cannoli pie
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ricotta cheese |
| 1½ cup | Confectioners' sugar |
| 3 tablespoons | Heavy cream |
| 12 | Cherries, quartered |
| 2 ounces | Baker's sweet chocolate, coarsely g |
| 2 ounces | Slivered almonds |
| 1 | Prepared chocolate crust |
| Grated baker's sweet chocolate (opt |
1. Combine ricotta cheese, confectioners' sugar and heavy cream in large mixing bowl; blend well until smooth and creamy.
2. Add cherries, 2 ounces chocolate and almonds; stir to blend in.
3. Pour into prepared crust. Decorate with sprinkling of grated chocolate, if desired.
4. Cover with foil and freeze 3 hours before serving. (If pie becomes solid, allow to soften slightly before serving.
Source: The Complete Around the World Cookbook Vergie Ewing, Editor, Homemakers Monthly Recipelu nov.19,97 Posted to recipelu-digest Volume 01 Number 529 by P&S Gruenwald <sitm@...> on Jan 14, 1998
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