Mini Cannoli Pies
I had been in the mood to make a dessert with cannoli cream, and then I saw these mini pie crusts while I was grocery shopping and so these Mini Cannoli Pies were born! Bite-sized flaky pie crusts lined with chocolate, filled with chocolate chip cannoli cream, and topped with more chocolate chips and nuts - what is not to love? These were a huge hit with my family and super easy to make. Give them a try for your next party…or just because!
Make the Mini Pie Crusts
Prepare the mini pie crusts by following the directions on the packaging. I used the Pillsbury brand and was able to get 4 more crusts than advertised by combining the dough scraps, dividing into 4 equal portions, and rolling out into thin circles.
Once baked, allow the pie crusts to cool completely before continuing on to the next step.
Line the Crusts with Chocolate
Next, you will line the baked crusts with melted chocolate. This adds a extra pop of chocolate flavor and prevents the pie crusts from getting soggy.
Melt 1/4 cup of chocolate chips (you can use the same mini chocolate chips you use in the cannoli cream) over a double boiler or in the microwave on 50% power. Evenly spread the melted chocolate on the inside of the pie crusts. This doesn’t need to be pretty since it will get covered up. Refrigerate for 10-15 minutes so the chocolate sets.
Make the Cannoli Cream Filling
Follow these steps to make the simple cannoli cream filling:
In a large bowl using a stand or handheld mixer fitted with the paddle attachment, mix together 1 and 1/2 cups ricotta and 1 cup mascarpone cheese on medium speed until combined and fluffy.
Add 1 cup powdered sugar, 1 tsp vanilla extract, and 1 Tbsp orange zest and mix on low-to-medium speed until fully combined.
Fold in 1/2 cup of mini chocolate chips.
Cover and refrigerate until ready to use.
Fill the Pies
Once the chocolate has set, remove the crusts and cannoli filling from the refrigerator. Spoon or pipe the cannoli filling into the pie crusts.
If desired, add some toppings like mini chocolate chips or crushed nuts (I used pistachios!).
Store in an airtight container in the refrigerator for up to 5 days.
Mini Cannoli Pies
Mini pie crusts filled with cannoli cream, chocolate chips, and your favorite toppings.
Ingredients
- 1 package Pillsbury mini pie crusts (or similar product)
- 1 and 1/2 cups whole milk ricotta cheese
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp orange zest
- 3/4 cup mini chocolate chips, divided
- Optional toppings: mini chocolate chips, crushed nuts, etc.
Instructions
- Bake the mini pie crusts according to the directions on the package. I used the Pillsbury brand mini pie crusts and was able to 4 extra crusts than advertised by combining the scraps of dough, separating into 4 equal pieces, and rolling or pressing into a thin circle. Allow the baked crusts to cool completely.
- Meanwhile, make the cannoli cream filling. In a large bowl using a stand or handheld mixer fitted with the paddle attachment, mix together the ricotta and mascarpone cheeses on medium speed until combined and fluffy.
- Add the powdered sugar, vanilla, and orange zest and mix on low-to-medium speed until fully combined.
- Fold in 1/2 cup of the mini chocolate chips. Cover and refrigerate until ready to use.
- Once the pie crusts have cooled, you will coat the insides with chocolate. Melt the remaining 1/4 cup mini chocolate chips over a double boiler or in the microwave on 50% power. Spread an even layer of the melted chocolate on the inside of each mini pie crust. Refrigerate for 10-15 minutes to allow the chocolate to set.
- Once the chocolate has set, remove the crusts and cannoli filling from the refrigerator. Spoon or pipe the cannoli filling into the pie crusts.
- Optional: top the mini pies with more mini chocolate chips and/or crushed nuts (I used pistachios).
- Store in an airtight container in the refrigerator for up to 5 days.
