ITALIAN ALMOND CANNOLI PIE


A blender creates an extra smooth pie and mini chocolate chips give it an authentic cannoli touch.

 

 

 

Servings:8

TIME:
15 minutes to assemble
65 minutes to bake (combined times)
Total time: 80 minutes

INGREDIENTS:

  • 1 uncooked pie shell, homemade or store bought
  • 1/2 cup Half & Half
  • 2 eggs
  • 1-16 oz container whole milk ricotta cheese
  • 3/4 cup confectioners’ sugar
  • 1-7 oz box almond paste, grated
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup miniature chocolate chips
  • 1/4 cup sliced almonds

 

METHOD

  1. Preheat oven to 400°F.
  2. Pre-bake pie shell by lining uncooked shell with parchment or foil and filling bottom with pie weights, uncooked rice or dried beans*.
  3. Bake pie shell for 15 minutes. Remove from oven and place on a wire rack.
  4. Carefully remove filled lining and turn temperature down to 350°F.
  5. Meanwhile, add Half & Half, eggs, ricotta, sugar, Almond Paste, extract and salt to a blender. Blend on high until ingredients are smooth.
  6. Mix in chocolate chips and pour mixture into pie shell. Decorate outside edge of ricotta with a ring of almonds.
  7. Bake pie for 50 minutes or until set and place on wire rack (away from drafts) to cool.
  8. The middle can be slightly soft, it will continue to cook (firm up) out of the oven.
  9. When pie is at room temperature, refrigerate 3 hours before cutting.

 

TOOLS & EQUIPMENT:
Blender
9 inch pie plate (not deep dish)

 

*TEST KITCHEN TIP:
Dried rice or beans make inexpensive pie weights.

Cool completely and save in a plastic bag or container for future use.

For an extra decorative tip, mix 2 tablespoons mini chocolate chips to garnish of sliced almonds and sprinkle around edge of pie.

 

 

 

Source: Odense

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