Cannoli Pie Recipe 45

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a deep-dish pie plate with nonstick cooking spray and set aside.
• Place flour, sugar, livieto, vanillina, and salt in the bowl of a food processor. Pulse a few times to combine. Drizzle in the butter and egg while pulsing. Pulse only until the mixture is crumbly.
• Sprinkle 1/2 of the crumb mixture into the prepared pie plate and spread around until it covers the bottom. Do not press down.
• Stir ricotta cheese, sugar, and chocolate chips together with a rubber scraper until combined. Spread filling evenly over the base crust. Sprinkle the remaining crumb mixture evenly on top of the ricotta layer, making sure that all of the ricotta layer is covered.
• Bake in the preheated oven for 25 minutes. Switch the oven to broil and continue to bake until the top is nicely browned, about 3 minutes more. Remove from the oven and cool completely. Refrigerate until ready to serve.

Steps:

• In a medium bowl, use a spoon to stir together the confectioners' sugar and ricotta cheese until well blended.
• Fold in the almonds, cherries, and.
• chocolate chips.
• Spoon into the graham cracker crust.
• Freeze for 3 hours to set.
• Remove from the freezer for 10 to 15 minutes before slicing and serving.
• Refreeze any leftovers.

Steps:

• In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
• Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
• Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
• To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Steps:

• Brush the pie crust lightly with the melted butter and place the crust into freezer while preparing the filling.
• Place all the other ingredients into a large bowl and mix well.
• Fill the pie crust with the ricotta filling.
• Cover lightly with plastic wrap and place in freezer.
• Chill for at least 8 hours.
• Before serving, remove from freezer for 15 to 20 minutes.
• I usually pour some hot fudge sauce on each plate and place a slice of pie in the middle of the sauce.

Steps:

• Combine the first 6 ingredients in a blender, cover and beat until smooth.
• Pour into the pie shell and bake in a pre heated 300 degree oven for 1 hour.
• Cool at room temperature, then Chill.
• Garnish when serving with Whipped cream and cherries.