Super Easy Gluten Free Cannoli Pie

Super Easy Gluten Free Cannoli Pie
For the crust
1 recipe Extra Flaky Gluten Free Sour Cream Pie Crust*
For the filling
1 pound (16 ounces) low-moisture whole milk ricotta cheese (I really like Sorrento brand)
8 ounces mascarpone cheese (can be replaced with cream cheese)
3 eggs (150 g, weighed out of shell)
1 teaspoon pure vanilla extract
1/2 cup (100 g) granulated sugar
1/4 teaspoon kosher salt
2 ounces miniature semi-sweet chocolate chips
Melted chocolate, for drizzling (optional)
*In place of the pastry crust, make a cookie crust. In a large bowl, mix 1 1/2 cups (225 g) gluten free crunchy cookie crumbs and 6 tablespoons (84 g) unsalted butter, melted until well-combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan or greased deep-dish pie plate. Place the pie plate in the freezer for about 5 minutes or until firm before proceeding with the rest of the recipe.
Preheat your oven to ...
full recipe here

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