If you love the flavor of a classic cannoli but don't love the idea of filling individual shells, this pie is about to become your new favorite dessert. It has that same creamy ricotta filling, mini chocolate chips, and a hint of cinnamon you expect from a cannoli, but everything gets piled into a buttery graham cracker crust instead. It's rich, creamy, and perfect for holidays, potlucks, or any time you need an easy, no-bake dessert.
If you're a fan of easy desserts like this, you'll also love Cannoli Dip, Oreo Delight, Cornflake Cookies, and Hot Chocolate Fudge. They're all simple recipes that are perfect for sharing with family and friends.
Equipment
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Ingredients
- Cream cheese
- Powdered sugar
- Heavy cream
- Ricotta
- Vanilla extract
- Ground cinnamon
- Mini chocolate chips
- Graham cracker pie crust
Directions
In the bowl of your mixer, whip the cream cheese and powdered sugar on medium-high speed until light and fluffy. Reduce the speed to low and slowly mix in the heavy cream. Gradually increase the speed to high and whip until medium peaks form. Stir in the ricotta, vanilla extract, and cinnamon. Continue mixing until well incorporated. Mix in half a cup of the mini chocolate chips.
Pour the filling into your pie crust and top with the remaining mini chocolate chips.
Refrigerate for 4 to 6 hours until the filling is set.
How do I serve my No Bake Cannoli Pie?
- Once the pie has chilled and set, slice it and serve. Add a scoop of whipped cream or other toppings, such as pistachios, cherries, or fudge sauce, and enjoy. It also pairs well with a hot cup of coffee or ice-cold milk.
FAQs (Because Life’s Too Busy for Guesswork)
Yes, make it 24-48 hours in advance, allowing for the extended chill time that is needed. This dish is perfect for making ahead of time.
In some cases, you may need to strain your ricotta if it has a lot of excess liquid. To ensure a creamy texture, the cream cheese needs to be softened to room temperature, and you can sift the powdered sugar to remove any clumps that form during storage.
Yes, if you would like to add nuts to the filling along with the chocolate chips, you can. Traditionally, pistachios are the most commonly used nut in cannoli. Roughly chop them before adding so they are better incorporated into each bite of the pie.
What are substitutions that I can make?
- Cream cheese – Mascarpone cheese is an alternative.
- Vanilla extract – Vanilla bean paste or homemade vanilla extract is another option.
- Mini chocolate chips – Choose between milk and dark chocolate chips.
- Graham cracker pie crust – Alternatively, a homemade crust would work.
How should I store my Cannoli Pie?
- Cannoli Pie should be stored, covered, in the refrigerator for 4-5 days.
- To freeze, wrap in a double layer of plastic wrap, then slide into an extra-large freezer-safe Ziploc bag. Note that the pie's texture may change somewhat after thawing.
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Cannoli Pie
Equipment
- Measuring cups and spoons
- Mixer and bowl
- Spatula
Ingredients
- 1 8 oz block of cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy cream
- 1 cup ricotta
- 2 teaspoons vanilla extract
- 1/8 teaspoon ground cinnamon
- 1 cup mini chocolate chips divided
- 1 9-inch graham cracker pie crust
Instructions
- In the bowl of your mixer, whip the cream cheese and powdered sugar on medium-high speed until light and fluffy. Reduce the speed to low and slowly mix in the heavy cream. Gradually increase the speed to high and whip until medium peaks form. Stir in the ricotta, vanilla extract, and cinnamon. Continue mixing until well incorporated. Mix in half a cup of the mini chocolate chips.
- Pour the filling into your pie crust and top with the remaining mini chocolate chips.
- Refrigerate for 4 to 6 hours until the filling is set.
