If you’re a fan of cannoli, you’re going to fall in love with cannoli pie. It takes everything you adore about the traditional Italian pastry, the creamy ricotta filling, the touch of sweetness, the chocolate chips, and turns it into a simple, sliceable dessert that’s perfect for any gathering.
Cannoli pie is a brilliant mashup of a cheesecake and a custard tart, without the fuss of deep-frying shells or filling them just before serving. The base is typically a buttery graham cracker or shortbread crust, but some bakers like to get creative and use crushed cannoli shells for extra authenticity.
The filling is the true star. It’s made with a rich blend of whole milk ricotta and mascarpone or cream cheese, sweetened just right with powdered sugar and flavored with a hint of vanilla or orange zest. Mini chocolate chips add texture and that signature cannoli taste. Some recipes fold in whipped cream for a lighter consistency, while others go denser and more cheesecake-like.
Once baked and cooled, cannoli pie can be topped with extra chocolate chips, chopped pistachios, or even a dusting of powdered sugar. For a decorative finish, try a swirl of whipped cream around the edges and a few maraschino cherries in the center. It’s festive, elegant, and irresistibly good.
This dessert is perfect for holidays, birthdays, or just because you want to impress your guests with something a little different. Best of all, it can be made ahead of time and chilled in the fridge, making your prep even easier.
Cannoli pie is all the comfort of cannoli in a creamy, dreamy slice. It’s a modern take on a classic that’s just as satisfying, no piping bags required. Cannoli pie pairs beautifully with a shot of espresso or strong Irish coffee, as the bitterness balances the sweet, creamy ricotta filling.
Ingredients
- 1 1/2 cup ricotta cheese whole milk
- 1/2 cup powdered sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg ground
- 1/4 tsp vanilla extract
- 1/3 cup mini chocolate chips
- 1/4 cup pistachios chopped
- 1 pre-made pie crust baked and cooled
- 1 cup heavy cream
- 2 tbsp granulated sugar
Instructions
- In a mixing bowl, combine ricotta cheese, confectioners' sugar, cinnamon, nutmeg, and vanilla extract. Mix until smooth.
- Fold in the mini chocolate chips and chopped pistachios.
- Pour the mixture into the pre-baked and cooled pie crust. Smooth the top with a spatula.
- In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.
- Spread the whipped cream over the cannoli mixture in the pie crust.
- Refrigerate the pie for at least 3 hours before serving.
- Optional: garnish with additional chocolate chips and chopped pistachios before serving.
Nutrition
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OMG, this is the best dessert ever! Cannoli and pie??!! Genius! 😍
Mmmm… so good! 😋
My kids loved it! Especially the chocolate chips. Will make again for sure!
Too sweet for my taste, but my husband devoured it. So I guess it’s good?
Made this for my family gathering and it disappeared in minutes! Definitely a keeper!
Sounds delicious! I’m trying this for my next party. Thanks for sharing!
Really? It must be good, but I don’t know about all that ricotta. Isn’t it a bit too rich?
Yummy!! I added some orange zest and it was amazing! 🍊
Orange zest? That sounds like a cool twist! I’m gonna try that next time. Thanks for the tip! 🍊👍
First time I ever made a pie. It was okay but I think I messed up the crust. It’s kinda soggy.
I don’t bake much, but this was easy to follow. Thanks!
I don’t trust pre-made crusts, tho. Baking from scratch is real baking! 🙄
So glad to hear that it was easy for you! Cannoli pie is yum! 😊
Rich but not overly sweet. A hit at my party! But my cousin kept saying it tastes like cheesecake. Ever try a cannoli? LOL!
Used Greek yogurt instead of ricotta, was a mistake. Don’t do that.
Perfect dessert after dinner! Will make again, it’s a keeper!
I’m glad you loved it! It really is a delicious choice for dessert. Can’t wait to try making it myself!
Made this for my mom’s birthday. She said she doesn’t like pie but ate the whole slice!👏
Isn’t cannoli supposed to be in a tube? What’s with the pie? 🤔
I don’t know, the texture was kinda off for me… I expected something different. Might try again.
I understand what you mean! The texture can be a bit different if you’re used to traditional cannoli. Maybe try it with less ricotta next time?
I don’t know, it tastes kinda weird to me. Maybe I did something wrong?
Honestly, what’s the point of cannoli in a pie? It’s just a wannabe cannoli. Not impressed.
I was skeptical at first but wow, this is a game changer! Super easy to make too.
First time making a dessert like this. Came out pretty good but left out the nuts since I’m allergic.
Glad to hear it turned out well! Leaving out the nuts is smart if you’re allergic. The chocolate chips must have added great flavor!
Looks good, but isn’t a cannoli pie without nuts? How does it taste without them tho?
Too sweet for my taste. I think it needs less sugar.
Didn’t follow this recipe exactly but just threw everything together and it came out okay-ish. Maybe I’m not cut out for baking.
Yum! I made this for my family gathering and it was gone in minutes! Everyone loved it. Pistachios are a genius addition.
I don’t know about this recipe. Can you really call it a pie? Seems like a dessert salad to me.
This pie was amazing! So creamy and the chocolate chips added a perfect touch. Will definitely make again!
I’m so glad you loved it! This is my go-to dessert for every occasion! 😊
I would rather just eat the cannoli traditional way, this pie seems too lazy.
Can I use almond extract instead of vanilla? Sounds good but I wanna give it my own twist!
This pie is fantastic! Delicious and easy to make. My family loved it!
I tried this recipe too and it was a hit! The creaminess and the crunch from the pistachios made it perfect. Definitely making it again!
Delicious!! But I used whipped cream from a can and it still turned out great!
Really? I thought it would be weird with canned whipped cream. But if you say it’s good, maybe I’ll give it a try. 🤔
I’m glad it turned out great! Whipped cream from a can is a good shortcut. 😄
I don’t know if this recipe is really worth the hassle. It seems too complicated for such a simple treat.
This pie is so delicious! Perfect balance of flavors. My family loved it!
Super easy to make! But I added more chocolate chips. Can’t go wrong with extra chocolate!!
OMG yum!!! Has anyone tried it with strawberries? I think I will add those next time! 🍓
You can’t go wrong with cannoli! This pie is so easy and looks fancy!
Made this for a party and it was gone in minutes! Everyone asked for the recipe.
This cannoli pie is a game changer! So creamy and delicious.
I didn’t understand why you gotta chill it for 3 hours? Can’t we just eat it right away??
This pie was a hit at the dinner! So rich and creamy, my family loved it!
Not sure if I trust this recipe… cannoli in a pie? What’s next, lasagna cupcakes?
I’m glad to hear that! This pie sounds delicious and perfect for family gatherings.
I forgot to add the pistachios. Is it still a cannoli pie? 😅
It didn’t taste as good as I thought. I thought it would be sweeter. My grandma’s cannoli is better.
I understand, sometimes recipes just don’t hit the sweet spot like family ones do. Maybe you could add more sugar next time?
Why does it have to chill for 3 hours? I want to eat it right now! 😩
I feel ya! Waiting is the worst! But the chill time makes it taste so much better. 😋
Can this be made without pistachios? Allergic here.😬
I think cannoli is better left as it is. This pie just didn’t do it for me. Tastes a bit bland honestly.
I dunno, I thought it would be more creamy… it was kinda dry for me. Needs more cheese!
Nah, I thought it was perfect as is. Too much cheese can make it heavy, y’know? Sometimes simple is better!
I get what you mean! I also think it could use more cheese for that creamy texture. Maybe next time try adding more ricotta? It could help!
Not what I expected. The ricotta flavor was too strong for me.
I’m sorry but I agree, ricotta is too much. Why is everyone obsessed with it? 🤷♂️
I actually love the strong ricotta flavor! Maybe try using less next time or a different cheese? Just a thought.
I added more pistachios and wow, it took it to the next level. Do it!
Sounds delicious! I love pistachios in desserts. Will definitely try this out!
It was okay but too much work for a pie. How is it even canoli?
I agree, it does seem like a lot of steps for a pie! But once you try it, you might think it was worth it. Cannoli is just a fun twist!
I don’t get it either. Where’s the cannoli shell? That’s what makes it a cannoli! Seems like they just slapped a name on it.
Ricotta?? I thought this was cheese pie, but it’s good anyway. Overwhelming sweetness tho.
This is the best recipe I ever tried. Love love love cannoli pie!
This Cannoli Pie is my new favorite dessert! So creamy and delicious!
This pie is like a party in my mouth! 🌟
I tried this recipe and it was delicious! Perfect balance of flavors. 🤤
This pie is amazing! Tastes just like authentic cannoli. I could eat the whole thing myself!
No lie this was real easy. I’m not a chef, but I got it done. The pie tasted better the next day too.
I mean… “cannoli pie” sounds fancy but this was pretty easy. I did forget to refrigerate a full 3 hours though and it was less set—still good, but not as clean slices. Next time I’ll follow the chill step!
Honestly same here—super approachable even if you’re not a chef. Mine also tasted even better after chilling overnight. Yum.
5 stars for sure! My family loved it! I added a little orange zest, what a twist!
This feels a bit complicated for a pie… why can’t I just buy cannoli at the store?
I get why you think that, but this pie is so much better than store-bought! It’s all about the fresh ingredients. Trust me!
SHOULDVE TRIED THIS SOONER!!! Best dessert I’ve tried in forever! 🎉
Too sweet for my taste. Next time I’ll use less sugar. But still pretty good.
I followed the recipe but it didn’t set right. Maybe I mixed the ricotta too much?
Yum! I love cannolis! Make more pies like this!
I agree! Cannolis are the best! Can’t wait to try this pie version.
Cannolis are supposed to be fried! This is just a lazy version. Disappointed. 1 star.
Easy to make but I don’t like pistachios, so I used almonds. Not the same but ok.
Made this for a party and everyone raved! so delicious 🙂
I used mascarpone instead of ricotta. Was that a mistake? It was good anyway, but not what I expected! 🤷♀️
I think mascarpone is a great sub! It gives it a creamier texture, right? 🤔
Hmmm, mascarpone isn’t really a sub for ricotta, but I guess it turned out good! 🤷♂️ Just don’t tell the Italians! 😂
I think I put too much nutmeg. Tasted kinda funny. Next time will follow recipe better.
Don’t worry about it! Nutmeg can be tricky, a little goes a long way! Next time it’ll turn out great. 😊
Or maybe you just invented a new flavor? 😂 But really, stick to those measurements. It’s a sweet pie, not a spice one.
I dunno… it was okay but my grandmother’s cannoli are way better. She makes it from scratch, you know?
Not sure about this one. Ricotta doesn’t belong in dessert! So weird.
This was an absolute hit at my family gathering! Everyone loved it! 🍰
This pie is amazing! The flavors are so rich and creamy. Definitely a new favorite in my house! 😍
I totally agree! This pie is such a hit at family gatherings. Everyone loves it! 😋
Super easy to make! I added more chocolate chips because why not! 😍
Easy and tasty! My kids helped, was fun! Will make again!
Yum! This is so delicious! My kids loved it and so did my husband. Will make again for sure! 🍰
This pie is so creamy! I could eat it every day. Wish I could post a pic!
Can you really call it a cannoli if it’s a pie? Seems off to me.
I tried making this, but my pie crust ended up soggy. Any tips on how to avoid that?
Idk, maybe your filling was too wet? I’ve had soggy crusts too. It ain’t easy making pies.
Make sure to blind bake the crust! It helps prevent sogginess. Just put some pie weights in there before baking.
The ingredient list is simple and I can pronounce everything! Cannoli Pie is my kind of dessert. I’m doing this for the holidays.
Honestly, I expected more from this recipe. It’s just a pie filled with cheese. Where’s the wow factor? Meh.
Too much sugar if you ask me. Next time, I’ll cut back on the powdered sugar. But I’m not much of a cook.
But like, isn’t it like a dessert supposed to be sweet? The sugar is what makes it yummy! Just add some fruit to balance it out, lol.
I hear you! It can be way too sweet sometimes. But maybe you just need to find the right balance for your taste. Cutting back sounds like a great idea!
Not sure about the ratio of ricotta to whipped cream—feels like it could be either too rich or not rich enough depending on your ricotta. I’d adjust, but I’d try again.
I think the ratio is fine—1 cup cream on top usually balances it. If yours feels “not rich enough,” maybe whip the cream a little more stiff so it holds up. Also make sure the ricotta isn’t watery.
Totally get that—ricotta brands vary a *lot*. I usually taste after mixing the ricotta base and adjust a bit (add a spoon more sugar or a splash of cream) before folding in chips. Hope it works better on your try!
Is this really supposed to be a pie? Feels more like a cake to me. Either way, it’s still good.
Kinda confused—step 5 says spread whipped cream over the cannoli mixture, but step 3 already filled the crust fully. Still, I get the picture. Looks tasty.
This is fancy for almost no effort. The pre-made crust is clutch. My kids were picking off the pistachios before it even set lol.
I love cannoli flavor but this is more like a “pie” version. Mine looked a little messy on top after I spread the whipped cream, but everyone still went back for seconds.
I made something similar once and it turned out a little runny even after chilling. Do you drain the ricotta or is whole milk ricotta already thick enough? Otherwise I’m scared the crust will get soggy.
This sounds dangerously good. I love cannoli flavors but hate frying shells, so a pie version is a win. The nutmeg + cinnamon combo is perfect here.
Um… ricotta + whipped cream pie? I tried it and it was bland for me. Cinnamon/nutmeg felt like too much. Won’t make again.
Pre-made crust is genius for time. 3 hours in the fridge is perfect, but I feel like it might get too firm—maybe whip the cream right before assembling?
This sounds like cannoli’s sweet cousin. The ricotta + cinnamon + nutmeg combo is spot on, and the whipped cream layer makes it feel way more “dessert-y.” I’ll definitely try it—though I might add a pinch more cinnamon because I like it bold.
The spices are nice, but I think 1/4 tsp nutmeg is a lot if you’re not a fan of nutmeg. I could smell it strong. Not bad, just different than I expected.
Totally agree—nutmeg can be super strong. I’m usually team “less nutmeg” too. I’d cut it to like an 1/8 tsp if you’re unsure, especially if you don’t love that warm, punchy flavor.
Huh, I actually like it when the nutmeg shows up. But 1/4 tsp feels like a lot if someone’s expecting just cinnamon. I’ve done this pie before and I think it depends on how fresh your nutmeg is—mine is old and barely tastes like anything, so I might be biased. Still good though!
Cannoli pie is a brilliant idea. I love that it’s simpler than filling actual cannoli shells. The spice amount seems spot on too—none of that too-cinnamon-for-no-reason stuff.
This sounds dangerously delicious. Cannoli vibes without all the frying—yes please. I’m adding a little orange zest next time just to brighten it up.
Yummy! My whole family loved it! Will definitely make again! 🍰💖
This sounds dangerously good. I made a similar cannoli dip once and now I need this pie immediately—especially with the pistachios + chocolate.
Super easy, but I had to add a tiny bit more vanilla and I chopped the pistachios finer. Still delicious and the texture was nice after chilling.
Not bad, but my crust got a little soggy after refrigeration. Also I don’t know if my cream “stiff peaks” were actually stiff… it still held though.
I tried something similar and the filling was a little grainy. Any tips to make it extra smooth? Also, does the ricotta need to be drained?
I skipped the chilling for 3 hours because I was impatient… bad idea. It fell apart when I cut it. Now I’m chilling next time for sure.
I tried this and it looked beautiful, but the crust got a little soft around the edges. I might bake the pie crust a touch longer or add a thin layer (like a cookie crumb) next time.
I made something similar once and it turned out great, but mine got a little runny before it chilled. Wonder if using whole milk ricotta makes that less likely. Either way, 3 hours seems reasonable—maybe even 4 for stability.
The measurements look solid, but 1 1/2 cup ricotta + only 1 cup heavy cream feels like it might be lighter than a classic cannoli. Still, I’d definitely try it—my kids love chocolate chips in dessert.
Five hours in the fridge and it still looked like it needed more set time. Tastes okay, but the texture wasn’t as “pie” as I expected.
The ratio seems off to me: only 1 1/2 cups ricotta but then 1 cup heavy cream. Won’t it be too soft before chilling?
I get your concern, but ricotta + chilling usually firms up. The heavy cream whipped to stiff peaks is what really gives it structure, then it sets in the fridge.
Made this for my family and it was a total hit. The cinnamon/nutmeg combo really tastes like classic cannoli—just in pie form. I chilled it overnight and the texture was perfect.
Just tried this and omg—cinnamon + nutmeg totally nails that cannoli vibe. I didn’t even wait overnight and it was still great, so I can only imagine how perfect yours was chilled longer.
3 hours is not enough in my opinion… I’d do overnight. Also I used crushed almonds instead of pistachios once and it tasted kinda weird but my husband didn’t complain.
Mine also needed more time 😅 I tried pistachios once and it felt off? but I think it was because I used salted ones? Not sure. Maybe crushed almonds aren’t the same either… still good tho!
Totally agree—3 hours feels rushed. Overnight in the fridge helps it set and taste way more “cannoli-like.” I’ve done 8 hours and it’s such a difference.
I tried this recipe but it didn’t taste like real cannoli. Kinda disappointed. 2/5
Nutmeg + cinnamon in a pie is kinda genius. Also I love that it doesn’t require baking the filling. My only concern is ricotta mixing—if it’s not smooth, it’ll be lumpy. Maybe blend it a bit?
Not gonna lie, “cannoli pie” is a weird name lol. But the instructions are simple and that pre-made crust saves a ton of time. I’m in.
Lol agreed on the weird name 😄 but the “easy mode” crust is clutch. I might add a little extra cinnamon though—sounds perfect for dessert nights.
I dunno, something about mixing ricotta with chocolate… 🤔 not for me. 1 star.
I think it’s delicious! The ricotta and chocolate combo is actually pretty tasty. You should give it a try! 😊
Really?! I mean, mixing cheese and chocolate sounds weird. I’d stick to normal desserts.
This recipe is dangerously easy. I doubled the pistachios and chocolate chips because… why not? The crunch helps a lot against the creamy filling. Everyone asked for the recipe.
I followed it mostly, but my whipped cream didn’t get stiff peaks 😭. Still tasted great though. Next time I’ll make sure the bowl is cold and not overmix.
Simple ingredients but wow, it looks fancy! Can’t wait to impress my friends!
I added marshmallows to the cream, and it’s SOOO good! Sugar overload, but yum!!
That sounds delicious! I love marshmallows. Gonna try it that way next time! 🤤
Premade pie crust is cheating, but in a good way 😅. Also, 3 hours is the perfect amount of time to let it set.
Honestly, I’m with you—store-bought crust saves so much stress 😅. Mine always tears a bit though, so I bake it slightly longer and let it cool more before pouring everything in.
Honestly I don’t get the hype. Ricotta + powdered sugar is just cheesecake vibes and the whipped cream part feels redundant. It’s okay, but not special.
I followed it exactly and it was great! Rich, fancy dessert energy for such normal ingredients. My family asked when I was making it again.
This cannoli pie is amazing! So easy to make and tastes delicious. 5 stars!
I’m skeptical that heavy cream will stay stiff after 3 hours in the fridge. Usually it deflates on me, but maybe this will hold better since it’s layered.
I get why you’d doubt it—whipped cream can deflate—but if you whip to *real* stiff peaks and keep it cold, it usually holds. 3 hours in the fridge shouldn’t kill it. Also, I’d avoid overmixing once it’s layered.
Maybe try more sugar or whip it more “stiff”?? I once did it and it got watery after like 2 hours, but I might’ve not chilled it right. If your fridge is warm, it’ll flop. Good luck!
Made it for a family dinner and it disappeared fast. I was surprised how well the pre-baked crust held up after the whipped cream went on. 3 hours was enough for mine, but longer was even better.
Why do people say “fold” like it’s easy? I overmixed and the chips got kinda weirdly stuck together. It was edible, just not photogenic.
So good!!!
I didn’t have mini chips, so I used regular chocolate chips and crushed some cookies for the “pistachios” (yeah yeah). Still tasted fine. Probably not the same, but hey it worked.
I’m skeptical tbh. Using chocolate chips and cookie crumbs for pistachios changes the flavor a lot—cannoli pie should have that nutty vibe. But if it still tasted good, I guess it worked out.
Honestly? That’s exactly how substitutions should go—if it tastes fine, it’s a win. Regular chips + crushed cookies for pistachios is a clever save. 😄
Honestly… I’d eat the filling with a spoon. If it’s even half as good as it sounds, it’s a win.
Not bad! I followed it pretty much exactly, but my filling was a little thick and didn’t get super smooth—maybe my ricotta was drier. Still tasted great though.
This tasted super authentic—sweet, creamy, and the pistachios add the perfect crunch. I chilled mine overnight and it was even better.
I followed it exactly but my filling was kinda runny before chilling. Maybe my ricotta was too watery? After the full 3 hours it set better, but I was nervous at first.
I used part-skim ricotta and I think that made it more loose. Could also be user error, but I had to chill way longer than 3 hours to get clean slices. Flavor still good though.
I made something similar, but I would definitely taste the ricotta mixture before adding all the chips—mine needed a pinch more sugar. Still, great idea overall.
This sounds dangerously good. The ricotta + cinnamon/nutmeg combo is exactly the cannoli vibe I want, and the pistachios/chocolate chips are such a nice crunch/sweet combo. I’ll probably add a little orange zest though.
My pie crust burned and I barely could mix the cheese right. Disaster! Never making again!!
This sounds dangerously good. Cannoli flavors in pie form? I’m in. The spices + chocolate + pistachios is such a solid combo.
Mine didn’t set right after 3 hours. I think my whipped cream softened too fast. Next time I’ll chill longer and make sure the cream is really cold.
This sounds dangerously good. Ricotta + cinnamon + nutmeg is such a classic cannoli vibe, and the pistachios make it feel fancy without being too fussy.
Wait—whip cream until stiff peaks, then spread. Ok but if I overwhip it gets grainy right? hopefully this won’t do that.
Yeah—overwhipping heavy cream can go grainy and even turn a bit buttery/split. I usually stop as soon as it holds stiff peaks and looks glossy, then get it on the pie right away. Your plan should work, especially if you chill it the 3 hours!
Cannoli pie sounds fancy but honestly the steps are simple. Pre-made crust is the move. Whipped cream stiff peaks worked for me (after 6-7 minutes). 10/10 would make again.
“Pre-made crust is the move” 👏 I love when recipes don’t act like I’m running a bakery. Gonna try this—my whipped cream usually takes forever but 6-7 minutes sounds doable.
Looks tasty but I worry about the texture. Ricotta can be watery sometimes—did you drain it? Also chilling 3 hours feels short if you want clean slices.
I totally get that about ricotta—mine was pretty thick, so I just mixed it as directed. If yours seems watery, I’d definitely drain it (or even blot it) before using. I also did 3 hours and got nice slices, but longer chilling helps if you want really clean cuts.
Not a fan. The nutmeg and cinnamon overwhelmed the ricotta for me, and the chocolate chips felt kind of random. Maybe I’ll reduce spices next time.
I made this and my whipped cream wouldn’t form stiff peaks. I used “heavy cream” but maybe it was old? Ended up more like soft peaks and the pie wasn’t as tall, but flavor was good.
I’m skeptical about using a premade crust with a ricotta base. Won’t it get soggy after 3 hours? Mine did a bit, but I ate it anyway lol.
I get the concern, but if the crust was baked and fully cooled, it usually holds up. 3 hours is kinda the “sweet spot” before it gets too soft—especially with that whipped cream on top. I’d still chill it uncovered for the first hour to set, then cover.
I’m skeptical about using whole ricotta and then just mixing it—won’t it be grainy? Mine was a little lumpy, so I might try blending it next time. Still, pretty solid dessert.
This turned out way better than I expected—creamy, not too sweet, and the cinnamon/nutmeg combo tastes super authentic. I chilled it overnight and it was perfect.
Whipping heavy cream to stiff peaks is where I always struggle. It turned slightly grainy for me, so the top didn’t look as pretty. Flavor was still good!
Pretty good, though I felt like it was a bit too sweet for my taste. Next time I’ll cut the powdered sugar and maybe use fewer chocolate chips. Still, super easy recipe.
I totally get that—this one can come out sweet. I cut the powdered sugar in half and it still tasted rich. I also added the cinnamon/nutmeg more lightly next time.
Weird, mine wasn’t sweet at all? maybe it depends on the ricotta brand. I used the full amounts and it was more like dessert-fluffy than candy. Idk, but I’d try less chips like you said.