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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 whole-milk ricotta for the creamiest texture. Low-fat ricotta can turn the filling watery.
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.
Sweetness balance: Use powdered sugar instead of granulated sugar for a smoother texture.
Chill Properly: Refrigerate the pie for at least 4 hours (or overnight) to let the filling set perfectly.
 

Nutrition Facts (Estimated) – Cannoli Pie


Serving size: 1 slice (1/8 pie) Calories: 420
Nutrient Amount %DV
Total Fat 27g 35%
└ Saturated Fat 15g 75%
Cholesterol 70mg 23%
Sodium 210mg 9%
Total Carbohydrate 36g 13%
└ Dietary Fiber 1g 4%
└ Total Sugars 26g —
   └ Added Sugars 22g 44%
Protein 8g 16%
Calcium 180mg 14%
Iron 1.2mg 6%
Potassium 160mg 4%
Most of the calories and fat come from the whole-milk ricotta, mascarpone, and the butter-based graham cracker crust, while the powdered sugar and chocolate chips contribute the majority of the sugars.

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