Cannoli Pie

heather’s ’ cannoli pie

FOR THE CRUST

12 waffle cones, finely crushed 1 tablespoon granulated sugar 1/8 teaspoon salt 1 stick of butter, melted

1 1/2 cups ricotta cheese drained 8 ounces mascarpone cheese 1 cup powdered sugar 2 teaspoons vanilla extract 1 teaspoon fresh orange zest 1 teaspoon ground cinnamon 1/8 teaspoon salt 1 cup mini chocolate chips

FOR THE FILLING

KITCHEN

heather niccoli

STEPS

Preheat oven to 350 degrees. Generously spray a 9-inch pie plate with nonstick cooking spray. Spray one more little spray for respect. Pulverize your waffle cones into a fine dust using a food processor. Add in melted butter, sugar, salt and a dash of cinnamon. Press crumb mixture into the bottom and sides of pie plate. Bake for 4 minutes maximum and LET COOL COMPLETELY. Don’t skip this step. Your Italian grandmothers are already mad you’re not making legit cannoli so please appease them and do this step right and that goes for straining your ricotta as well. Ain’t nobody like runny cannoli. In a separate bowl, combine together ricotta, mascarpone and powdered sugar until well combined. Beat in vanilla, orange zest, cinnamon, and salt. Mix in the mini chocolate chips. Taste test as much as your heart desires. I SAID DESIRES. After your crust is cooled, spoon it into the pie dish and refrigerate overnight- or at least a few hours. Top with crushed pistachios, more mini chips or orange zest. Bizzle bam, you have just made the best pie you’ve ever had. Prepare to be adored!