Best Cannoli Pie
User Reviews
4.9
Best Cannoli Pie
Description
This Cannoli Pie starts with a flaky homemade pie crust, blind-baked and cooled before filling. The filling blends cream cheese and ricotta with whipped heavy cream, sweetened powdered sugar, and flavorings like vanilla extract, orange zest, and cinnamon, folding in mini chocolate chips for texture and bursts of chocolate.
Once filled, the pie chills in the refrigerator to set. A rich chocolate ganache—made by melting semi-sweet chocolate with cream—is poured over the chilled filling and allowed to set further. Whipped cream is then piped on top and garnished with mini chocolate chips, pistachios, and pieces of cannoli shells for a decorative touch.
This dessert delivers the creamy, mildly sweet custard flavors associated with traditional cannoli, reinterpreted as a cold, creamy pie with a crisp crust. It suits serving as a festive or special occasion dessert and highlights the combination of orange zest, cinnamon, and chocolate as signature flavors.
Ingredients
Homemade Pie Crust:
- Recipe in notes
Cannoli Pie Filling:
- (2) 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
- pistachio
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.
Notes
- The pie crust recipe is linked in the notes and should be blind-baked prior to filling.
- Chill the pie in the refrigerator for at least 2 hours, or freeze to speed setting to 45 minutes.
- Chocolate ganache requires careful melting at 50% microwave power to avoid burning.
- Decorate with whipped cream and garnishes just before serving for best presentation.
User Reviews
Overall Rating
4.9
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