This no-bake cannoli pie is a delicious and indulgent twist on the classic Italian cannoli. With a creamy ricotta filling, mini chocolate chips, and a buttery pie crust, this dessert is a decadent treat for any occasion. The addition of whipped cream makes the filling light and airy, while a drizzle of melted chocolate adds the perfect finishing touch. Perfect for holidays like Thanksgiving, this dessert will be a showstopper at your next gathering.
Why You’ll Love This Recipe
Cannoli pie combines all the best elements of the classic cannoli in a simple, no-bake form. The creamy ricotta filling is enriched with vanilla and cinnamon, creating a deliciously smooth texture. The mini chocolate chips add bursts of chocolatey goodness, while the crust provides a delightful crunch. Whether you’re hosting a holiday gathering or craving something sweet, this cannoli pie is a perfect, easy-to-make dessert that everyone will love.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 pre-baked pie crust (store-bought or homemade)
- 2 cups whole milk ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips
- 1/4 cup heavy cream
- 2 tablespoons semi-sweet chocolate chips (for drizzling)
Directions
- In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon. Stir until the mixture is smooth and well combined.
- Gently fold in the mini chocolate chips.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Carefully fold the whipped cream into the ricotta mixture until fully combined and smooth.
- Pour the ricotta mixture into the prepared pie crust and spread it evenly.
- Refrigerate the pie for at least 4 hours, or overnight for the best results.
- Before serving, melt the semi-sweet chocolate chips and drizzle them over the top of the pie.
- Slice and serve chilled.
Servings and timing
This recipe serves 8.
Prep time: 15 minutes
Refrigeration time: 4 hours minimum (or overnight)
Total time: 4 hours 15 minutes (or overnight)
Variations
- Nutty Cannoli Pie: Add chopped pistachios or almonds to the filling for added texture and a more traditional flavor.
- Chocolate Crust: Swap the regular pie crust for a chocolate cookie crust for a more decadent touch.
- Fruit Twist: Add a layer of fresh fruit, such as strawberries or raspberries, on top of the ricotta filling before chilling for a refreshing addition.
- Vegan Option: Use dairy-free ricotta and coconut cream in place of heavy cream to make this pie vegan-friendly.
Storage/Reheating
Store any leftover cannoli pie in an airtight container in the refrigerator for up to 3 days. This dessert is best enjoyed chilled, and there is no need to reheat.
FAQs
Can I use a store-bought pie crust?
Yes, a store-bought pie crust works perfectly for this recipe, but you can also use a homemade crust if you prefer.
Can I make this pie ahead of time?
Yes, this cannoli pie is perfect for making ahead. It needs to refrigerate for at least 4 hours, but overnight chilling results in the best texture.
What kind of ricotta cheese should I use?
Whole milk ricotta cheese is recommended for the best texture and flavor. Be sure to use well-drained ricotta to prevent the pie from becoming too runny.
How do I know when the pie is ready to serve?
Once the pie has been chilled for at least 4 hours, the filling should be firm and set. You’ll know it’s ready when the ricotta mixture has fully thickened.
Can I freeze this cannoli pie?
While it’s not recommended to freeze the pie with the whipped cream mixed in, you can freeze the filling and crust separately. Thaw the pie overnight in the fridge before serving.
Can I add more chocolate chips?
Yes, feel free to add more mini chocolate chips to the filling or top the pie with additional chocolate for an extra indulgent treat.
How do I make the chocolate drizzle?
Simply melt the semi-sweet chocolate chips in a microwave-safe bowl or using a double boiler. Drizzle the melted chocolate over the pie just before serving.
Can I use a different flavor in the filling?
While cinnamon is traditional, you can experiment with other flavors, such as almond extract or a bit of orange zest, for a unique twist on the classic cannoli flavor.
Can I make this pie gluten-free?
Yes, you can use a gluten-free pie crust for a gluten-free version of this dessert.
How long will this pie stay fresh?
This pie will stay fresh in the refrigerator for up to 3 days, but it’s best enjoyed within 1–2 days for optimal freshness.
Conclusion
Cannoli pie is a delightful twist on the classic Italian dessert that combines creamy ricotta, mini chocolate chips, and a buttery crust into an irresistible treat. Whether for a holiday or a special occasion, this no-bake dessert is sure to be a hit with its rich, smooth filling and decadent chocolate drizzle. It’s easy to make, and the results are absolutely delicious!
Print
Cannoli Pie
- Total Time: 15 minutes (plus 4 hours chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
This no-bake cannoli pie is an indulgent twist on the classic Italian dessert! With a rich ricotta filling, mini chocolate chips, and a golden pie crust, it’s topped with a decadent chocolate drizzle for the perfect holiday dessert. Perfect for Thanksgiving or any special occasion!
This Cannoli Pie is a no-bake twist on the classic Italian dessert, featuring a creamy ricotta filling flecked with mini chocolate chips, all nestled in a golden crust and topped with drizzled chocolate. It’s a simple yet indulgent treat perfect for holidays like Thanksgiving or any sweet celebration.
Ingredients
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1 pre-baked pie crust (store-bought or homemade)
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2 cups whole milk ricotta cheese
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/4 cup mini chocolate chips
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1/4 cup heavy cream
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2 tablespoons semi-sweet chocolate chips (for drizzling)
Instructions
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In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix until smooth.
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Gently fold in the mini chocolate chips.
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In a separate bowl, whip the heavy cream until stiff peaks form.
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Carefully fold the whipped cream into the ricotta mixture until well combined and smooth.
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Pour the mixture into the pre-baked pie crust and smooth the top.
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Refrigerate the pie for at least 4 hours, or overnight for best texture.
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Before serving, melt the semi-sweet chocolate chips and drizzle over the top.
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Slice and serve chilled.
Notes
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For a smoother filling, strain the ricotta cheese using cheesecloth before mixing.
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Garnish with chopped pistachios, candied orange peel, or extra chocolate chips if desired.
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Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
