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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This irresistible pie is similar to the Italian dessert cannoli which features crisp pastry shells filled with a sweetened ricotta filling and accented with bits of chocolate and candied citron. Ingredients:
25 oreo cookies (22 finely crushed and 3 halved) |
1/4 cup butter, melted |
1 (1/4 ounce) envelope unflavored gelatin (i like to use knox) |
3/4 cup milk, divided |
1 (15 ounce) container ricotta cheese |
1/2 cup sugar |
1 teaspoon vanilla extract |
1 teaspoon grated orange rind |
9 oreo cookies, divided |
Directions:
1. For pie crust, mix together finely crushed Oreo cookies and melted butter in medium bowl.
2. Press firmly on bottom and sides of 9-inch pie plate.
3. Sprinkle gelatin over 1/4 cup cold milk in a small saucepan; let stand for 1 minute.
4. Cook over low heat for 3 minutes, stirring until gelatin is completely dissolved.
5. Blend ricotta, remaining 1/2 cup milk, sugar, vanilla and orange peel in electric blender until smooth.
6. Gradually add gelatin mixture while blending.
7. Pour into large bowl and refrigerate, stirring occasionally 30-45 minutes or until mixture mounds slightly when dropped from spoon.
8. Coarsely chop 6 cookies; fold into cream mixture.
9. Spread into pie crust.
10. Refrigerate for 3 hours or until firm.
11. Halve remaining 3 cookies. Garnish pie with whipped cream, cookie halves and orange slices.
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