Like cannolis? You can enjoy the same creamy ricotta filling and chocolate chips—baked into a pie. Enjoy this recipe, courtesy Eagle Brand condensed milk. If you want to add the crunch of a cannoli shell, add pieces of sugar cones to the pie filling.
1 nine-inch unbaked pie shell at room temperature (we prefer a chocolate shell or a graham cracker shell to a plain pastry shell)
Cinnamon sugar (blend 2 tablespoons cinnamon with 2 tablespoons sugar)
1 container (15 ounces) ricotta cheese
1 can (14 ounces) Eagle Brand Sweetened Condensed Milk
1/3 cup powdered (confectioners’) sugar
1/4 teaspoon pure vanilla extract
1-1/2 cups semisweet chocolate chips
Cannoli pie: a baked variation of the popular filled cannoli shell. Photo courtesy Eagle Brand.
Optional: 2 sugar cones, broken into half-inch to one-inch pieces
Optional: whipped cream for garnish
Optional: extra chocolate chips to garnish whipped cream
1. Preheat oven to 350°F. Brush pie shell very lightly with water; generously sprinkle with cinnamon sugar.
2. Blend ricotta cheese, sweetened condensed milk, powdered sugar and vanilla in a medium bowl. Stir in chocolate chips. Pour into pie crust.
3. Bake 45 to 50 minutes or until [plain pastry] crust is golden brown. Filling will appear slightly soft.
4. Cool completely on wire rack. Chill at least 2 hours before serving. Garnish with whipped cream.
A Sicilian pastry, cannoli is actually the plural form of the word. The singular is cannolo (cannolu in Sicilian dialect), meaning “little tube.” The crunchy, fried pastry dough tube (sometimes dipped in chocolate) is filled with a sweetened ricotta cream (sometimes mascarpone), which can be mixed with vanilla, chocolate chips, chopped pistachio nuts, candied citron, marsala, rosewater and other flavorings. The open ends of the tube can be decorated with mini chips, shaved chocolate or chopped pistachio nuts. Cannoli range in size from finger-sized “cannulicchi” (mini-cannoli) to five-inch-long tubes.
Peruse our Pastry Glossary: a beautifully illustrated description of the different pie and pastry types.