Prep: 20 MIN | Total: 45 MIN | Servings: 8
A fusion of lemon meringue pie and cannoli – crispy, flaky crust with a pop of tart lemon flavour and the sweetness of marshmallow fluff and cream. A swirl of exciting flavours in a mouthful. These have the perfect balance of tangy and sweet in crunchy pie shells. This Lemon Meringue Pie Cannoli is a must-try and a must-have.
Ingredients
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1box (14.1 oz) Pillsbury™ Refrigerated Pie Crust, thawed
1egg
1teaspoon water
3/4cup lemon curd
1/2cup marshmallow fluff
1cup frozen whipped topping, thawed
1 teaspoon lemon zest, optional
How to make Lemon Meringue Pie Cannoli
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Using a non-stick baking spray, grease 8 cannoli forms.
Step 3: Cut the unrolled pie dough in four 4 1/2-inch circles.
Step 4: Whisk the egg and water to make an egg wash.
Step 5: Wrap the cannoli form with a pie dough circle and seal the edges with the egg wash. Place on a parchment paper-lined baking sheet. Do this for the rest and freeze for at least 10 minutes.
Step 6: When ready to bake, remove from the baking sheet from the fridge.
Step 7: Place inside the preheated oven and bake for about 10 to 12 minutes or until lightly golden brown.
Step 8: Cool for at least 10 minutes before carefully removing from the cannoli forms to cool fully.
Step 9: Meanwhile, combine the lemon curd and marshmallow fluff. Add and stir in the whipped topping. Fill a disposable pastry or ziptop bag with the filling.
Step 10: Cut the tip of the bag and before serving, pipe the pie filling into each pie crust cannoli shells.
Step 11: Sprinkle the ends of cannoli pie filling with lemon zest if desired.
Step 12: Serve and enjoy!
Ingredients
- 1box (14.1 oz) Pillsbury™ Refrigerated Pie Crust, thawed
- 1egg
- 1teaspoon water
- 3/4cup lemon curd
- 1/2cup marshmallow fluff
- 1cup frozen whipped topping, thawed
- 1 teaspoon lemon zest, optional
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Using a non-stick baking spray, grease 8 cannoli forms.
Step 3: Cut the unrolled pie dough in four 4 1/2-inch circles.
Step 4: Whisk the egg and water to make an egg wash.
Step 5: Wrap the cannoli form with a pie dough circle and seal the edges with the egg wash. Place on a parchment paper-lined baking sheet. Do this for the rest and freeze for at least 10 minutes.
Step 6: When ready to bake, remove from the baking sheet from the fridge.
Step 7: Place inside the preheated oven and bake for about 10 to 12 minutes or until lightly golden brown.
Step 8: Cool for at least 10 minutes before carefully removing from the cannoli forms to cool fully.
Step 9: Meanwhile, combine the lemon curd and marshmallow fluff. Add and stir in the whipped topping. Fill a disposable pastry or ziptop bag with the filling.
Step 10: Cut the tip of the bag and before serving, pipe the pie filling into each pie crust cannoli shells.
Step 11: Sprinkle the ends of cannoli pie filling with lemon zest if desired.
Step 12: Serve and enjoy!
