Cannoli Pie

This Cannoli Pie is rich, creamy, and packed with all the flavors you love from the classic Italian dessert.

Picture this: a sweet, luscious ricotta-mascarpone filling nestled in a buttery graham cracker crust. If a cannoli and a cheesecake had a baby, this would be it.

You can dress it up however you like: pistachios, chocolate chips, whipped cream… or go wild and, like me, add all three.

Best part? It's ridiculously easy. Just mix, assemble, and pretend you spent hours making it. Sure, you’ll have to wait a bit while it chills, but the payoff is worth every second.

Key Ingredients for Cannoli Pie

• Crust: A mix of crushed graham crackers, sugar, and melted butter. Press it firmly into the pan, especially up the sides, to help it hold its shape.
• Whole Milk Ricotta Cheese: Drain it well before mixing, as excess moisture will make the filling too loose. Use a fine mesh strainer or cheesecloth for best results.
• Mascarpone Cheese: Let it soften at room temperature before mixing so it blends smoothly and doesn’t clump.
• Powdered Sugar: Stick to powdered sugar only. It dissolves easily and gives the filling a silky finish.
• Cinnamon: Add just a pinch for subtle warmth. You can skip it or swap it for nutmeg if you prefer.
• Mini Semisweet Chocolate Chips: Fold them in gently at the end so they don’t break or sink to the bottom.
• Garnish Options: Add toppings just before serving to keep them fresh. Try extra chocolate chips, chopped pistachios, powdered sugar, or whipped cream.

How to Make Cannoli Pie

It’s so easy, the hardest part is waiting for it to chill. But trust me, it’s worth every second.

1. Make the Crust. Mix graham cracker crumbs, sugar, and butter until mixture resembles wet sand. Press mixture firmly into a pie pan. Bake at 350 degrees Fahrenheit for 8-10 minutes.

2. Make the filling. Beat together ricotta, mascarpone, and powdered sugar for about 2 to 3 minutes. Mix in vanilla, cinnamon, and salt. Fold in mini chocolate chips.

3. Assemble and chill. Spoon the filling into the cooled crust. Cover and refrigerate for at least 4 hours up to overnight.

4. Garnish and serve. If desired, top pie with mini chocolate chips, chopped pistachios, powdered sugar, and/or whipped cream. Slice, serve, and enjoy!

Tips and Tricks

Follow these tips to get the perfect cannoli pie every time.

• Use full-fat dairy. For the best, richest flavors, go for whole milk ricotta and full-fat mascarpone. Low-fat ingredients will keep the filling from firming up.

• Strain the ricotta. This will help remove as much liquid as possible. Place it in a cheesecloth-lined strainer over a bowl and let it drain in the fridge for a few hours.

• Use mini-chocolate chips. This way, you’ll get small bursts of chocolate goodness in each bite.

• Wipe the knife. For neat slices, wipe your knife with a paper towel between cuts.

• Mascarpone alternative: Cream cheese is thicker and tangier than mellow mascarpone, but it works in a pinch.

• Consume within 2 days. The crust will start getting soggy beyond that point.

Serving Suggestions

Cannoli pie is already delicious on its own, but these topping suggestions can take it to the next level. 

Doll up the pie with classic cannoli add-ins like mini chocolate chips, chopped pistachios or almonds, and a dusting of powdered sugar. 

For a prettier presentation, top it with whipped cream, a drizzle of chocolate syrup, or even a few mini cannolis.

How to Store

To Store: Cover the pie with foil and refrigerate for up to 3 to 5 days. It’s best to consume the pie within 1 to 2 days, though, before the crust gets soggy.

Do not freeze cannoli pie. The filling contains dairy, so it may turn gritty or watery once thawed.

More Cannoli Recipes You’ll Love

Cannoli

Cannoli Cheesecake Bars

Cannoli Cake

Mini Cannoli Bites

Cannoli Dip