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Cannoli Pie

By OcadoLife
Chef and author Letitia Clark turns Sicily’s iconic ricotta-filled pastry into a crowd-pleasing Cannoli Pie, with chocolate chips, orange zest and a crisp waffle-cone base. Everyone will want seconds. Allow at least 1…
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Time and servings

Total time
Servings
Prep time

Ingredients

10 total
  • 100g waffle cones
  • 100g unsalted butter, melted
  • 250g ricotta
  • 250ml double cream
  • 60g icing sugar
  • 2 tsp vanilla extract
  • 1 orange, finely zested
  • 2 tbsp mixed peel
  • 100g dark chocolate chips
  • 2 tbsp chopped hazelnuts

Method

3 steps

  1. Step 1

    Blitz the waffle cones in a food processor to a fine crumb. Tip into a bowl; mix with the melted butter and a pinch of salt until sandy. Tip into the base of a serving dish (approx. 23 cm) and smooth the surface – avoid pressing down too hard. Chill while you make the filling.

  2. Step 2

    Combine the ricotta, cream, icing sugar and vanilla in a bowl and beat with an electric whisk until thick and smooth. Fold in the orange zest, mixed peel and chocolate chips, reserving a little of each to decorate.

  3. Step 3

    Spoon the filling over the pie base and smooth the surface. Scatter over the reserved chocolate chips, zest and mixed peel, followed by the hazelnuts. Chill for 1-2 hrs or overnight. Remove from the fridge 20 mins or so before serving. The pie will keep covered in the fridge for up to 3 days.