Best Cannoli Pie

Name: Best Cannoli Pie
Prep time: 45 min
Cook time: 15 min
Yield: 8 serving
Ingredients: Recipe in notes; (2) 8-ounce pkgs. cream cheese; 1 cup ricotta cheese; 1 1/2 cups heavy cream; 1 cup powdered sugar; 2 teaspoons vanilla extract or paste; 1 teaspoon orange zest; 1 teaspoon cinnamon; 1 to 1 1/2 cups mini chocolate chips; 1 cup semi-sweet chocolate; 3 Tablespoons heavy cream; 1 1/2 cups heavy cream; 1/4 cup powdered sugar; mini chocolate chips; Cannolis; pistachios

User Reviews

4.9

75 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Additional Time
2 hrs
Servings
8
Course
Dessert
Cuisine
Italian

Best Cannoli Pie

Vivian Jenkins

Report

The popular Italian dessert -- the famous Cannoli -- but made into a pie. A creamy sweet ricotta and cream cheese filling with mini chocolate chips, topped with chocolate ganache, and freshly whipped cream.

Share:

I Made This!

56 people made this

Print

15 people printed this

Save this

45 people saved this

Ingredients

Servings

Homemade Pie Crust:

Recipe in notes

Cannoli Pie Filling:

(2) 8-ounce pkgs. cream cheese (slightly softened)
1 cup ricotta cheese
1 1/2 cups heavy cream
1 cup powdered sugar
2 teaspoons vanilla extract or paste
1 teaspoon orange zest
1 teaspoon cinnamon
1 to 1 1/2 cups mini chocolate chips

Chocolate Ganache:

1 cup semi-sweet chocolate
3 Tablespoons heavy cream

Whipped Cream:

1 1/2 cups heavy cream
1/4 cup powdered sugar

Garnish:

mini chocolate chips
Cannolis
pistachios

Add to Shopping List

Instructions

Blind bake pie crust according to recipe. Set aside to cool.
In a large mixing bowl, beat together cream cheese, ricotta cheese, heavy cream, powdered sugar, vanilla, orange zest, and cinnamon until smooth and light and fluffy, about 4-5 minutes. Fold in chocolate chips.
When pie crust is cooled, fill with cannoli filling and place in the refrigerator to chill for at least 2 hours. If you want to expedite the process, place in the freezer for 45 minutes.

Chocolate Ganache:

In a microwave-safe bowl, heat chocolate and heavy cream at 50% power for 45 seconds. Stir and repeat for 15-second increments until melted and smooth. Pour over chilled filling and spread out. Immediately place into the refrigerator to chill and set up. This will need to set up for 1-2 hours.

Whipped Cream:

In a mixing bowl, beat heavy cream until soft peaks form. Add powdered sugar and beat until stiff peaks form. Pipe onto chilled pie. Sprinkle with mini chocolate chips. If so desired, top with bakery cannolis.

Equipments used: