Cannoli Pie

Y2, Week Twelve: Eat Eat Pie

It’s late, I’m tired, I had a very busy weekend, and I can’t think of anything witty to say. This pie has cheese and chocolate — two of my favorite things, and, odds are, two of your’s as well. Mangia!

CANNOLI PIE

Chocolate Shortbread Crust

1 1/4 cups flour
1/2 cup powdered sugar
4 tbsp unsweetened cocoa powder
1/2 tsp salt
10 tbsp cold unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1 tsp cocoa liqueur or vanilla

Preheat oven to 350°F.

Pulse together flour, sugar, salt, cocoa and butter in a food processor (or a pastry blender) until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add yolks and liqueur/vanilla and pulse just until incorporated and mixture begins to clump.

Press mixture into a ball and divide into 6 portions. Pat out balls with floured fingertips onto bottom and up and over (slightly) the sides of a greased and floured pie pan, in an even 1/4-inch layer. Bringing the dough up and over the sides of the pan will help keep the crust from being pulled down the sides as it shrinks during baking. (If mixture sticks to your fingers, spread a sheet of plastic wrap over it and pat through plastic wrap.) Prick bottom of shell all over with a fork, then chill until firm, at least 30 minutes.

Line crust with parchment paper and fill with pie weights. Bake in middle of oven until sides are set, about 20 minutes. Carefully remove foil and weights and bake crust about 10 minutes more, placing foil or a crust protector on the edge to keep it from overcooking. Cool crust completely in pan on a rack. Crust can be made a day ahead.

Cannoli Filling

3/4 cup heavy cream
2/3 cups powdered sugar
1 tsp rum
12 oz whole milk (sheep or cow’s) ricotta cheese, drained 1 hour to overnight (in the fridge) in a cheesecloth-lined sieve
Grated zest of 1/2 an orange
1/3 cup mini chocolate chips

1/3 cup finely chopped pistachio nuts
1/3 mini chocolate chips

In a medium bowl, beat the cream, 1/3 cup sugar, and rum until stiff peaks form (frosting consistency). In another medium bowl (or stand mixer bowl) combine the ricotta, remaining 1/3 cup sugar, and orange zest. Using an electric beater or stand mixer beat for 1 minute. Gently fold in 1/3 cup chocolate chips. Mix about 1/4 of the whipped cream into the cheese mixture, then gently fold in the rest. Spoon into pie shell.

Mix together nuts and chocolate chips and decorate the top of the pie. Chill for 3 hours or overnight and serve.