Cannoli Filling Pie
Fold in ricotta mini chocolate chips pistachios and vanilla. Let set in refrigerator until firm about 3 hours or up to overnight.
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Reduce speed and mix in ricotta confectioners.
Cannoli filling pie. The ricotta is mixed with sugar and flavored with vanilla and some form of citrus. Add in heavy cream and beat on high until it thickens and stiff peaks form. This No-Bake Cannoli Pie comes together super quick and is flavored with all the notes of the classic Italian dessert minus all of the hard work of actually making it.
The Cannoli filling is made with ricotta an ingredient often used in desserts especially in the South of Italy. Using an electric mixer beat cream cheese until smooth and creamy. The filling has mascarpone.
Top with cannoli shells. Sweet enough to satisfy but not too much to overwhelm the experience the magical 3-cheese blend is the core of Luigis Original Cannoli Pie. A flakey crust made of cannoli shell filled to the brim with Master Baker John Dimarcos cannoli cream this Kosher pie is unmatched in taste and texture.
Smooth filling into cooled pie crust.
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