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Super Easy Gluten Free Cannoli Pie
Ingredients
  • subheading: For the crust:
  • 1 recipe Extra Flaky Gluten Free Sour Cream Pie Crust*
  • subheading: 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
  • ½ cup (100 g) granulated sugar
  • ¼ teaspoon kosher salt
  • 2 ounces miniature semi-sweet chocolate chips
  • Melted chocolate, for drizzling (optional)
  • note: In place of the pastry crust, make a cookie crust. In a large bowl, mix 1 ½ 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.
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