Key Lime Pie Cannoli - a simple 4-ingredient summer recipe
Cannoli shaped pie crust filled with Key lime pie filing combined with whipped topping .
key lime, key lime pie cannoli
Beth Jackson Klosterboer
box Pillsbury Pie Crust
2 dough rounds
key lime pie filling or curd
frozen whipped topping,
powdered sugar for dusting
Thaw pie dough according to package instructions.
Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray.
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 of the dough with egg wash.
Set on a parchment paper lined baking sheet and freeze for 10 minutes.
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.
Stir together the key lime pie filling or curd with the whipped topping.
Spoon into a disposable pastry or zip top bag.
Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells.
Sprinkle powdered sugar over the cannoli and serve.
Key Lime Pie Cannoli - a simple 4-ingredient summer recipe https://hungryhappenings.com/key-lime-pie-cannoli-summer-dessert/