Description
This Cannoli Cream Pie combines a crisp, buttery graham cracker crust with a luscious, creamy filling inspired by classic cannoli flavors. Featuring mascarpone, ricotta, and hints of vanilla, cinnamon, and orange zest, it’s studded with mini chocolate chips for a delightful crunch. Perfectly chilled and topped with optional whipped cream and chocolate chips, this no-bake pie is an irresistible dessert that brings the authentic taste of Italian cannoli into a convenient, crowd-pleasing format.
Ingredients
Scale
Crust
- 12 graham cracker sheets
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 ½ cups heavy whipping cream
- 8 ounces mascarpone
- ¾ cup confectioners’ sugar
- 1 cup whole milk ricotta cheese
- 1 teaspoon vanilla extract
- ⅛ teaspoon cinnamon
- 1 teaspoon orange zest
- ¾ cup mini chocolate chips
Optional Topping
- Additional whipped cream
- Additional mini chocolate chips
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). Place the graham cracker sheets in a food processor and pulse until they are finely ground to create the base texture for the crust.
- Mix Crust Ingredients: To the ground graham crackers, add granulated sugar and the melted unsalted butter. Pulse again until the mixture has a texture similar to wet sand, which will help it hold together when baked.
- Form and Bake Crust: Transfer the mixture into an ungreased pie dish. Press firmly into the bottom and sides of the dish to form an even crust layer. Bake in the preheated oven for 10 minutes to set it, then remove and allow to cool completely before adding the filling.
- Whip Cream: In a mixing bowl, beat the heavy whipping cream until stiff peaks form, then set aside. This will provide a light, airy texture to the filling.
- Prepare Cream Cheese Mixture: In a separate large bowl, beat the mascarpone cheese until smooth. Add the confectioners’ sugar and beat again until fully combined.
- Add Ricotta and Flavorings: Stir in the ricotta cheese, vanilla extract, cinnamon, and orange zest. Beat the mixture until all ingredients are well incorporated, creating a creamy, flavorful base for the pie filling.
- Fold in Whipped Cream and Chocolate Chips: Gently fold the whipped cream into the mascarpone mixture to keep the filling light and fluffy. Then stir in the mini chocolate chips evenly throughout the filling.
- Assemble Pie: Spread the prepared filling evenly over the cooled graham cracker crust, smoothing the top with a spatula.
- Chill Pie: Refrigerate the pie for at least 3 hours, or until the filling is fully set, allowing the flavors to meld beautifully.
- Add Toppings and Serve: Before serving, optionally top the pie with additional whipped cream and mini chocolate chips for extra decoration and flavor. Slice and enjoy this delightful cannoli-inspired treat.
Notes
- For best results, allow the pie to chill overnight to ensure the filling is fully firm.
- If you prefer, swap graham cracker crust with a traditional pastry crust, but baking times may vary.
- Use whole milk ricotta for a richer texture; part-skim will work but be slightly less creamy.
- Orange zest adds a bright flavor; substitute with lemon zest for a different citrus twist.
- Store leftovers covered in the refrigerator for up to 3 days for optimal freshness.
- Ensure heavy cream is very cold before whipping for best volume.
