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

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)

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Instructions

In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix until smooth.
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 well combined and smooth.
Pour the mixture into the pre-baked pie crust and smooth the top.
Refrigerate the pie for at least 4 hours, or overnight for best texture.
Before serving, melt the semi-sweet chocolate chips and drizzle over the top.
Slice and serve chilled.

Notes

For a smoother filling, strain the ricotta cheese using cheesecloth before mixing.
Garnish with chopped pistachios, candied orange peel, or extra chocolate chips if desired.
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