Description
Cannoli Cream Pie is a no-bake dessert that brings all the rich, creamy, and slightly tangy flavors of a classic cannoli into a luscious pie form. With a buttery graham cracker crust and a smooth ricotta-mascarpone filling speckled with mini chocolate chips, this chilled treat is pure Italian-inspired bliss—no oven needed!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 1/2 cups whole milk ricotta cheese
- 1 cup mascarpone cheese (or cream cheese)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- Optional: extra mini chips and crushed pistachios for garnish
Instructions
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge for 20–30 minutes to set.
- In a large bowl, beat together ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth and fluffy.
- Fold in the mini chocolate chips.
- Spoon the filling into the chilled crust and smooth the top with a spatula.
- Chill the pie for at least 4 hours, or overnight, until set.
- Before serving, garnish with extra mini chips and crushed pistachios if desired.
Notes
- For best texture, drain ricotta cheese before using to reduce moisture.
- Use a springform pan if you want cleaner slices and easy removal.
- This pie keeps well in the fridge for up to 4 days—great for make-ahead desserts!
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 21g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg
Keywords: cannoli cream pie, no bake dessert, ricotta mascarpone pie, easy Italian dessert, chocolate chip cannoli pie