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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.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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