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cannoli/ricotta pie

(2 ratings)
Recipe by
Janet Ryder
Sherman, NY

This recipe for cannoli/ricotta pie is an original Italian recipe. It was shared by a dear friend's Grandmother who didn't speak much English. It is a wonderful dessert for special gatherings and holidays. I did include the cannoli shell recipe; however, it requires special equipment and is time consuming. Please be careful deep frying! For those of you who are brave bakers and attempt the cannoli shells, kudos! They make this an authentic Italian dessert and are well worth the effort. For those of you who use the pre-baked pie shell--it is just as delicious and sure to wow your family and friends! Enjoy!

(2 ratings)

Ingredients For cannoli/ricotta pie

  • 2 lb
    ricotta cheese
  • 1/2 pt
    heavy cream, whipped
  • 2 1/2 c
    powdered sugar (sifted)
  • 1/2 c
    chopped walnuts
  • 1/2 c
    sweet chocolate (corsely grated--also grate/shave some for garnish and set aside)
  • 1 can
    crushed pineapple (squeezed to remove juice)
  • 1 jar
    maraschino cherries (small jar-cut in halves)
  • 1 1/2 tsp

How To Make cannoli/ricotta pie

  • 1
    In large bowl: break up ricotta and beat in powdered sugar & cinnamon
  • 2
    Gently fold in whipped cream Next fold in following order: Nuts cherries pineapple (dried pineapple can be used too) chocolate (set aside some grated chocolate for garnish)
  • 3
    Gently spoon into a 9" baked pie crust & garnish with grated chocolate OR: fill cannoli shells with the mixture Cannoli Shells: (for the brave bakers) 1 pound flour (sifted) 1/4 pound crisco 1/8 pound sugar 1/4 cup water enough red wine as it takes to make dough roll smoothly. Mix and roll out like a pie crust Now is the tricky part: you will need to buy a wooden dowel the diameter of a broom handle--cut it into 6 inch lengths. Cut the dough in squares to cover the dowels--lightly pinching dough to keep secure around the dowels. Deep fry until golden brown. Fill with mixture and dip ends in shaved chocolate

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