Cannoli Cream Pie
Craving Cannoli? This Easy Cannoli Cream Pie is Your New Dream Come True
Skip the frying and dive into cannoli bliss with this Cannoli Cream Pie! This recipe features a buttery graham cracker crust, a smooth and creamy ricotta filling bursting with classic cannoli flavors, and a delightful whipped cream topping.
Ready to impress your guests with a no-fuss dessert? This Cannoli Cream Pie is guaranteed to be a showstopper.
Questions I often get about this recipe:
Can I use a pre-made graham cracker crust?
Absolutely! This saves time. Look for a 9-inch graham cracker crust.
Do I have to pre-bake the crust?
Yes, pre-baking for 10 minutes helps set the crust and prevent a soggy bottom.
Can I substitute ricotta cheese?
While ricotta is the classic choice, you can use mascarpone cheese for an even richer flavor.
My filling isn’t thick enough. What can I do?
If the filling seems runny, whisk in a tablespoon of cornstarch mixed with a little milk to create a slurry. Cook over low heat until the mixture thickens slightly.
Can I skip the chocolate chips?
Sure, the chocolate chips are optional. You can also substitute chopped nuts, candied fruit, or a drizzle of chocolate sauce.
Latest reviews:
- 5 stars – Perfect Cannoli Fix!
“This recipe is amazing! It truly tastes like a cannoli but in pie form. The crust is buttery and the filling is smooth, creamy, and full of cannoli flavor. Loved the ease of using a graham cracker crust and the no-bake aspect. A definite crowd-pleaser!” – Sarah K.
- 4 stars – Delicious, but a little time-consuming
“Absolutely loved the taste of this pie. The ricotta filling was divine, and the whipped cream added a nice touch. However, making the pudding base for the filling took a bit longer than expected. For a quicker option, I might try using store-bought ricotta cannoli filling next time. Overall, a delicious dessert!” – John B.
- 5 stars – Easy and impressive
“This Cannoli Cream Pie is a lifesaver! Needed a last-minute dessert to bring to a party and this recipe came to the rescue. So easy to follow and everyone loved it. The cannoli flavor shone through and the crust was perfect. Will definitely be making this again!” – Lisa M.
- 4 stars – Great recipe, with a minor adjustment
“Followed the recipe exactly and the pie turned out delicious. The only thing I would change is adding a pinch of salt to the whipped cream to enhance the overall flavor. A wonderful dessert option, especially for cannoli lovers!” – David P.
- 3 stars – Good, but missing the crunch
“The filling was delicious and creamy, just like a cannoli. However, I missed the textural contrast of the fried cannoli shell. Perhaps adding some chopped nuts or cannoli shell pieces to the crust or topping could improve the overall experience.” – Emily C.
What you need to make the cannoli pie:
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, melted
For the Cannoli Cream Filling:
1 cup whole milk
1/4 cup all-purpose flour
1/4 cup sugar
2 large eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (15-ounce) container ricotta cheese
1/2 cup powdered sugar
1/4 cup mini semisweet chocolate chips
For the Whipped Cream:
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
How to make it:
Instructions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine graham cracker crumbs, powdered sugar, and melted butter. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Cool completely, about 30 minutes.
In a medium saucepan, whisk together milk, flour, sugar, eggs, and salt over medium heat until mixture thickens and boils. Boil for 1 minute, stirring constantly. Remove from the heat and stir in vanilla extract.
In a large bowl, whisk together ricotta cheese and powdered sugar until smooth. Stir in the cooled pudding mixture and chocolate chips. Pour into the cooled pie crust.
In a chilled bowl, whip heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the top of the pie.
Refrigerate for at least 4 hours, or until set.
Printable Recipe:
Cannoli Cream Pie
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
For the Cannoli Cream Filling:
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 large eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (15-ounce) container ricotta cheese
- 1/2 cup powdered sugar
- 1/4 cup mini semisweet chocolate chips
For the Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine graham cracker crumbs, powdered sugar, and melted butter. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Cool completely, about 30 minutes.
- In a medium saucepan, whisk together milk, flour, sugar, eggs, and salt over medium heat until mixture thickens and boils. Boil for 1 minute, stirring constantly. Remove from the heat and stir in vanilla extract.
- In a large bowl, whisk together ricotta cheese and powdered sugar until smooth. Stir in the cooled pudding mixture and chocolate chips. Pour into the cooled pie crust.
- In a chilled bowl, whip heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the top of the pie.
- Refrigerate for at least 4 hours, or until set.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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