You must be signed in to print this content
Cannoli Pie
Prep Time
40 minutes
Cook Time
10 minutes
Ingredients
- 16 store-bought almond biscotti (roughly 11 to 12 ounces)
- 1 stick (4 ounces) butter, melted
- ¼ cup sugar
- 4 ounces semisweet baking chocolate, chopped
- 3/4 cup heavy whipping cream
- 1 cup whole milk ricotta, excess liquid drained
- 8 ounces mascarpone cheese, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1/4 teaspoon salt
- ½ cup powdered sugar
- 1 teaspoon orange zest, from one large navel orange
- ½ cup mini chocolate chips
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1/8 teaspoon salt
- 1/4 cup pistachios, chopped fine
- Chocolate bar, for shaving, optional
For The Crust:
For The Filling
For The Topping:
Instructions
Prepare a 9-inch pie dish and preheat the oven to 350 degrees F.
- Grind the biscotti into fine crumbs in a food processor, then add the sugar and melted butter, pulsing until fully combined. Press the crumb mixture evenly up the sides of the 9-inch pie dish, starting from the edges and working toward the center. Use the flat bottom of a measuring cup to pack the crumbs down tightly. Bake for 10 minutes, or until fragrant and dry. Let the crust cool slightly at room temperature.
- Meanwhile, melt the semisweet chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring between each, until just melted. Brush the slightly cooled crust with the melted chocolate, and refrigerate to set.
- To make the filling, in a standing mixer with a whisk attachment, or using a hand-held mixer, whip the heavy cream on high speed until medium peaks form. Be careful not to overwhip; the cream should just barely hold its shape, but still slowly drip off the whisk when lifted out of the cream. If you used a standing mixer, transfer the whipped cream to a small separate bowl - no need to clean the mixer bowl.
- In the same mixer bowl, combine the ricotta, mascarpone, vanilla, cinnamon, salt, powdered sugar, and orange zest. Mix on high speed until fluffy and well combined, scraping the bottom of the bowl as needed. Gently fold in the whipped cream with a silicone spatula until no streaks remain. Fold in the mini chocolate chips until evenly distributed.
- Pour the filling into the cooled crust (make sure the brushed chocolate is set and solid before this step) and smooth the top with a spoon or offset spatula. Cover loosely with foil or an upside-down plate and refrigerate for at least 2 hours, and up to 2 days.
- For the topping, whip the heavy cream with powdered sugar and salt until stiff peaks form. Pile the whipped cream in the center of the pie, leaving a border to show the filling and crust. Decorate with chopped pistachios and optional chocolate shavings made by peeling the thin edges of a chocolate bar with a vegetable peeler (Pro-tip: the chocolate shavings turn out nicer if you slightly warm up the chocolate bar in your hand for a few seconds first.) Slice and serve.
0 comments