Key Lime Pie Cannoli
Ingredients
| 1 box | Pillsbury Pie Crust (2 dough rounds) | |
| 1 | egg | |
| 1 teaspoon | 5 ml | water |
| 1 cup | 240 ml | key lime pie filling or curd |
| 1 cup | 240 ml | frozen whipped topping, thawed |
| — | powdered sugar for dusting |
Instructions
- 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.