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
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
- Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
- 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
- In a large bowl, beat together ricotta cheese, mascarpone cheese, and powdered sugar until smooth and creamy.
- Add vanilla extract, almond extract, and orange zest. Mix until fully incorporated.
- Gently fold in mini chocolate chips.
Step 3: Assemble the Pie
- Spread the cannoli cream filling evenly over the prepared crust. Smooth the top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Step 4: Prepare the Whipped Cream Topping
- 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
- Pipe or spread the whipped cream over the chilled pie.
- Garnish with mini chocolate chips, orange zest, or maraschino cherries.
- 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
