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Lemon Meringue Pie Cannoli

Crispy pie crust cannoli shells filled with tangy lemon curd, marshmallow fluff, and whipped topping, offering a fun twist on classic lemon meringue pie and cannoli desserts.

  • Total Time: 45 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg
  • 1 teaspoon water
  • 3/4 cup lemon curd
  • 1/2 cup marshmallow fluff
  • 1 cup frozen whipped topping, thawed
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon powdered sugar (optional)

Instructions

  1. Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray.
  2. Unroll pie dough and cut eight 4 1/2 inch circles (four from each crust).
  3. Make an egg wash by whisking the egg and water together.
  4. Wrap one pie dough circle around each cannoli form, sealing the edges with egg wash.
  5. Set on a parchment paper lined baking sheet and freeze for 10 minutes.
  6. Bake for 10-12 minutes until lightly golden brown.
  7. Allow to cool for 10 minutes, then carefully remove the shells from the cannoli forms and let cool completely.
  8. Stir together lemon curd and marshmallow fluff, then fold in the whipped topping and lemon zest if using.
  9. Pour filling into a disposable pastry or zip-top bag.
  10. Just before serving, snip the tip off the pastry bag and pipe the filling into the cooled cannoli shells.
  11. If desired, sprinkle lemon zest or powdered sugar onto the ends of the filled cannoli.

Notes

For extra flavor, garnish with fresh lemon zest or berries. Keep shells and filling separate if preparing ahead. Do not freeze filled cannoli, but baked shells freeze well.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 240
  • Sugar: 18
  • Sodium: 85
  • Fat: 12
  • Saturated Fat: 6
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 35