Receta Cannoli Pie...
Mister: So where's your list of what you want to see?
Me: It's all filed away right here (as I point to my noggin.)
Mister: Great, you have no memory, therefore you have no list.
Me: Where's your list?
Mister: I didn't make one because I thought you did!
And so the adventure begins...
Lest you think being an Accidental Tourist is easy, let me remind you that while it takes no skill or talent to be one, it does take expert eye-rolling and the ability to be able to say "Oh well" at the appropriate moment - allow me to illustrate with a scene from our trip to England:
Mister: What do you suppose is going on? (As he looks ahead at the throngs of people all lined up on the street in London)
Me: Have no idea, let's ask someone!
Mister: (To strange man on the street) Why are all these people here?
Strange man on the street: Are you daft? The Queen is coming!
Me: The Queen? Where? I can't see!
Strange man on the street: Not just the Queen but the entire Royal Family, too!
Mister: Quick, over here!
Me: What? Where did you go? Wait? Where are you? Come baaaaaaack!
Strange man on the street: There they are! Look, it's Prince Charles and Lady Di! And the President of France! Wave to Prince Edward! Smile at Princess Anne!
Me: Who? Where? I can't see!
Strange man on the street: There they go - did you see them? Wasn't that great? Bet you came all the way from America to see this!
Mister: That was awesome! Where were you?
Me: Oh well....
Cannoli Pie - Adapted from The Sporadic Cook (she's got awesome recipes on her blog!)
This recipe makes TWO 9-inch pies!
- For the Crust: (Or purchase two pre-made chocolate pie shells)
- 2 packages (13 oz.) Chips Ahoy Chunky Cookies
- 1/3 cup butter, melted
- For the Filling:
- 3/4 lb. Ricotta cheese
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla
- 2 cups heavy cream, whipped
- 1 package (12 oz.) mini-chocolate chips, separated
- 1/4 cup chopped pecan pieces
Make the crust: In the bowl of food processor, put in one package of the cookies and process until crumbly. Pour in half of the melted butter and process until mixture just barely begins to come together. Turn out into a pie plate and press mixture around sides and bottom with fingertips or the back of a spoon. Set aside. Repeat with remaining cookies/butter for the second crust.
Make the filling: In a large bowl, combine Ricotta cheese, sugar and vanilla. Fold in 3/4's of the whipped cream until almost blended. Fold in 1 cup of the mini-chocolate chips until all is blended. Pour half of the filling into each pie shell. Top with remaining whipped cream, chopped pecan pieces and remaining chocolate chips. Refrigerate for two hours. Each pie serves 6.