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


1teaspoon water

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!

To Top