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
