Monday, June 29, 2009

Cannoli Pie

I told you that I was going to tie on my apron and make a Cannoli Pie. I did! Don't freak out about the lard. It makes the best flakiest pie crust ever! Scroll down and look on the right side for the Food tag. Click on it, scroll down and you'll find my pie crust recipe.

After you bake the crust and it has had a chance to cool, assemble your ingredients.

Beat 1 1/4 cups whipping cream until stiff peaks form. In a separate bowl, beat 2 cups ricotta, 3/4 cup powdered sugar, and 1 teaspoon almond extract. Fold in whipped cream, 1 cup sliced toasted almonds, and a generous 1/2 cup mini semisweet chocolate chips.

Spoon into your cooled baked pie shell. Refrigerate. To serve, slice and serve on dessert plates.

You can top this with sweetened whipped cream...
Beat 1 1/2 cups whipping cream until soft peaks form. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla. Mix well. Spoon or pipe a generous serving on top of your pie slice. Dust with powdered sugar.

That being said. I don't top with the whipped cream. A light dusting of powdered sugar is decadent enough.

What do YOU do with your leftover pie pastry dough? I blob it all together and reroll it into something resembling a rectangle. Spread it good with some softened butter - the real stuff please! I mean, if we're gonna die from it, why die from hydrogenated fake stuff?! Then I sprinkle with cinnamon sugar. Roll it up lengthwise like a jelly roll and slice into 1" slices. Bake at about 450 degrees for 8 minutes or so. Yummy!

I probably tell you how to do this every time I bake a pie. ;o)

1 comment:

Kar said...

You sure have been busy with all those aprons and that yummy looking pie! I can feel the pounds coming on just looking at it. Thanks for sharing! I'll have to give it a try. The aprons look wonderful!