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Lemon Meringue Pie Cannoli

5 Ratings

0 Comments

Prep 20 min
Total 45 min
Servings 8

Crispy pie crust cannoli shells filled with tangy lemon curd, marshmallow fluff, and whipped topping. ...MORE+ LESS-

Hungry Happenings

September 20, 2016

Ingredients

box Pillsbury™ Refrigerated Pie Crust, thawed

egg

teaspoon water

3/4

cup lemon curd

1/2

cup marshmallow fluff

cup frozen whipped topping, thawed

Optional, 1 teaspoon lemon zest

Steps

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1

Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray.
2

Unroll pie dough and cut four 4 1/2 inch circles from each crust. Make an egg wash by whisking the egg and water together. Wrap one pie dough circle around each cannoli form sealing the edges with egg wash. Set on a parchment paper lined baking sheet and freeze for 10 minutes.
3

Remove and bake for 10-12 minutes until lightly golden brown. Allow to cool for 10 minutes then carefully remove them from the cannoli forms. Let them cool completely.
4

Stir together lemon curd and marshmallow fluff. Stir in the whipped topping. Pour into a disposable pastry or zip top bag.
5

Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells.
6

If desired, sprinkle lemon zest onto pie filling at ends of cannoli.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 24%
Saturated Fat 7g 37% Trans Fat 0g
Cholesterol: 55mg; 19%
Sodium: 290mg; 12%
Potassium: 10mg; 0%
Total Carbohydrate: 48g; 16%
Dietary Fiber 0g 0% Sugars 4g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

If you love the flavor of lemon meringue pie, but not the fuss of making one or slicing one, then these little treats are perfect for you.

With each bite you'll enjoy the crispy crunch of flaky pie crust and a pop of tart lemon flavor balanced with the sweetness of marshmallow and cream.

Bring these individually sized desserts to a party and everyone can just grab one. No one is stuck slicing a pie and cleaning up the mess.

They are quick and easy to make too, so let's get to it.

Grab 8 metal cannoli forms and spray them with cooking spray. If you don't have any, you can find them for a few bucks at a kitchen supply or home goods store.

Once you have them ready, you can unroll your pie dough and cut four circles using a 4 1/2 inch round cookie cutter. Don't, have the cutter? Just find a bowl that's close to that size, set it upside down on the dough, and cut out around it.

Then wrap the pie dough circle around the cannoli forms, sealing the edges with a bit of egg wash. Place them on a parchment paper lined baking sheet and pop them in the freezer.

It's a good idea to let the dough chill out before it goes into the oven.

Bake them until they are nice and golden brown then let them cool a bit before sliding them off the metal cannoli forms, which are really hot, by the way, so use tongs or hold them with oven mitts.

Once the pie crust cannoli shells have cooled, you can pipe in the lemon meringue pie filling. Sprinkle on some lemon zest if you want to punch up the flavor and add a bit of color contrast to the pale yellow filling.

Enjoy.