This Cannoli Pie is a decadent dessert, blending the rich, creamy flavors of ricotta and mascarpone cheese into a delightful sweet treat. Imagine sinking into a buttery graham cracker crust filled with a luscious mixture that’s reminiscent of your favorite Italian pastry. It’s like a meet-up between a cannoli and a cheesecake, and trust me, it’s absolutely heavenly!

You have the freedom to customize this pie with your favorite toppings—pistachios, chocolate chips, or even a dollop of fresh whipped cream. The best part? This dessert is surprisingly easy to whip up. You’ll only need a few simple steps to create something that looks and tastes like it took hours in the kitchen. While it’s chilling, just sit back and daydream about how fabulous your guests will think you are once they dig in.

Key Ingredients for Cannoli Pie

• Crust: A wonderful mix of crushed graham crackers, sugar, and melted butter. Be sure to press it firmly into the pan, especially on the sides, to maintain its shape.
• Whole Milk Ricotta Cheese: Draining it well is essential to avoid a soggy filling. A fine mesh strainer or cheesecloth works wonders!
• Mascarpone Cheese: Allow this to soften at room temperature for a smooth, clump-free mixture.
• Powdered Sugar: Opt for powdered sugar to ensure a silky finish, as it dissolves effortlessly.
• Cinnamon: A pinch adds a lovely warmth that complements the sweet flavors. Feel free to swap it for nutmeg if you prefer.
• Mini Semisweet Chocolate Chips: Gently fold these in at the end to preserve their shape and ensure they don’t sink to the bottom of the filling.
• Garnish Options: Top the pie with your choice of garnishes just before serving for the freshest look. Consider adding more chocolate chips, chopped pistachios, powdered sugar, or whipped cream.

How to Make Cannoli Pie

The process is so straightforward that the hardest part will be the wait while it chills. But trust me, it’s worth every second!

1. Make the Crust

Mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it firmly into a pie pan and bake at 350°F for about 8-10 minutes. This will give you a delightful, crispy crust.

2. Make the Filling

Using a mixer, beat together the ricotta, mascarpone, and powdered sugar for about 2 to 3 minutes until everything is smooth and creamy. Add in the vanilla, a pinch of cinnamon, and salt, and fold in the mini chocolate chips gently.

3. Assemble and Chill

Spoon the luscious filling into your cooled crust. Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to let those flavors mingle beautifully.

4. Garnish and Serve

If you wish, top your pie with mini chocolate chips, chopped pistachios, powdered sugar, or a fluffy dollop of whipped cream just before serving. Slice, serve, and enjoy every bite!

Tips and Tricks

Here are some tried-and-true ways to get the perfect cannoli pie every time:

• Use full-fat dairy: Whole milk ricotta and full-fat mascarpone yield the richest flavors. Avoid low-fat options, as they may prevent the filling from setting properly.
• Strain the ricotta: This step is crucial to remove excess moisture. Place the ricotta in a cheesecloth-lined strainer over a bowl and allow it to drain in the fridge for a few hours.
• Use mini chocolate chips: You’ll create a delightful surprise of chocolate flavor with every bite.
• Wipe the knife: For perfectly neat slices, wipe your knife with a paper towel between each cut.
• Mascarpone alternative: If you’re out of mascarpone, cream cheese makes a suitable substitute, though it’s tangier and thicker.
• Consume within 2 days: For the best texture, enjoy your pie within this timeframe to avoid a soggy crust.

Serving Suggestions

While cannoli pie is delightful on its own, consider these serving suggestions to really elevate the dish:

Add classic cannoli toppings like mini chocolate chips, chopped pistachios or almonds, and a light dusting of powdered sugar. For a stunning presentation, finish it off with a dollop of whipped cream, a drizzle of chocolate syrup, or even a few adorably small cannoli for fun.

How to Store

To Store: Keep the pie covered with foil in the refrigerator for up to 3 to 5 days. It’s best enjoyed within the first 1 to 2 days to avoid a soggy crust.

Important: Avoid freezing cannoli pie, as the dairy-filled filling may separate and lose its delightful texture once thawed.

More Cannoli Recipes You’ll Love

• Cannoli
• Cannoli Cheesecake Bars
• Cannoli Cake
• Mini Cannoli Bites
• Cannoli Dip