Cannoli Pies with Chocolate & Pistachios
Dessert

Cannoli Pies

with Chocolate & Pistachios

35 MIN
$18.99 6 Servings
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From the Test Kitchen

Inspired by the classic Italian dessert, we're filling flaky pie shells with cannoli cream made from ricotta, mascarpone, a hint of lemon, and more, then topping them off with orange marmalade, melted chocolate, and chopped pistachios after baking.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    390 Cals (est.)
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fresh
ingredients
Cannoli Pies with Chocolate & Pistachios
Title
  • 2 Pie Crusts
  • 1 Pasture-Raised Egg
  • 1 cup Part-Skim Ricotta Cheese
  • ½ cup Classic Pastry Cream
  • 1 Lemon
  • ¼ cup Mascarpone Cheese
  • 2 Tbsps Orange Marmalade
  • 1 Tbsp Sugar
  • 2 oz Semi-Sweet Chocolate Chips
  • 2 Tbsps Roasted Pistachios
step-by-step
instructions
1 Make the filling

Place an oven rack in the center of the oven; preheat to 350°F. Wash and dry the lemon. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. To the bowl of lemon juice, add the lemon zest, pastry cream, ricotta, mascarpone, egg, sugar, and a pinch of salt. Whisk to thoroughly combine.

2 Bake the pies

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts. Bake 24 to 26 minutes, or until the filling is mostly set and cooked through (it should jiggle minimally). Remove from the oven and let cool completely (for quicker cooling, place in the refrigerator).

3 Finish & serve your dish

Meanwhile, roughly chop the pistachios. When ready to serve, place the chocolate chips, 1 tablespoon of water, and a pinch of salt in a microwave-safe bowl. Working in 30 second increments, microwave on high, stirring in between, until melted and smooth. Divide the orange marmalade between the cooled pies; spread into an even layer. Drizzle with the melted chocolate and garnish with the chopped pistachios. Enjoy!

Tips from Home Chefs

1 Make the filling

Place an oven rack in the center of the oven; preheat to 350°F. Wash and dry the lemon. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. To the bowl of lemon juice, add the lemon zest, pastry cream, ricotta, mascarpone, egg, sugar, and a pinch of salt. Whisk to thoroughly combine.

2 Bake the pies

Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts. Bake 24 to 26 minutes, or until the filling is mostly set and cooked through (it should jiggle minimally). Remove from the oven and let cool completely (for quicker cooling, place in the refrigerator).

3 Finish & serve your dish

Meanwhile, roughly chop the pistachios. When ready to serve, place the chocolate chips, 1 tablespoon of water, and a pinch of salt in a microwave-safe bowl. Working in 30 second increments, microwave on high, stirring in between, until melted and smooth. Divide the orange marmalade between the cooled pies; spread into an even layer. Drizzle with the melted chocolate and garnish with the chopped pistachios. Enjoy!

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