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Gluten Free | Super Easy Gluten Free Cannoli Pie

Gluten Free | Super Easy Gluten Free Cannoli Pie

1 recipe Extra Flaky Gluten Free Sour Cream Pie Crust*
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)

  1. Preheat your oven to 375°F. Grease a 9-inch deep-dish pie plate or springform pan (or even a simple round 9-inch cake pan with high sides), and set it aside.
  2. Prepare and parbake the crust according to the recipe instructions (or prepare the cookie crust according to the instructions in the ingredients list). Allow the crust to cool briefly while you prepare the filling.
  3. In a food processor or blender, place the ricotta cheese, mascarpone cheese, eggs, vanilla, sugar and sugar, and pulse or blend until very smooth. Add the miniature chocolate chips, and mix until evenly distributed throughout. Pour the filling into the prepared pie crust, and smooth into an even layer. Place the pie plate or pan in a larger, heat safe pan like a roasting pan. Pull out the bottom rack of the preheated oven and place the pan on the rack. Pour lukewarm water into the roasting pan until reaches about 1/2-way up the sides of the pie plate/pan. Push the rack carefully back into place, close the oven and allow the pie to 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.
  4. etc
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