Italian Cannoli Cream Pie

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

  • No-Bake Convenience: This pie requires no baking, making it an excellent choice for those who want a quick and easy dessert without the need for an oven.
  • Authentic Flavors: Combining ricotta and mascarpone cheeses with orange zest and mini chocolate chips delivers the authentic taste of traditional Italian cannoli in every bite.
  • Versatile and Elegant: Perfect for both casual family dinners and special occasions, this pie offers a sophisticated yet approachable dessert option.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Filling (Cannoli Cream):

  • 1 ½ cups whole milk ricotta cheese
  • 1 cup mascarpone cheese
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Zest of 1 orange
  • ½ cup mini chocolate chips

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Optional: mini chocolate chips, orange zest, or maraschino cherries for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Crust

  1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
  2. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
  3. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
  4. Chill the crust in the refrigerator for 15–20 minutes, or bake at 350°F (175°C) for 8–10 minutes for a firmer crust. Allow to cool completely.

Step 2: Make the Cannoli Cream Filling

  1. In a large bowl, beat together the ricotta cheese, mascarpone cheese, and powdered sugar until smooth and creamy.
  2. Add the vanilla extract, almond extract, and orange zest. Mix until fully incorporated.
  3. Gently fold in the mini chocolate chips.

Step 3: Assemble the Pie

  1. Spread the cannoli cream filling evenly over the prepared crust. Smooth the top with a spatula.
  2. Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Step 4: Prepare the Whipped Cream Topping

  1. In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form.

Step 5: Garnish and Serve

  1. Pipe or spread the whipped cream topping over the chilled pie.
  2. Garnish with mini chocolate chips, orange zest, or maraschino cherries, if desired.
  3. Slice and serve immediately, or keep refrigerated until ready to enjoy.

Servings and Timing

  • Servings: This pie yields approximately 8 servings.
  • Preparation Time: About 20 minutes.
  • Chilling Time: At least 4 hours, preferably overnight, to allow the filling to set properly.

Variations

  • Nutty Addition: Fold in chopped pistachios along with the mini chocolate chips for added crunch and flavor.
  • Citrus Twist: Substitute lemon zest for orange zest to give the pie a different citrus profile.
  • Chocolate Lovers: Drizzle melted chocolate over the top of the pie before adding the whipped cream for an extra layer of decadence.
  • Spiced Flavor: Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced undertone.

Storage/Reheating

  • Storage: Cover the pie tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days.
  • Freezing: For longer storage, wrap the pie securely and freeze for up to 1 month. Thaw in the refrigerator before serving.
  • Reheating: This pie is best enjoyed chilled and does not require reheating.

FAQs

What is a cannoli cream pie?

A cannoli cream pie is a dessert that combines the traditional filling of Italian cannoli—typically made with ricotta cheese, mascarpone, and flavorings like citrus zest and chocolate chips—set in a pie crust instead of the traditional fried pastry shell.

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with a traditional pastry crust, a chocolate cookie crust, or even a crust made from crushed waffle cones for added texture and flavor.

Do I need to drain the ricotta cheese?

It’s recommended to use whole milk ricotta cheese and, if it’s particularly watery, draining it using cheesecloth can help achieve a thicker, creamier filling.

Can I make this pie ahead of time?

Absolutely

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Italian Cannoli Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: About 4 hours 20 minute
  • Yield: 8 servings
  • Diet: Vegetarian
Print Recipe

Description

A delightful twist on the classic Italian pastry, this no-bake Italian Cannoli Cream Pie combines the rich, creamy filling of traditional cannoli with the ease of a pie. Made with ricotta, mascarpone, mini chocolate chips, and a crunchy graham cracker crust, this elegant dessert is perfect for any occasion.

Ingredients

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
For the Filling (Cannoli Cream):
  • 1 ½ cups whole milk ricotta cheese
  • 1 cup mascarpone cheese
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Zest of 1 orange
  • ½ cup mini chocolate chips
For the Topping:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Optional: Mini chocolate chips, orange zest, or maraschino cherries for garnish

Instructions

Step 1: Prepare the Crust

  1. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
  2. Mix until the crumbs are evenly coated and resemble wet sand.
  3. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
  4. Chill in the refrigerator for 15–20 minutes (or bake at 350°F for 8–10 minutes for a firmer crust). Allow to cool.

Step 2: Make the Cannoli Cream Filling

  1. In a large bowl, beat together ricotta cheese, mascarpone cheese, and powdered sugar until smooth and creamy.
  2. Add vanilla extract, almond extract, and orange zest. Mix until fully incorporated.
  3. Gently fold in mini chocolate chips.

Step 3: Assemble the Pie

  1. Spread the cannoli cream filling evenly over the prepared crust. Smooth the top.
  2. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Step 4: Prepare the Whipped Cream Topping

  1. In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract on high speed until soft peaks form.

Step 5: Garnish and Serve

  1. Pipe or spread the whipped cream over the chilled pie.
  2. Garnish with mini chocolate chips, orange zest, or maraschino cherries.
  3. Slice and serve immediately or refrigerate until ready to enjoy.

Notes

  • For a thicker filling, drain ricotta using cheesecloth if it’s too watery.
  • For a nutty twist, fold in chopped pistachios with the chocolate chips.
  • For a chocolate version, drizzle melted chocolate over the pie before adding the whipped cream.
  • Store covered in the refrigerator for up to 3 days. Can also be frozen for up to 1 month.
  • Prep Time: 20 minute
  • Chilling Time: 4 hours (preferably overnight)
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Italian

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star