A Sicilian-inspired dessert with crispy crust, rich ricotta filling, and chocolate chips
Why You’ll Love This Recipe
This Cannoli Cream Pie brings the flavors of traditional Italian cannoli into an easy, no-fuss pie. A buttery graham cracker crust holds a luscious ricotta-mascarpone filling studded with chocolate chips and citrus zest. Perfect for holidays, dinner parties, or whenever you crave authentic Italian dolci!
Ingredients
For the Crust
- 1½ cups (150g) graham cracker crumbs
- ⅓ cup (75g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
- ½ tsp cinnamon
For the Cannoli Filling
- 1½ cups (340g) whole-milk ricotta, drained
- 8 oz (225g) mascarpone cheese, softened
- ¾ cup (90g) powdered sugar
- 1 tsp vanilla extract
- ½ tsp orange or lemon zest
- ½ cup (90g) mini chocolate chips
- ½ tsp cinnamon
For Garnish
- Powdered sugar
- Extra chocolate chips
- Chopped pistachios (optional)
Instructions
1. Make the Crust
- Preheat oven to 350°F (175°C).
- Mix graham crumbs, melted butter, sugar, and cinnamon. Press into a 9-inch pie dish.
- Bake for 8–10 minutes, then cool completely.
2. Prepare the Filling
- Beat ricotta and mascarpone until smooth.
- Add powdered sugar, vanilla, zest, and cinnamon. Fold in chocolate chips.
3. Assemble & Chill
- Spread filling into the cooled crust.
- Refrigerate for at least 4 hours (or overnight) to set.
4. Serve
- Dust with powdered sugar and top with extra chocolate chips or pistachios.
Tips for Success
✔ Drain ricotta overnight in a cheesecloth for a thicker filling.
✔ No mascarpone? Use cream cheese + 2 tbsp heavy cream.
✔ For a boozy twist, add 1 tbsp Marsala wine to the filling.
Serving Suggestions
- With espresso or amaretto
- Drizzled with chocolate sauce
- As part of an Italian dessert spread
Final Thoughts
This Cannoli Cream Pie is a creamy, crunchy, crowd-pleasing twist on the classic Sicilian treat. Easy to make yet impressive enough for special occasions!
Variation: Use a pastry crust for authenticity, or swap chocolate chips for candied citrus.