About
Mini Cannoli Pies Recipe
Want an easy, no-bake treat to serve with afternoon tea? I’ve got you covered with these mini cannoli pies. While baking cannoli shells can be time-consuming, not to mention needing special tools, these pies are just as delicious and much easier to make.
This recipe makes 12 mini pies, plenty to share. And they’re a great addition to an afternoon tea party. Serve them up with a nice black tea and enjoy!
-
Brittney S. favorited Mini Cannoli Pies
04 Mar 03:42
-
Robin M. added Mini Cannoli Pies to dessert
28 Feb 17:34
-
RareJewel favorited Mini Cannoli Pies
28 Dec 16:18
-
Crafterella featured Mini Cannoli Pies
10 Dec 23:00
-
Kaiulani W. favorited Mini Cannoli Pies
09 Dec 23:25
-
Samantha M. published her project Mini Cannoli Pies
06 Dec 09:00
-
Step 1
Drain ricotta in a strainer over a bowl in the refrigerator overnight. Discard the liquid that drains out.
-
Step 2
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, combine heavy cream and 1/2 cup of the powdered sugar. Beat on medium until cream begins to firm up and look like whipped cream. Don’t overmix. Place whipped cream in another bowl and wash out the mixing bowl.
-
Step 3
Add ricotta and remaining powdered sugar to the mixing bowl. Beat for 1 minute on medium. Add mascarpone and vanilla extract and beat on low until combined, about 30 seconds. Do not overmix.
-
Step 4
Add whipped cream and beat on low until combined, about 20 seconds. Fold in chocolate chips and lemon zest with a rubber spatula or spoon.
-
Step 5Spoon into mini pie crusts. Serve immediately or refrigerate until ready to serve.
Makes 12 servings
