This Cannoli Cream Pie combines the irresistible richness of cannoli with the creamy decadence of a pie. It’s a perfect dessert for any special occasion or when you simply want to treat yourself to something extraordinary.
The silky ricotta filling, sweetened with powdered sugar and flavored with vanilla and a hint of citrus, sits in a buttery, flaky crust that’s impossible to resist.
Pair it with a bite of Irish Cream Tiramisu or a dollop of Whipped Cream for an indulgent experience that will have your taste buds dancing. The rich, boozy tiramisu complements the creamy, nutty flavors of the cannoli pie, while the whipped cream adds a light, airy finish to each bite.
Why I Love This Recipe (And You Will Too):
- Irresistibly Creamy: The cannoli cream filling is a velvety cream that melts in your mouth.
- A Slice of Italy: With its classic cannoli flavors, this pie brings a taste of Italy right to your dessert table.
- Flaky & Buttery Crust: The buttery pie crust gives it the perfect balance of texture, complementing the smooth cream filling.
- Crowd-Pleaser: This dessert is always a hit at any gathering, sure to impress friends and family.
Cannoli Cream Pie Recipe
This rich, creamy pie blends whipped cream, ricotta, and cream cheese in a graham cracker crust. Topped with crunchy pistachios and chocolate chips, it’s a sweet, refreshing dessert perfect for any occasion.
Equipment
- 9-inch prepared graham cracker crust
- Electric mixer
- Clean bowls
- Wire Rack
- Spatula
- Measuring cups and spoons
- Refrigerator
- Serving plates
Ingredients
- 1 9-inch prepared graham cracker crust
- 1 cup heavy whipping cream
- 1 8 ounce package cream cheese, at room temperature
- 1 cup confectioner’s sugar
- 1 1/2 cups full fat ricotta cheese
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup chopped lightly salted pistachios
- 1/2 cup mini chocolate chips plus more for topping
Instructions
- Preheat the oven: Bake the graham cracker crust in a preheated oven at 325°F until golden brown, about 10 minutes. Let cool completely on a wire rack.
- Whip the cream: Beat the heavy whipping cream in a clean bowl with an electric mixer until stiff peaks form, then set aside.
- Mix the cream cheese: Beat cream cheese and powdered sugar together until smooth.
- Combine ricotta: Fold in ricotta cheese, vanilla extract, and salt until well combined.
- Fold in whipped cream: Gently fold in the whipped cream, then fold in pistachios and mini chocolate chips.
- Assemble the pie: Pour the filling into the cooled graham cracker crust and spread evenly.
- Chill the pie: Refrigerate for at least 5 hours or overnight. Top with extra mini chocolate chips before serving.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 547 kcal |
| Carbohydrates | 41 g |
| Fibre | 2 g |
| Fat | 10 g |
| Protein | 4 g |
| Sugar | 20 g |
