Cannoli Pie: A Sweet Blend of Tradition and Comfort

There’s something about Cannoli Pie that feels like home. It takes the heart of a classic Sicilian cannoli, that creamy ricotta filling, the tiny chocolate chips, the hint of orange or vanilla and wraps it in the kind of dessert you’d proudly serve at Sunday dinner.

The original cannoli comes from Sicily, where it started as a celebration dessert, meant to symbolize joy and abundance. When Italian families brought their traditions to America, they added their own touches, and somewhere along the way, Cannoli Pie was born.

Instead of the crisp pastry shell, you get a golden, buttery crust filled with smooth ricotta cream. It’s comfort and tradition baked into one simple, irresistible dessert, a sweet reminder that some recipes evolve, but their soul always stays the same.

Typical Ingredients

Ricotta cheese (whole milk, drained)
Mascarpone cheese or cream cheese (optional, for extra creaminess)
Granulated sugar
Powdered sugar
Vanilla extract
Orange zest or lemon zest (optional)
Mini chocolate chips
Pie crust (homemade or store-bought) or graham cracker crust
Heavy cream or whipped topping (for light texture)
Cinnamon (optional, for flavor)
Chopped pistachios (for garnish)
Chocolate shavings or extra chips (for topping)
Powdered sugar (for dusting)

Cannoli Pie
This Cannoli Pie tastes like a hug from an Italian grandma, rich, creamy, and full of love. It has all the flavors of a traditional Sicilian cannoli but in a simple, comforting pie that’s perfect for sharing. The smooth ricotta and mascarpone filling is sweet but not too sweet, dotted with tiny chocolate chips and brightened by a touch of citrus zest. All of that goodness sits inside a buttery crust that adds just the right bit of crunch.
Elegant enough for a holiday table, easy enough for a Sunday dinner, and always a little taste of Italy in every slice.
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Prep Time 30 minutes
Chill Time 4 hours
Servings: 10
Course: Dessert
Cuisine: Italian – American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 prepared 9-inch pie crust (or homemade)
  • 2 cups whole milk ricotta cheese (well drained)
  • ½ cup mascarpone cheese (or cream cheese)
  • ¾ cup powdered sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest or lemon zest
  • ½ cup mini chocolate chips
  • ½ cup heavy cream (whipped to soft peaks)
  • Chopped pistachios or extra chocolate chips (for garnish)
  • Powdered sugar (for dusting)
  • ½ teaspoon ground cinnamon (optional)

Equipment

  • 9-inch pie dish

Instructions
 

  1. Prepare the Crust
    If using homemade dough, blind-bake it at 375°F (190°C) for about 12–15 minutes or until golden.
    Let it cool completely before filling.
  2. Drain the Ricotta
    Place ricotta in a fine mesh strainer or cheesecloth. Let it drain for at least 30 minutes to remove excess moisture. This ensures a smooth, creamy filling.
  3. Make the Filling
    In a large bowl, beat the drained ricotta and mascarpone together until creamy.
    Add powdered sugar, granulated sugar, vanilla, cinnamon, and zest. Mix until smooth and fluffy.
    Add Chocolate Chips & Cream
    Gently fold in mini chocolate chips.
    In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the ricotta mixture.
  4. Assemble the Pie
    Spoon the filling into the cooled crust and smooth the top with a spatula.
    Garnish with pistachios, chocolate chips, or a light dusting of powdered sugar.
  5. Chill & Serve
    Refrigerate for at least 4 hours, or overnight, until set.
    Slice, dust with extra powdered sugar, and enjoy chilled.

Notes

Drain the Ricotta Well: Make sure your ricotta is fully drained to avoid a watery filling. Place it in a fine mesh strainer or cheesecloth for at least 30 minutes.
Use Fresh Ingredients: Fresh ricotta and mascarpone make the filling extra creamy and flavorful.
Add a Citrus Twist: A little orange or lemon zest brightens the flavor and gives it that classic Italian touch.
Chill Properly: Refrigerate the pie for at least 4 hours (or overnight) to let the filling set perfectly.
Homemade Pie Crust:
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cubed
  • 3–4 tablespoons ice water
  • Mix flour and salt in a bowl.
  • Cut in cold butter until mixture resembles coarse crumbs.
  • Gradually add ice water until dough comes together.
  • Chill dough for 30 minutes. Roll to fit a 9-inch pie pan.
  • Optional: Blind bake at 375°F (190°C) for 12–15 minutes with parchment and weights, then 5–7 minutes more uncovered. Cool completely.

Pasta Frolla: Italian Sweet Shortcrust Pastry

Quick Graham Cracker Crust:
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • Mix graham cracker crumbs, melted butter, and sugar.
  • Press into a 9-inch pie pan evenly.
  • Chill 30 minutes or bake at 350°F (175°C) for 8–10 minutes. Cool completely.
Flavor Variations

Cannoli Pie is versatile, and you can easily tweak it to suit different tastes or occasions. These simple variations let you make the dessert your own while keeping that classic Sicilian charm.

Chocolate Lovers: Mix cocoa powder into the filling or drizzle melted chocolate over the top for a richer dessert.

Nutty Twist: Fold in finely chopped pistachios, almonds, or hazelnuts for added crunch and flavor.

Fruit Infusion: Add small pieces of candied orange, dried cherries, or raspberries to the filling for a fruity kick.

Coffee Kick: Stir in a teaspoon of espresso or strong coffee for a subtle mocha flavor.

Spiced Up: Add a pinch of cinnamon, nutmeg, or even cardamom to give the pie a warm, aromatic touch.

Storage

Cannoli Pie is best enjoyed chilled and keeps well in the fridge. Store it in an airtight container for up to 3 days to maintain its creamy texture and fresh flavor. Avoid freezing, if possible, as the ricotta filling can become grainy after thawing.

For serving, remove it from the fridge about 10–15 minutes before slicing to make cutting easier and ensure each piece stays neat. Garnishes like powdered sugar or chopped pistachios can be added just before serving to keep them fresh and vibrant.