From the kitchen of the Royal Patissier of Chimeron
2016 Winner: Areni's Cannoli Pie
Shortbread Crust
- 1 2/3 cups all purpose flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup butter, chilled and cut into chunks
- 1 large egg
2. Add in cold butter chunks and pulse until the flour mixture looks sandy and the butter has been broken down into very small pieces.
3. Add the egg and pulse until the dough starts to come together. Dough should still be somewhat crumbly.
4. Transfer the sandy dough into a 9-inch pie plate and press it gently into an even layer up the sides and over the base of the pan. When the dough is evenly spread, pack it down firmly to create an even crust. Be sure to press the dough into the corners well.
NOTE: Crust should be stored in the fridge, covered with plastic wrap, until ready to fill.
Cannoli filling
- 1 pound (16 ounces) low-moisture whole milk ricotta cheese
- 8 ounces mascarpone cheese (can be replaced with cream cheese)
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 ounces miniature semi-sweet chocolate chips
- Melted chocolate, for drizzling (optional)
- Powdered sugar, for dusting (optional)
1. Preheat oven to 375 degrees
2. Place the ricotta, mascarpone, eggs, vanilla, sugar and salt into a food processor; pulse until smooth.
3. Add chocolate chips and mix
until evenly distributed.
4. Pour the filling into the prepared
pie crust.
5. Place pie plate into a
larger, heat safe pan and place on the bottom rack of the oven.
6. Pour lukewarm water
into the larger pan until reaches about halfway up the sides of the
pie plate.
7. Bake for about 50 minutes, or until the filling is
mostly set. The center of the filling should shake in a controlled (not
loose) way when shaken gently.
8. Remove large pan from oven; return only the pie plate to the oven.
9. Turn off oven and prop door open approximately two inches; allow pie to cool in the oven for ten minutes.
10. Remove and cool to room temperature, then cover and chill until firm, approximately one hour.
11. Drizzle with melted chocolate and dust with powdered sugar before slicing; serve chilled
NOTE: mascarpone can be replaced with equal amount of cream cheese, if desired