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Super Easy Gluten Free Cannoli Pie



INGREDIENTS

For the crust
  • 1 recipe Extra Flaky Gluten Free Sour Cream Pie Crust*

For the filling
  • 1 pound (16 ounces) low-moisture whole milk ricotta cheese (I really like Sorrento brand)
  • 8 ounces mascarpone cheese (can be replaced with cream cheese)
  • 3 eggs (150 g, weighed out of shell)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (100 g) granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 ounces miniature semi-sweet chocolate chips
  • Melted chocolate, for drizzling (optional)
  • *In place of the pastry crust, make a cookie crust. In a large bowl, mix 1 1/2 cups (225 g) gluten free crunchy cookie crumbs and 6 tablespoons (84 g) unsalted butter, melted until well-combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan or greased deep-dish pie plate. Place the pie plate in the freezer for about 5 minutes or until firm before proceeding with the rest of the recipe.

DIRECTIONS

  1. Preheat your oven to 375°F. Grease a 9-inch deep-dish pie plate or springform pan (or even a simple round 9-inch cake pan with high sides), and set it aside.
  2. Prepare and parbake the crust according to the recipe instructions (or prepare the cookie crust according to the instructions in the ingredients list). Allow the crust to cool briefly while you prepare the filling.
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