Cannoli Pies with Chocolate & Pistachios
Dessert

Cannoli Pies

with Chocolate & Pistachios

35 MIN
$18.99 6 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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

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

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Cannoli Pies

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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