Mini Cannoli Pies
For an easy no-bake dessert, try these Mini Cannoli Pies that are creamy and delicious and the perfect sizes for parties and entertaining!
Servings 12
Calories 1162kcal
Equipment
Ingredients
- 16 oz / 450g whole milk ricotta cheese
- 1¼ cup heavy cream double cream
- 1 cup powdered sugar icing sugar, divided
- ¾ cup mascarpone
- 1 tsp pure vanilla extract
- 1 cup mini chocolate chips plus extra to top with
- Zest of 1 large lemon
- 12 mini pie crusts
Instructions
- Drain ricotta in a strainer over a bowl in the refrigerator overnight. Discard the liquid that drains out.
- Using a handheld or stand mixer, place the cream and a half cup of powdered sugar into a bowl.
- Beat on medium speed until cream begins to firm up and look like whipped cream. Do not overmix.
- Transfer to another bowl and wash out the mixing bowl.
- Place the strained ricotta and the other half cup of powdered sugar into the cleaned mixing bowl.
- Beat for 1 minute on medium speed.
- Add the mascarpone and vanilla extract and beat on low until combined, about 30 seconds. Do not overmix.
- Add whipped cream and beat on low until combined, about 20 seconds.
- Fold in the chocolate chips and lemon zest with a rubber spatula or spoon.
- Divide the filling between the 12 mini pie crusts.
- Serve immediately or refrigerate until ready to serve.
- Sprinkle with chocolate chips before serving. Enjoy!
Nutrition
Serving: 1 | Calories: 1162kcal | Carbohydrates: 108g | Protein: 17g | Fat: 75g | Saturated Fat: 33g | Polyunsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 881mg | Fiber: 6g | Sugar: 25g