A buttery graham cracker crust, silky ricotta and mascarpone filling, and crunchy mini chocolate chips make this creamy cannoli pie an easy win.
So, this pie. Picture your favorite cannoli, but chunkier, fluffier, less fussy…and nestled in a crust you don’t have to fry, thank goodness. It’s got that rich, vanilla-sweet filling with a touch of cinnamon, an airy texture you can practically taste through a screen, and a whole lot of mini chocolate chip charm. A slice of this is perfect any time you want your dessert to whisper, “I’m kind of a big deal.”
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cannoli Pie
This isn’t fancy-pants food. It’s cozy pie-plate meets Italian bakery, and it’s really hard not to sneak bites straight from the fridge.
- Ridiculously simple to make: You just squish, stir, and chill. The oven part? Done in ten minutes flat.
- Cannoli flavor without the fuss: No deep frying or piping ricotta into fragile pastry tubes. Just pie.
- That silky filling though: Ricotta and mascarpone come together into something dreamy, airy, and just a smidge tangy.
- Easily customizable: Want pistachios? Extra chips? No chips? You’re in charge here.
- Perfect make-ahead dessert: It needs chill time anyway, so make it the night before and relax.
Ingredient Notes
This pie keeps things wonderfully simple, but a few ingredient choices do make a difference.
- Graham cracker crumbs: These make the crust buttery and crumbly with just the right amount of crunch. Pre-crushed crumbs are fine, or crush your own (pound out some frustration, I won’t judge).
- Granulated sugar: Adds sweetness to the crust without making it cloying.
- Unsalted butter: Melts into the crust and helps it hold together. Salted butter works too, just skip the pinch of added salt later.
- Ricotta cheese: Go for whole milk and drain it if it’s swimming in liquid. You want smooth and creamy, not soggy and sad.
- Mascarpone cheese: This is the good stuff: rich, lush, and spreadable. If you’re out, you could check this mascarpone substitute guide.
- Powdered sugar: Dissolves right into the filling without grit. Granulated would make this grainy.
- Vanilla extract: Just a splash lifts the whole thing up.
- Cinnamon + salt: The cinnamon adds warmth, the salt rounds out all that dairy-sugar richness.
- Mini chocolate chips: Big chips feel clunky in this; the minis fold in like tiny treasures.
- Optional toppings: More of everything—chips, whipped cream, pistachios, powdered sugar. It’s your pie, glam it up.
How To Make This Cannoli Pie
You’ll wonder why you haven’t been making this all along. Just a few steps stand between you and cannoli glory.
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Preheat and prep the crust: Set your oven to 350°F and mix the graham cracker crumbs, sugar, and melted butter in a bowl until it’s got that “wet sand at the beach” vibe. Dump that into a 9-inch pie pan and press like you really mean it. Don’t forget the sides—they matter.
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Bake the crust: Pop that crust into the oven for 8 to 10 minutes until it’s just golden around the edges. It will smell lightly toasty, which, I mean, yes please. Let it cool completely before moving on. No jumping the gun here or the filling will weep. And nobody wants weepy pie.
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Make the filling: In a big bowl, beat the ricotta, mascarpone, and powdered sugar on medium for a couple minutes until smooth and creamy. You’re looking for something that feels like a spoonful of cannoli clouds.
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Spice it up: Add the vanilla, cinnamon, and salt, then give it a good mix. It should smell like a bakery kissed your kitchen.
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Fold in the fun: Gently fold in the mini chocolate chips. Don’t mash them around; just give ’em a loving swirl.
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Fill and chill: Spoon the filling into your cooled pie crust and smooth out the top. Cover it up with plastic wrap (or a cake dome if you’re fancy like that) and refrigerate for at least 4 hours. Overnight is bonus pie magic.
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Ready to serve: Add your toppings—more chips, a sprinkle of pistachios, a flurry of powdered sugar, maybe a swirl of whipped cream if the spirit moves you. Slice and serve chilled.
Storage Options
Alright, so you made the pie. Now what?
If you’re lucky enough to have leftovers, store slices in the fridge, covered loosely with foil or plastic wrap. They’ll keep for about 3 days, though the crust might soften a smidge after day two—not a dealbreaker, just a heads-up.
Now, about freezing. Can you do it? Yep, but with a few caveats. Wrap the fully chilled pie tightly in plastic first—get all the air out—then add a layer of foil. It should keep for up to one month in the freezer. Thaw overnight in the fridge (not the counter), and know the texture might be slightly softer. Still good, just a little different.
Pro tip if you’re freezing: hold off on topping. Chocolate chips and whipped cream don’t love the deep freeze. Add those after thawing.
Variations and Substitutions
Want to play around? Go for it. This is a pie that’s comfy with change.
- Chocolate graham crust: Swap the regular grahams with chocolate ones for a cocoa twist. It makes the pie a little richer, in the best way.
- Swap mascarpone with cream cheese: It’ll be tangier and denser, more like a no-bake cheesecake. Still delicious, just different.
- Add citrus zest: A touch of orange or lemon zest stirred into the filling gives it a bright zing. Not traditional, but people will ask what your secret is.
- No chocolate chips? Leave them out or replace with chopped fruit, like candied cherries or dried figs for a slightly old-school feel.
- Nut-free version: Skip the pistachios if needed. You can still add crunch with crushed waffle cone pieces or chopped chocolate.
What to Serve with Cannoli Pie
You don’t need much else with this pie, but here are a few ideas to make the meal (or gathering) extra lovely.
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If you’re doing dinner first, something simple like Pasta Da Vinci makes the perfect cozy lead-in. It’s rich and savory, so dessert feels like the right kind of shift.
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A hot espresso or strong coffee is a natural match. The creaminess of the pie meets the bitterness of the coffee like it’s destiny. Plus, Italian dessert and coffee? Come on.
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For something refreshing alongside, try a light salad like arugula with lemon vinaigrette. The brightness cuts through the richness of the pie in a very satisfying way.
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If you want drinks, go bubbly. A dry prosecco or even a ginger-flavored mocktail would be delightful. A little fizz wakes up your taste buds before dessert even hits the plate.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can you freeze cannoli pie?
Yep, you can! Make sure the pie is fully chilled and set, then wrap it tightly in plastic wrap followed by foil. Freeze for up to a month. When you’re ready to serve it, thaw it in the fridge overnight. Keep in mind the texture may soften slightly, but it’ll still taste amazing. Add any toppings after it thaws to avoid weird textures.
Do I need to drain ricotta for cannoli pie?
If your ricotta looks watery (which some brands tend to be), yes, definitely drain it. Just place it in a fine mesh strainer over a bowl or use cheesecloth to squeeze out excess moisture. This step keeps the filling smooth and not soupy. If it’s already thick and scoopable, you’re good to go.
What can I use instead of mascarpone?
In a pinch, you can swap in full-fat cream cheese. It’ll make the filling thicker and slightly tangier, a bit more like a cheesecake. If you’re curious about other options, here’s a handy mascarpone cheese substitute guide with even more swap ideas.
Can I make cannoli pie in advance?
Absolutely, and that’s actually ideal! The pie needs at least 4 hours in the fridge, but overnight is even better. It firms up beautifully and the flavors mellow and mingle. Just wait until right before serving to add your toppings like whipped cream or powdered sugar so they don’t get soggy.
Cannoli Pie
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups (180 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter melted
- pinch salt if using unsalted butter
Cannoli Filling
- 1 cup (250 g) whole milk ricotta cheese well drained
- 1 cup (227 g) mascarpone cheese room temperature
- 3/4 cup (90 g) powdered sugar plus extra for dusting
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (1 g) ground cinnamon
- 1/8 tsp (0.5 g) kosher salt
- 1/2 cup (85 g) mini chocolate chips plus extra for topping
Optional Toppings
- whipped cream
- chopped pistachios
- powdered sugar for dusting
Equipment
- 9-inch pie pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
Instructions
- Preheat oven to 350°F (175°C). In a bowl, stir together graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt (if using unsalted butter) until it resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden and fragrant. Let cool completely before filling.
- In a large mixing bowl, beat the well-drained ricotta, mascarpone, and powdered sugar with an electric mixer on medium speed for about 2 minutes, until smooth and creamy.
- Add the vanilla extract, ground cinnamon, and salt. Beat on low until just combined and the mixture smells sweet and bakery-like.
- Using a spatula, gently fold in the mini chocolate chips, taking care not to deflate the airy filling.
- Spoon the filling into the cooled crust and smooth the top. Cover with plastic wrap or a cake dome. Refrigerate for at least 4 hours (overnight is best) to set.
- When ready to serve, top with more mini chocolate chips, a dusting of powdered sugar, dollops of whipped cream, and/or chopped pistachios as desired. Slice and serve chilled.
Notes
* For variations, try chocolate graham crackers, swap mascarpone for cream cheese, or add citrus zest.
* Store leftovers loosely covered in the fridge for up to 3 days. For freezing, wrap the fully chilled pie tightly in plastic then foil. Thaw overnight in the fridge and top after thawing.
* Make ahead is encouraged – letting it chill makes for the creamiest texture!
