this recipe needs some improvement. The taste was good, it didn't really taste like a cannoli but I still really liked the taste. The ricotta needs to be whipped to give the filling a smooth texture, otherwise it tastes grainy. Also the amount of filling this recipe makes doesn't fill a pie crust very well. I would suggest either doubling the filling or piping whipped cream on top. Otherwise you have a pie that looks half filled. I also found that thawing it for 15 minutes was not enough. I had to let it thaw for at least 30.
I absolutely love canolis. I'm not sure why the recipe calls for freezing. I preferred it cold but not frozen. I'm going to stick with canolis.
This recipe was so simple to make and was a big hit after Christmas dinner. We will definately make this one again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 140
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This pie is rich and creamy, and so easy to make.