Italian Cannoli Cream Pie

Hi, I’m Sam from dishfoody.com, where I share recipes designed to make your kitchen adventures delicious and joyful. If you’re tired of dry, overcooked desserts or heavy pies, this Italian Cannoli Cream Pie delivers a creamy, crunchy, and delightfully balanced dessert inspired by classic cannoli flavors.

With my years of recipe expertise, I’ve crafted this no-bake pie that combines ricotta sweetness, chocolate chips, and an irresistible flaky crust. Below you’ll find ingredient tips, easy assembly instructions, flavor variations, and serving ideas to make this Italian treat a standout.

Why This Italian Cannoli Cream Pie Works

• Uses sweetened ricotta as the creamy, luscious filling base
• Adds mini chocolate chips for crunch and texture
• Features a crisp pastry crust or graham cracker base for ideal contrast
• Simple ingredients create an elegant dessert
• No baking needed, quick to assemble
• Perfect for holidays, dinner parties, or casual treats

Choosing the Right Ingredients

Ricotta Cheese:

• Whole milk ricotta for creamy texture and mild sweetness
• Drain excess whey for thicker filling

Crust Options:

• Store-bought or homemade pie crust (pre-baked)
• Graham cracker crust for easy no-bake alternative

Add-ins:

• Mini chocolate chips or finely chopped chocolate
• Orange zest or cinnamon for subtle flavor enhancements

Buying Tips:

• Use fresh ricotta with smooth consistency
• Choose top-quality chocolate chips to elevate flavor

Ingredients & Prep

• 1 pre-baked 9-inch pie crust or graham cracker crust
• 2 cups ricotta cheese, drained
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips
• 1 teaspoon orange zest (optional)
• 1 cup heavy cream, whipped to soft peaks

Step-by-Step Cooking Instructions

1. In a large bowl, beat ricotta, powdered sugar, and vanilla until smooth.
2. Fold in mini chocolate chips and orange zest gently.
3. Whip heavy cream until soft peaks form and carefully fold into ricotta mixture until combined.
4. Spoon filling into prepared pie crust and smooth the surface.
5. Refrigerate for at least 4 hours or overnight to set.
6. Optional: garnish pie with chopped pistachios, extra chocolate chips, or dust with cocoa powder before serving.

Pro Tips

• Chill ricotta overnight for best consistency
• Fold whipped cream gently to maintain airy texture
• Use a cookie crumb crust for ease and added flavor

Flavor Variations

Nutty Addition:

Mix in finely chopped pistachios or toasted almonds.

Spiced Twist:

Add cinnamon or nutmeg to ricotta mixture.

Global Touches:

• Sicilian: Fold in candied orange peel and cinnamon
• American: Add marshmallow fluff and chocolate swirls
• French: Incorporate crème fraiche and lemon zest

Serving Suggestions

Serve chilled with espresso or dessert wine. Pair with fresh berries or a fruit compote.

FAQs

• Can I make ahead? Yes, refrigerate overnight for best flavor and texture.
• How long does it keep? Store covered in fridge up to 3 days.
• Is this gluten-free? Use gluten-free crust options for safe serving.

Conclusion

Indulge in this luscious Italian Cannoli Cream Pie a no-bake dessert combining creamy ricotta, chocolate, and crisp crust that will wow any crowd. Simple, impressive, and delicious. For more sweet inspiration, visit dishfoody.com and try our Creamy Yogurt Cake.

Italian Cannoli Cream Pie

Print Recipe

Decadent Italian Cannoli Cream Pie with a creamy ricotta filling spiced with cinnamon and vanilla, nestled in a crisp graham cracker crust and topped with mini chocolate chips and pistachios.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 3 hrs 25 mins
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baked and Chilled
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 2 cups ricotta cheese, drained
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup mini chocolate chips
• 1/4 cup chopped pistachios
• Optional: whipped cream for topping

Instructions

• 1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter.
• 2. Press mixture into a 9-inch pie pan.
• 3. Bake crust for 8-10 minutes; cool completely.
• 4. In a bowl, beat ricotta, powdered sugar, vanilla, and cinnamon until smooth.
• 5. Fold in mini chocolate chips.
• 6. Pour filling into cooled crust and smooth the top.
• 7. Chill pie for at least 3 hours.
• 8. Before serving, sprinkle chopped pistachios and optionally whipped cream on top.

Notes

• Drain ricotta well for smoothest texture.
• Use fresh ground cinnamon for best flavor.
• Graham cracker crust can be replaced with crushed cannoli shells for authenticity.
• Perfect for holiday desserts or special occasions.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 27g
• Sodium: 150mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 90mg

Keywords: cannoli cream pie, ricotta dessert, italian dessert, creamy pie