Cannoli Pie
Indulge in the creamy decadence of Cannoli Pie, a crowd-pleasing dessert that reimagines the classic Italian cannoli in pie form. Featuring a buttery graham cracker crust, this no-bake-style pie is filled with a luscious blend of ricotta and mascarpone cheeses, perfectly sweetened with powdered sugar and infused with vanilla and a hint of cinnamon for a warm, aromatic finish. Mini chocolate chips are folded into the silky filling for bursts of chocolatey goodness, while whipped cream adds a dreamy, airy texture. Finished with a dusting of powdered sugar and extra chocolate chips for garnish, this chilled treat is as beautiful as it is delicious. With just 20 minutes of prep time, Cannoli Pie is the perfect dessert for any occasion, from family dinners to festive celebrations.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 2 cups whole milk ricotta cheese
- 1 cups mascarpone cheese
- 0.75 cups powdered sugar
- 2 teaspoons vanilla extract
- 0.5 teaspoons ground cinnamon
- 0.5 cups mini chocolate chips
- 1 cups heavy whipping cream
- 2 tablespoons powdered sugar, for garnish
- 0.25 cups additional mini chocolate chips, for garnish
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the texture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until golden and set. Remove from the oven and let cool completely.
In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and ground cinnamon. Beat with a hand mixer until smooth and creamy.
Fold in the mini chocolate chips until evenly distributed.
In a separate bowl, whip the heavy cream using a hand mixer or stand mixer until it forms stiff peaks.
Gently fold the whipped cream into the ricotta mixture until fully incorporated, taking care not to deflate the cream.
Spoon the filling into the cooled crust and spread it evenly with a spatula.
Refrigerate the pie for at least 4 hours, or until firm.
Before serving, dust the top of the pie with powdered sugar and sprinkle with additional mini chocolate chips for garnish.
Slice and serve chilled. Enjoy your creamy and decadent Cannoli Pie!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 36.0 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 131 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
