Since this is our first recipe, I thought I would share something really special with you. Today, we’re going to make Aunt Sophia’s Cannoli Pie. That’s right, you heard me correctly. I said cannoli pie. So, if you like the delicious flavor of cannoli cream, then listen up because you will absolutely love this pie. It’s been one of my favorites since I was a child and you’ll soon see why. My Aunt Sophia used to make it for me every time we visited and when I was younger, she always wanted me to help her. Of course, I was still a kid and had no interest in being cooped up in the kitchen when I could have been playing. My, how times have changed. As the years went by and I started getting interested in baking, I would occasionally ask for the recipe and you know what? You know what? She wouldn’t give it to me. Can you believe that? Now she would always have sly little smile on her face when she told me no and that it was a secret she wasn’t willing to part with just yet. Personally, I think it was payback for all the times she asked me to help her bake and I refused. Though, I never asked her, so who knows? Anyway, to make a long story short, she eventually gave me the recipe a couple years ago and it’s just too good to keep to myself. Aunt Sophia’s Cannoli Pie will become your new favorite go-to dessert for any occasion; it’s quick, easy, and, above all else, delicious. And don’t worry, I got Aunt Sophia’s permission to share this with you. Enjoy.
Ingredients:
1- 9-inch deep dish pie crust
½ teaspoon cinnamon
1 tablespoon melted butter
1 tablespoon Marsala wine
3 extra large eggs
15 ounces whole milk ricotta
1 teaspoon pure vanilla extract
1- 14 ounce can of sweetened condensed milk
¾ cup mini semisweet chocolate chips
2 teaspoons flour
Whipped Topping:
1 cup whipping cream
1 tablespoon of powdered sugar
½ teaspoon vanilla extract
Preheat the oven to 350 degrees. While it is heating up, prepare the pie crust using own recipe. Or if you’re like me on most days and don’t have the time, just use a store-bought pie crust, but make sure it is for a deep-dish pie. When the crust is ready, spray a 9-inch round by 2-inch deep glass baking dish with cooking oil, add the crust and set aside.
Crack the eggs into a large mixing bowl, then add the ricotta and 1 teaspoon vanilla and whisk them together until evenly combined. Blend the sweetened condensed milk into the egg mixture. Place the mini chocolate chips into a bag with 2 teaspoons of flour and shake until the chips are all coated with flour. Pour the chips into the pie filling and stir until everything is blended together.
Combine the butter with Marsala wine and heat until butter is melted. Stir in ½ teaspoon of cinnamon, and then brush the butter/wine mixture. When the crust is fully coated in the mixture, pour the filling into the crust. Place the pie on the middle rack of the oven and bake for 55 to 60 minutes or until the middle is set. Let cool completely before refrigerating the pie until you are to serve.
To make the whipped cream topping, use an electric mixer to whip together 1 cup whipping cream, ½ teaspoon vanilla extract, and 1 tablespoon powdered sugar until soft peaks form. Keep cold until ready to serve. Top the pie with whipped cream, some sliced strawberries and chocolate chips sprinkled on top.
And there you have it, Aunt Sophia’s Cannoli Pie. Cut yourself a slice and enjoy.
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