Mascarpone Cannoli Pie

Dessert Gluten-Free baking Sweet Low Histamine Nut-Free Pie
Mascarpone Cannoli Pie

The Mascarpone Cannoli Pie is a luxurious take on the classic Italian cannoli, transformed into a delightful pie that’s perfect for dessert enthusiasts with dietary restrictions. Fresh cheeses like mascarpone can often be tolerated better than aged cheeses by those on a low histamine diet. Additionally, white chocolate is lower histamine than milk chocolate, but you can substitute your preferred chocolate based on what you can tolerate. With a chilled filling nestled in a golden, tender gluten-free pie shell, it’s an elegant yet approachable dessert. Whether it’s for a special gathering or a weekend indulgence, this pie is a showstopper that’s simple to make and even easier to enjoy.

Ingredients

Instructions

  1. Follow the Gluten-Free Pie Shell recipe.
  2. Bake for an additional 4–5 minutes, until golden brown.
  3. Allow it to cool completely before adding the filling.
  4. In a large mixing bowl, combine mascarpone cheese, ricotta cheese, and granulated sugar or allulose. Mix until smooth.
  5. Add the egg yolks one at a time, mixing well after each addition.
  6. Fold in the white chocolate chips until evenly distributed.
  7. Spoon the filling into the pre-baked and cooled pie shell. Spread it evenly.
  8. Refrigerate the pie for at least 4 hours or overnight to set the filling.
  9. Before serving, garnish with whipped cream and shaved white chocolate.
  10. Slice and serve chilled.

Servings

Serves: 8

Nutritional Breakdown

Calories: 516.3 kcal

Fat: 34.2g (41% of calories)

Saturated Fat: 21.7g

Carbohydrates: 40.8g (49% of calories)

Fiber: 0.6g

Sugar: 30.4g

Protein: 8.2g (10% of calories)

Sodium: 97.6mg

Cholesterol: 145.8mg

Substitute Ingredients

No substitute ingredients available.