Cooking and Serving: 70 minutes | 1 9-inch pie
Ingredients
1 recipe gluten free pie crust | 1 pound low-moisture whole milk ricotta cheese, (I really like Sorrento | 8 ounces mascarpone cheese, (can be replaced with cream cheese)
Description
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 70 minutes | Servings: 1 9-inch pie
Ingredients
1 recipe gluten free pie crust
1 pound low-moisture whole milk ricotta cheese, (I really like Sorrento
8 ounces mascarpone cheese, (can be replaced with cream cheese)
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
1 teaspoon pure vanilla extract
½ cup (100 g) granulated sugar
¼ teaspoon kosher salt
2 ounces miniature semi-sweet chocolate chips
Melted chocolate, for drizzling (optional)
Instructions
SUPER EASY GLUTEN FREE CANNOLI PIE
Prep Time: 20 minutes mins.
Cook Time: 50 minutes mins.
Chilling time: 1 hour hr.
slice of light yellow gluten free cannoli pie with pastry crust and chocolate.
drizzle on top on small white plate.
of light yellow gluten free cannoli pie with pastry crust and chocolate drizzle.
on top on small white plate.
This gluten free cannoli pie has all the taste of cannolis, from the creamy.
filling to the crisp shell, in a simple, no-fry pie.
FOR THE CRUST
1 recipe gluten free pie crust.
FOR THE CRUST
1 recipe gluten free pie crust.
Notes
* 1 pound low-moisture whole milk ricotta cheese, (I really like Sorrento
* 8 ounces mascarpone cheese, (can be replaced with cream cheese)
* 3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
* 1 teaspoon pure vanilla extract
* ½ cup (100 g) granulated sugar
* ¼ teaspoon kosher salt
* 2 ounces miniature semi-sweet chocolate chips
* Melted chocolate, for drizzling (optional)
* Preheat your oven to 375°F.
* Grease a 9-inch deep-dish pie plate or springform pan (or even a simple round
9-inch cake pan with high sides), and set it aside.
* Prepare and parbake the crust according to the recipe instructions (or
prepare the cookie crust according to the instructions in the ingredients
list). Allow the crust to cool briefly while you prepare the filling.
* In a food processor or blender, place the ricotta cheese, mascarpone cheese,
eggs, vanilla, sugar and salt, and pulse or blend until very smooth.
* Add the miniature chocolate chips, and mix throughout.
* Pour the filling into the prepared pie crust, and smooth into an even layer.
* Place the pie plate or pan in a larger, heat safe pan like a roasting pan.
Pull out the bottom rack of the preheated oven and place the pan on the rack.
* Pour lukewarm water into the roasting pan until reaches about 1/2-way up the
sides of the pie plate/pan. Push the rack carefully back into place, and
* Allow the pie to bake for about 50 minutes, or until the filling is mostly
set. The center of the filling should shake in a controlled (not loose) way
* Remove the pie from the water bath and return just the pie to the oven. Turn
off the oven and leave the oven door open about 2 inches.
* Allow the pie to sit in the oven for 10 minutes, then remove and allow to
cool to room temperature.
* Cover and place in the refrigerator to chill until firm (at least an hour,
and up to 3 days). Drizzle with melted chocolate before slicing and serving,
For an alternative crust.
In place of the pastry crust, make a cookie crust. In a large bowl, mix 1 1/2
cups (225 g) gluten free crunchy cookie crumbs and 6 tablespoons (84 g) unsalted
butter, melted until well-combined.
Press the mixture into the bottom and up the sides of a 9-inch springform pan or
greased deep-dish pie plate.
Place the pie plate in the freezer for about 5 minutes or until firm before
proceeding with the rest of the recipe.
Nutrition information is automatically calculated, so should only be used as an
Cannoli pie on pie dish and on table
pie on pie dish and on table