Why You’ll Love This Recipe
Italian Cannoli Cream Pie takes everything people adore about traditional cannoli and transforms it into an elegant, sliceable dessert that is both easy and impressive. Instead of individual shells, the classic creamy filling is layered into a crisp pie crust, making this dessert perfect for gatherings and special occasions. I first made this pie when I wanted cannoli flavor without the time and mess of frying shells, and it immediately became a favorite. The filling is smooth, lightly sweet, and studded with chocolate chips, while the crust adds just the right amount of crunch. It feels indulgent but not heavy, and the balance of flavors is spot on. This pie is ideal for make-ahead entertaining since it sets beautifully in the refrigerator. Whether served after a family dinner or as the centerpiece of a celebration, it delivers traditional Italian-inspired flavor in a simple, modern form.
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Italian Cannoli Cream Pie: A No-Bake Twist on a Classic Dessert
- Total Time: 4 hours 15 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A creamy Italian-inspired dessert that combines classic cannoli filling flavors with a smooth, sliceable pie set in a crisp crust.
Ingredients
- 1 pre-baked graham cracker or pastry pie crust (9-inch)
- 1 1/2 cups whole-milk ricotta cheese, drained
- 1 cup mascarpone cheese
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios (optional)
- Whipped cream for topping (optional)
Instructions
- In a mixing bowl, beat ricotta and mascarpone together until smooth and creamy.
- Add powdered sugar, vanilla extract, and cinnamon; mix until fully combined.
- Fold in mini chocolate chips and pistachios if using.
- Spoon the cannoli cream filling into the prepared pie crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Top with whipped cream before serving if desired.
- Slice and serve chilled.
Notes
- Drain ricotta well to avoid a watery filling.
- For extra flavor, add a splash of orange zest.
- Keep refrigerated until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
Ricotta cheese is the heart of the filling. When well-drained, it creates a creamy, authentic cannoli-style texture without being watery.
Mascarpone cheese adds richness and smoothness, giving the filling a luxurious mouthfeel.
Powdered sugar sweetens the filling gently and dissolves easily, ensuring a smooth consistency.
Vanilla extract enhances the overall flavor and softens the richness of the cheeses.
Orange zest adds a subtle citrus note that brightens the filling and reflects classic cannoli flavor.
Mini chocolate chips provide texture and bursts of sweetness throughout the pie.
Graham cracker or pastry crust forms the base of the pie, adding crunch and structure.
Ground cinnamon adds warmth and depth without overpowering the delicate filling.
Chopped pistachios are optional but add color, crunch, and a traditional finish.
Directions
Step-by-Step Cooking Instructions
Begin by preparing the ricotta cheese. If it is not already thick, strain it through a fine mesh sieve or cheesecloth for several hours to remove excess moisture. This step is essential for a firm, creamy pie filling.
In a large bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, cinnamon, and orange zest. Mix gently until smooth and well blended, taking care not to overmix.
Fold in the mini chocolate chips evenly throughout the filling. Spoon the mixture into the prepared pie crust and smooth the top with a spatula.
Cover the pie and refrigerate for at least four hours, or until fully set. Just before serving, sprinkle chopped pistachios and additional chocolate chips on top if desired. Slice and serve chilled.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 8 people. Preparation takes about 20 minutes, with at least 4 hours of chilling time before serving.
Storage/reheating
Store the pie covered in the refrigerator for up to three days. This dessert is best served cold and does not require reheating.
Variations and Customizations
Italian Cannoli Cream Pie is easy to adapt. For a chocolate version, add cocoa powder to the filling or use a chocolate cookie crust instead of graham cracker. I tested it with a chocolate crust, and it added a deeper, more indulgent flavor.
You can customize the mix-ins by replacing chocolate chips with chopped dark chocolate or candied orange peel. For a lighter texture, gently fold in whipped cream before filling the crust.
Flavor variations work well too. A touch of almond extract creates a nutty note, while lemon zest can replace orange for a brighter citrus profile. If you prefer individual servings, spoon the filling into small tart shells or glasses for a cannoli-inspired dessert cup.
Nutrition and Dietary Info
Italian Cannoli Cream Pie is a rich dessert made with cheese and sugar, best enjoyed in moderation. Ricotta and mascarpone provide calcium and protein, while portion control helps maintain balance.
Expert Tips & Customizations
Ricotta Drainage
Properly draining the ricotta prevents a loose or watery filling.
Gentle Mixing
Avoid overmixing to keep the filling light and smooth.
Chill Time
Allow enough chilling time for clean slices and best texture.
FAQs
Can I make this pie ahead of time?
Yes, it can be prepared a day in advance and stored refrigerated.
Does this taste like traditional cannoli?
Yes, the flavor closely resembles classic cannoli filling.
Can I use low-fat ricotta?
Yes, but the filling will be slightly less rich.
Is baking required?
No, this is a no-bake dessert.
Can I freeze this pie?
Freezing is not recommended due to texture changes.
What crust works best?
Graham cracker or pastry crust both work well.
Can I reduce the sugar?
Yes, adjust powdered sugar to taste.
Are pistachios necessary?
No, they are optional but add traditional flair.
Can I make it gluten-free?
Yes, use a gluten-free crust.
How long does it need to chill?
At least four hours for proper setting.
Conclusion
Italian Cannoli Cream Pie is a simple yet elegant dessert that captures the essence of classic cannoli in an easy, shareable form. Creamy, lightly sweet, and beautifully textured, it is a reliable crowd-pleaser perfect for any occasion.
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