Cannoli Pie
My Cannoli pie has a crunchy waffle cone crust and a decadent chocolate chip cannoli filling. If you love cannoli but hate frying and filling all those shells this easy pie is perfect!
I'm not a big fan of fruit pies. However, I love cream based pies like Grasshopper Pie, Smores Pie, and Turtle Pie. My newest favorite is this cannoli pie. Its buttery crunchy crust is filled with a creamy ricotta mascarpone mixture. This dessert tastes like your favorite Italian bakery treat!
Why This Recipe Works: A Sprinkle of Food Science
- Drain your Ricotta: This removes excess moisture which helps the pie set and slice cleanly.
- Use Powdered Sugar: This dissolves smoothly and also contains a bit of starch for a creamy never grainy texture.
- Baked Crust: Baking the crust helps it stay crunchy in the fridge and hold its shape.
Ingredient Notes/Shopping Tips
- Ricotta: Choose full-fat not part skin for the thickest texture.
- Mascarpone: Mascarpone is sweeter, less firm and richer than cream cheese. Look for it near the ricotta. You could technically use cream cheese but the flavor will be tangier.
- Orange Zest: Be sure to grate just the peel, the white pith underneath is bitter.
- Waffle Cones: You could also use a graham cracker, Oreo, or even cannoli cone crust.
Krystle's Tips: Steal My Culinary School Secrets
- Use a Measuring Cup: I like using this to really press the crust into the pan for picture perfect slices that don't fall apart.
- Drain Your Ricotta: Put ricotta in a strainer lined with cheesecloth over a bowl. Then put something heavy on top like a canned good or a jar of Meat Man's pickles. Refrigerate 4 hours up to overnight.
More Cannoli Treats
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📖 Recipe
Cannoli Pie
My Cannoli pie has a crunchy waffle cone crust and a decadent chocolate chip cannoli filling.
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Servings: 8 People
Calories: 535kcal
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Ingredients
For the Crust
- 1 ½ Cups Waffle Cone Crumbs About 10 Waffle Cones
- 1 Tablespoon White Sugar
- 6 Tablespoons Butter Melted
For the Filling
- 1 ½ Cups Ricotta Cheese Strained
- 8 Ounces Mascarpone Cheese
- 1 Cup Powdered Sugar
- 1 ½ Teaspoons Vanilla
- 1 Teaspoon Orange Zest
- ¼ Teaspoon Cinnamon
- 1 Cup Mini Chocolate Chips
- Whipped Cream, Pistachios, and Maraschino Cherries If Desired, For Garnish
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Instructions
- Preheat oven to 350 degrees F. Spray a 9 inch pie pan with nonstick cooking spray.
- In a medium bowl combine waffle cone crumbs, sugar, and butter. Press into the prepared pie pan being sure to gup to the sides as well. Bake for 8-10 minutes.
- In a large bowl combine ricotta, vanilla, orange zest, cinnamon, mascarpone and powdered sugar. Fold in chocolate chips.
- Spread filling in crust and refrigerate for 4-6 hours. . Spread the filling in pie crust.
- Before serving garnish with whipped cream, pistachios, and/or cherries.
Nutrition
Calories: 535kcal | Carbohydrates: 47g | Protein: 10g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 249mg | Potassium: 83mg | Fiber: 1g | Sugar: 34g | Vitamin A: 918IU | Vitamin C: 0.5mg | Calcium: 179mg | Iron: 1mg
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this cannoli pie is amazing! this recipe is so easy to follow, it was great.
this cannoli pie is incredible!! such a delish recipe.
Love the waffle crumb crust for this pie - may need to make it more often for other pies. Thank you so much!
This worked exactly as written, thanks!