Description
A rich and creamy Italian-inspired dessert that combines the classic flavors of cannoli with a smooth no-bake pie filling, featuring sweet ricotta, mascarpone, chocolate chips, and a crisp crust.
Ingredients
- 1 prepared graham cracker pie crust (9-inch)
- 1 cup ricotta cheese, well drained
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3/4 cup mini chocolate chips
- 2 tablespoons orange zest (optional)
- 2 tablespoons chopped pistachios for garnish
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, combine ricotta cheese and mascarpone cheese. Beat until smooth and creamy.
- Add powdered sugar, vanilla extract, and cinnamon. Mix until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the ricotta mixture until light and fluffy.
- Fold in the mini chocolate chips and optional orange zest.
- Spoon the cannoli cream filling into the prepared graham cracker crust and smooth the top.
- Refrigerate the pie for at least 4 hours or until fully set.
- Before serving, garnish with chopped pistachios, extra chocolate chips, and a light dusting of powdered sugar.
Notes
- Drain ricotta well to avoid a watery filling.
- For extra flavor, add a tablespoon of cannoli liqueur or almond extract.
- The pie can be chilled overnight for best texture.
- A chocolate cookie crust can be used instead of graham cracker crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian