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A chilled cannoli cream pie topped with mini chocolate chips and chopped pistachios, neatly sliced with a glossy finish, displayed on a clean white marble background.

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 5 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 547 kcal

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.
    A golden graham cracker crust cooling on a wire rack over a white marble cooktop, with a bowl of crushed graham crackers nearby.
  • Whip the cream: Beat the heavy whipping cream in a clean bowl with an electric mixer until stiff peaks form, then set aside.
    A mixing bowl on a white marble surface with heavy cream being whipped into stiff peaks, alongside an electric mixer with a whisk attachment.
  • Mix the cream cheese: Beat cream cheese and powdered sugar together until smooth.
    A mixing bowl on a white marble cooktop showing cream cheese and powdered sugar being blended, with a spatula scraping down the sides of the bowl.
  • 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.
    A bowl on a white marble counter with ricotta cheese, whipped cream, vanilla, and chocolate chips being gently folded together into a smooth mixture.
  • Assemble the pie: Pour the filling into the cooled graham cracker crust and spread evenly.
    Creamy cannoli filling being poured into a baked graham cracker crust and spread evenly with a spatula, surrounded by bowls of chocolate chips and pistachios on a white marble cooktop.
  • Chill the pie: Refrigerate for at least 5 hours or overnight. Top with extra mini chocolate chips before serving.
    A chilled cannoli cream pie topped with mini chocolate chips and chopped pistachios, neatly sliced with a glossy finish, displayed on a clean white marble background.