Prep: 20 mins. | Total: 45 mins. | Servings: 8
A lot of things are happening in your mouth every bite you take from this Lemon Meringue Pie Cannoli! I love how crispy it is on the outside and soft on the inside. You will not get enough of this incredible treat. Give it a try and feel free to add more ingredients as you go on with steps. I hope you all love this the same way I do. Enjoy!
1box (14.1 oz) Pillsbury™ Refrigerated Pie Crust, thawed
3/4cup lemon curd
1/2cup marshmallow fluff
1cup frozen whipped topping, thawed
1 teaspoon lemon zest, optional
Step 1: Ready the oven and preheat to 220 degrees C or 425 degrees F.
Step 2: Apply nonstick cooking spray in 8-cannoli forms.
Step 3: Divide the unrolled pie dough into 4-1/2-inch rings.
Step 4: In a small mixing bowl, add the water and egg. Whisk until well mixed to make an egg wash.
Step 5: Wrap with the cut pie doughs the cannoli. Seal the sides with the egg wash.
Step 6: Put them on a lined baking sheet. Place inside the fridge to chill for 10 minutes.
Step 7: Remove from the fridge and the baking sheet.
Step 8: Bake them inside the preheated oven for 10 to 12 minutes or until the colour turns golden brown.
Step 9: Remove from the oven and let them sit in the cannoli for 10 minutes.
Step 10: In a small mixing bowl, add the marshmallow fluff and lemon curd. Whisk until well mixed.
Step 11: Add the whipped topping and whisk until well blended.
Step 12: Transfer the filling into a piping bag.
Step 13: Spread the filling over every pie crust shells.
Step 14: Sprinkle lemon zest on top of the cannoli pie filling.
Step 15: Bon Appetit!
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