Cannoli Cream Pie is the kind of dreamy, crowd-pleasing dessert that instantly transports you to an Italian bakery—without ever leaving your kitchen. With layers of silky ricotta and mascarpone filling, flecked with mini chocolate chips and nestled in a crisp cookie crust, each bite brings all the flavors of classic cannoli with none of the fuss. It’s light, luscious, and perfect for both special occasions and spontaneous sweet cravings. It’s no wonder that this pie has quickly become a beloved favorite in my home, and I can’t wait for you to try it too!

Ingredients You’ll Need

What I absolutely love about this Cannoli Cream Pie recipe is that each ingredient shines with purpose. They’re simple, yet each adds a layer of flavor, texture, or color that builds up to dessert perfection. Here’s what you’ll need—and why you’ll love each element:

Pre-made graham cracker or vanilla wafer pie crust (9-inch): A hassle-free base that delivers a sweet crunch; feel free to try a chocolate cookie crust for a twist!
Whole milk ricotta cheese (1 1/2 cups, drained): The star of the filling—draining keeps the texture lush, not runny.
Mascarpone cheese (1 cup): Adds incredible creaminess and a mildly sweet flavor.
Powdered sugar (3/4 cup): For balanced, delicate sweetness that blends in silky-smooth.
Vanilla extract (1 teaspoon): Rounds out the flavors with warm, aromatic notes.
Ground cinnamon (1/2 teaspoon): Gives a subtle warmth and classic cannoli aroma.
Mini chocolate chips (1/2 cup): For little pops of chocolate in every bite—always a hit!
Chopped pistachios (1/4 cup, optional): Bring fabulous color and crunch, especially if you love that nutty finish.
Whipped cream for topping (optional): Adds a light, decorative flourish just before serving.
Extra chocolate chips or chopped pistachios for garnish: Because when it comes to toppings, more is merrier!

How to Make Cannoli Cream Pie

Step 1: Mix the Creamy Filling

In a large mixing bowl, start by combining the drained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Using a hand mixer or stand mixer, beat everything together until the mixture is ultra-smooth and creamy. This gentle whipping blends the flavors and ensures your Cannoli Cream Pie filling is light and airy, a true cannoli-inspired dream!

Step 2: Fold in the Chocolate Chips and Pistachios

Gently fold in the mini chocolate chips and, if you’re feeling a little fancy, those optional chopped pistachios. The folding technique keeps these tasty mix-ins evenly distributed without deflating the creamy base. Every slice will have delightful bits of chocolate (and maybe a lovely touch of crunch from pistachios).

Step 3: Fill the Pie Crust

Spoon your luscious filling straight into the prepared graham cracker or vanilla wafer crust. Take a moment to smooth the top with a spatula—presentation counts, and this little touch makes your Cannoli Cream Pie look bakery-beautiful already!

Step 4: Chill Until Set

Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours (overnight is even better if you can wait!). This step allows the creamy filling to firm up, making the pie easy to slice and serving up those clean, gorgeous layers that make everyone’s mouth water.

Step 5: Garnish and Serve

Just before serving, add a flourish of whipped cream and a generous sprinkle of extra chocolate chips or pistachios on top. This final touch not only makes the pie irresistible to look at, but also adds a bit more texture and visual appeal. Now, slice and serve chilled—watch as it vanishes in minutes!

How to Serve Cannoli Cream Pie

Garnishes

For serving, pile on the dazzle! A swirl of whipped cream adds cloudlike lightness, while extra mini chocolate chips and chopped pistachios give every piece a pop of color and texture. If you’re feeling inspired, a twist of orange zest or a dusting of cinnamon makes for a beautiful, aromatic flourish that will wow your guests.

Side Dishes

Cannoli Cream Pie pairs beautifully with a strong espresso, a hot cup of coffee, or even a little digestif after dinner. Keep the rest of your menu light—think fresh berries, a crisp salad, or some citrus segments—to complement the creamy, sweet richness of this dessert without overpowering it.

Creative Ways to Present

For an elegant occasion, serve the pie in thin wedges and plate each slice with a pooling of fresh raspberry sauce or a drizzle of chocolate syrup. If you’re throwing a party, try cutting the pie into bite-sized bars or squares—perfect for easy, pass-around treats! For a playful touch, scatter chocolate curls or edible flowers on top, and watch the oohs and ahhs roll in.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Cannoli Cream Pie tightly with plastic wrap or foil and keep it in the refrigerator. It stays perfectly creamy and delicious for up to three days—a great option if you like to plan desserts ahead or sneak an occasional midnight slice.

Freezing

Surprisingly, Cannoli Cream Pie freezes quite well! Wrap the whole pie or individual slices in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to one month. When ready to enjoy, let it thaw gently in the fridge overnight for best texture.

Reheating

Since Cannoli Cream Pie is best served chilled, there’s no need to reheat. If you’ve frozen the pie, let it defrost in the refrigerator until soft and creamy again. Avoid microwaving, which can water down the filling and spoil the texture.

FAQs

Can I use low-fat ricotta or mascarpone?

You can, but the full-fat versions really deliver that luxurious creaminess. Lower fat versions may make the filling a bit less rich and could lead to a slightly looser set, but if you don’t mind a lighter texture, go for it!

Do I have to drain the ricotta cheese?

Draining is key to avoid a watery or runny filling! If you’re short on time, blot the ricotta with paper towels, but draining it overnight in a cheesecloth-lined strainer is the best way to get that beautiful, thick Cannoli Cream Pie texture.

What can I use instead of mascarpone?

If mascarpone isn’t available, you can substitute a full-fat cream cheese for a slightly tangier flavor and a firmer texture. It won’t be quite as silky as mascarpone, but it’ll still make a delicious pie.

Can I make Cannoli Cream Pie in advance?

Absolutely—this pie was meant to be made ahead! Prepare it a day in advance, cover tightly, and let those flavors meld in the fridge. It’ll slice beautifully and taste even better after a good chill.

How do I prevent my crust from getting soggy?

For maximum crunch, make sure your filling is well-drained and your pie is well-chilled before serving. If you’re worried, you can brush a thin layer of melted chocolate onto the crust before filling, which acts as a tasty moisture barrier.

Final Thoughts

If you’re searching for a dessert that looks spectacular, tastes even better, and is secretly a total breeze to make, you’ve just found it in Cannoli Cream Pie. Give this recipe a try, share it with your loved ones, and let it become a new classic in your kitchen. Trust me—there will never be leftovers for long!

Cannoli Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

Author: Emma
Total Time: 4 hours 15 minutes (including chill time)
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the creamy, decadent goodness of this Cannoli Cream Pie that brings together the classic flavors of a cannoli in a delightful no-bake dessert.

Ingredients

Scale

Pie Crust:

1 pre-made graham cracker or vanilla wafer pie crust (9-inch)

Cream Filling:

1 1/2 cups whole milk ricotta cheese (drained)
1 cup mascarpone cheese
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup mini chocolate chips
1/4 cup chopped pistachios (optional)

Topping:

whipped cream for topping (optional)
extra chocolate chips or chopped pistachios for garnish

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Instructions

Mix Cream Filling: In a large mixing bowl, combine the ricotta cheese, mascarpone, powdered sugar, vanilla extract, and cinnamon. Beat until smooth and creamy.
Add Mix-Ins: Gently fold in the mini chocolate chips and optional chopped pistachios.
Fill Pie Crust: Spoon the filling into the prepared pie crust and smooth the top.
Chill: Cover and refrigerate for at least 4 hours, or overnight, until set.
Top and Serve: Just before serving, top with whipped cream and sprinkle with extra chocolate chips or pistachios for garnish. Slice and serve chilled.