Cannoli Pie

Cannoli Pie transforms the classic Italian dessert into an easy, sliceable treat. With a crisp graham cracker crust, a creamy ricotta–mascarpone filling, and mini chocolate chips throughout, this no-fuss dessert delivers all the flavors of traditional cannoli without the need for frying shells.

Why You’ll Love This Recipe

• All the taste of cannoli in a simple pie format.
• No tricky pastry shells to make or fry.
• Make-ahead friendly — perfect for parties or holidays.
• Creamy, sweet filling with a hint of cinnamon for warmth.
• Customizable toppings to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling:

• 1 1/2 cups whole milk ricotta cheese (drained if watery)
• 1 cup mascarpone cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3/4 cup mini semisweet chocolate chips

For Garnish (optional):

• Extra mini chocolate chips
• Chopped pistachios
• Powdered sugar
• Whipped cream

Directions

1. Preheat oven to 350°F.
2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
3. Press mixture firmly into the bottom and sides of a 9-inch pie pan.
4. Bake for 8–10 minutes, until lightly golden. Let cool completely.
5. In a large bowl, beat ricotta, mascarpone, and powdered sugar on medium speed for 2–3 minutes until smooth and creamy.
6. Mix in vanilla extract, cinnamon, and salt. Fold in mini chocolate chips.
7. Spoon filling into the cooled crust, spreading evenly.
8. Cover and refrigerate at least 4 hours, or overnight, until set.
9. Garnish with extra chocolate chips, pistachios, powdered sugar, or whipped cream before serving, if desired.

Servings and timing

• Servings: 8
• Prep time: 20 minutes
• Chill time: 4 hours
• Total time: 4 hours 20 minutes

Variations

• Use crushed biscotti or chocolate wafer cookies for the crust.
• Add orange zest to the filling for a Sicilian twist.
• Replace mini chocolate chips with chopped candied fruit for a traditional touch.
• Make it gluten-free with gluten-free graham crackers.
• Add a splash of almond extract for extra flavor depth.

Storage/Reheating

• Store covered in the refrigerator for up to 4 days.
• This pie is best served chilled and does not require reheating.
• Freeze (without garnish) for up to 2 months; thaw overnight in the refrigerator before serving.

FAQs

Do I need to drain the ricotta?

Yes, if it’s watery — this prevents the filling from becoming runny.

Can I use cream cheese instead of mascarpone?

Yes, though mascarpone gives a more authentic cannoli flavor and creaminess.

Can I make the crust without baking?

Yes, chill the crust for at least 1 hour to set, though baking improves texture.

Can I use pre-made pie crust?

Yes, but graham cracker crust complements the creamy filling best.

Can I make mini cannoli pies?

Absolutely — use muffin tins for individual servings.

How can I make it less sweet?

Reduce powdered sugar to 1/2 cup or use dark chocolate chips.

Is this recipe gluten-free?

It can be — just use gluten-free graham crackers.

Can I make this pie ahead of time?

Yes, it actually tastes better after chilling overnight.

Can I use low-fat ricotta or mascarpone?

Yes, but the filling will be slightly less rich and creamy.

What wine pairs well with Cannoli Pie?

A sweet dessert wine like Moscato or Vin Santo pairs beautifully.

Conclusion

Cannoli Pie is a creamy, crunchy, and chocolate-studded dessert that’s as easy to prepare as it is to love. Perfect for gatherings, holidays, or any time you want the flavor of cannoli without the work, this pie is a guaranteed crowd-pleaser that can be made ahead and customized to your taste.

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