Best Cannoli Pie
This is a cannoli pie is just bursting with the Italian cannoli pastry flavors and I am so excited to share this recipe with you!
It's our families favorite pie, we use to just make it around a holiday but it's so irresistible, everyone wants it all year round!
It actually travels well for picnics, family events, and gatherings, social dinner parties or just because it's just so darn good!
The simplicity of this pie is astonishing, easy to make and anyone can whip this up in no time.
Pie's can be complicated, but not this one, it is a light pie with bursting with a creamy ricotta filling just like a cannoli.
The creamy baked filling has all the characteristics of the Italian pastry with this delicious flaky crust underneath the filling.
Don't wait to try this if you have a love for cannoli, this pie is out of this world delicious!
When I go to my home town Utica, New York, I always stop in one of my favorite bakeries to get cannoli, since I moved, I always miss them.
This is a great substitution when you are craving those delicious pastries.
Give this recipe a try you won't be sorry!
For all of you that hate baking, try this no-bake cannoli bonus pie just before the recipe card.
Either recipe, I enjoy but the baked version is my favorite!
Scroll down to my recipe card to print this off, we never wait for a holiday to make it anymore!
This is the easiest Italian dessert I ever made!
The cannoli as you know it has a long tubular crust filled with rich smooth pastry cream.
This pie is rich with those same flavors and has that crust with those same flavors infused into it.
Just a hint of cinnamon and my special secret ingredient the crust is brushed with.
Can you guess what it is?
It's in the recipe card below!
Certainly, a perfect ending to a delicious Italian dinner.
With these smooth flavors, freshly whipped cream and sprinkled with miniature chocolate chips on top, this pie will satisfy any cannoli lover.
This Italian dessert is so darn easy to whip up.
It sure became my new favorite pie to make for my holiday and party needs.
If you don't have sweetened condensed milk, try my recipe to make it homemade along with some simple recipes here.
Where I grew up in Utica, New York, some of our local bakeries decorated the edges or the cannoli shells with melted chocolate.
Then the ends are dipped into chopped pistachios, you may remember my cannoli recipe here.
Other pastries also had chopped cherries or whole maraschino cherries on the ends or whole strawberries.
You can garnish this pie any way you like.
We love ours with a dollop of fresh whipped cream and sprinkled with miniature chocolate chips on top.
Some prefer their shells dusted lightly with powdered sugar and mini chips on the end.
As you see, you can just get so creative with this pie!
Decorate your pie any way you love your bakery style cannoli!
This pie tastes best cold or at room temperature.
Any leftovers need to be refrigerated.
I usually refrigerate this pie at least 3 hours before serving it.
The filling is plentiful so you will need a deep dish pie crust.
If you decide you don't want to make your own, just buy the pie crust that is pre-made that says "deep dish"
Try my homemade crust recipe here.
I would also recommend you taking it out of that tin and placing it into a nice glass deep pie dish for presentation.
No one has to know you didn't make the pie shell!
If you're not a baker, this is the pie to try first, it has very few ingredients to mix.
Italian desserts can be intimidating but this one is the perfect dessert for anyone that tells me they aren't bakers.
All you need is simple ingredients and everything is done in one bowl by hand.
No electric mixers, just stir in the ingredients, pour and bake.
Yes, it's that simple and certainly will impress everyone and it's full proof easy every time!
I am asked for this recipe so many times, I had to finally write it down so everyone can enjoy it on the web!
During the last few years, it became the most asked for dessert in my house and the kids can't wait to get it out of the oven.
It smells so good!
I am sure that if you have a cannoli lover in your home, you will be making this pie often too!
Original Cannoli
Cannoli Tarts
Cannoli Mousse
Cannoli Ice Cream
Cannoli CupCakes
Cannoli French Toast
Chocolate Dream Cannoli Cake
This cannoli pie is so easy to make, you won't want to wait for a special occasion or holiday to make it!
Simple ingredients, it's quick to whip up in no time and you have an elegant, decadent dessert for your cannoli lovers on your table!
The taste of this pie is outstanding in flavors and you will be over the top happy with the results with your first bite!
Let me know how you like the results and leave me a comment, pretty please!!
I love the baked version, however, for those who hate to bake here is an easy no-bake bonus version you also can make!
1 package (4 ounces) store-bought cannoli shells or you can use ice cream sugar cones
1/2 cup sugar
1/2 cup graham cracker crumbs
1/3 cup melted butter
2 packages (8 ounces each) cream cheese, softened
1 cup powdered sugar
1/2 teaspoon grated orange zest 1/4 teaspoon ground cinnamon
3/4 cup whole milk ricotta cheese
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 cup miniature semisweet chocolate chips
Chopped pistachios
Pulse cannoli shells or sugar cones in a food processor until coarse crumbs form.
Add graham cracker crumbs, sugar, and melted butter to the processor and pulse until it holds together.
Place the crumb mixture into a deep dish greased pie plate or round casserole dish.
Refrigerate until firm.
Blend with an electric mixer, cream cheese, powdered sugar, orange zest, and cinnamon. Beat in ricotta cheese and extracts.
Stir in chocolate chips. Pile into the crust. Refrigerate for around until set around 4 hours. Garnish with chopped pistachios.
Note: for an all chocolate cannoli pie, add 2 tablespoons of instant pudding and omit 2 tablespoons of the powdered sugar and cream cheese and ricotta mixture.
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It's our families favorite pie, we use to just make it around a holiday but it's so irresistible, everyone wants it all year round!
It actually travels well for picnics, family events, and gatherings, social dinner parties or just because it's just so darn good!
The simplicity of this pie is astonishing, easy to make and anyone can whip this up in no time.
Pie's can be complicated, but not this one, it is a light pie with bursting with a creamy ricotta filling just like a cannoli.
The creamy baked filling has all the characteristics of the Italian pastry with this delicious flaky crust underneath the filling.
Don't wait to try this if you have a love for cannoli, this pie is out of this world delicious!
When I go to my home town Utica, New York, I always stop in one of my favorite bakeries to get cannoli, since I moved, I always miss them.
This is a great substitution when you are craving those delicious pastries.
Give this recipe a try you won't be sorry!
For all of you that hate baking, try this no-bake cannoli bonus pie just before the recipe card.
Either recipe, I enjoy but the baked version is my favorite!
Scroll down to my recipe card to print this off, we never wait for a holiday to make it anymore!
Decadent Italian Pie
This is the easiest Italian dessert I ever made!
The cannoli as you know it has a long tubular crust filled with rich smooth pastry cream.
This pie is rich with those same flavors and has that crust with those same flavors infused into it.
Just a hint of cinnamon and my special secret ingredient the crust is brushed with.
Can you guess what it is?
It's in the recipe card below!
Creamy and Smooth
Certainly, a perfect ending to a delicious Italian dinner.
With these smooth flavors, freshly whipped cream and sprinkled with miniature chocolate chips on top, this pie will satisfy any cannoli lover.
This Italian dessert is so darn easy to whip up.
It sure became my new favorite pie to make for my holiday and party needs.
If you don't have sweetened condensed milk, try my recipe to make it homemade along with some simple recipes here.
Plain or Garnished
Where I grew up in Utica, New York, some of our local bakeries decorated the edges or the cannoli shells with melted chocolate.
Then the ends are dipped into chopped pistachios, you may remember my cannoli recipe here.
Other pastries also had chopped cherries or whole maraschino cherries on the ends or whole strawberries.
You can garnish this pie any way you like.
We love ours with a dollop of fresh whipped cream and sprinkled with miniature chocolate chips on top.
Some prefer their shells dusted lightly with powdered sugar and mini chips on the end.
As you see, you can just get so creative with this pie!
Decorate your pie any way you love your bakery style cannoli!
Cool Completely
This pie tastes best cold or at room temperature.
Any leftovers need to be refrigerated.
I usually refrigerate this pie at least 3 hours before serving it.
Deep Dish A Must
The filling is plentiful so you will need a deep dish pie crust.
If you decide you don't want to make your own, just buy the pie crust that is pre-made that says "deep dish"
Try my homemade crust recipe here.
I would also recommend you taking it out of that tin and placing it into a nice glass deep pie dish for presentation.
No one has to know you didn't make the pie shell!
So Easy
If you're not a baker, this is the pie to try first, it has very few ingredients to mix.
Italian desserts can be intimidating but this one is the perfect dessert for anyone that tells me they aren't bakers.
All you need is simple ingredients and everything is done in one bowl by hand.
No electric mixers, just stir in the ingredients, pour and bake.
Yes, it's that simple and certainly will impress everyone and it's full proof easy every time!
Impressive
I am asked for this recipe so many times, I had to finally write it down so everyone can enjoy it on the web!
During the last few years, it became the most asked for dessert in my house and the kids can't wait to get it out of the oven.
It smells so good!
I am sure that if you have a cannoli lover in your home, you will be making this pie often too!
Tips
- Use only whole milk ricotta cheese
- Only use sweetened condensed milk not evaporated milk
- Cook the pie on a parchment lined cookie sheet for spillovers
- Only use a deep dish pie shell at least 2 inches deep
- Cook the pie until middle is puffed in center and not sunken in
- Check center using the toothpick method
- Cool completely and refrigerate before serving
- Store leftover pie in the refrigerator
Some Ingredients You Will Need
- whole milk ricotta cheese
- mini chocolate chips
- eggs
- flour
- butter
- vanilla
- sweetened condensed milk
- deep-dish pie crust
- whipping cream
- powdered sugar
- marsala wine secret ingredient
- cinnamon
- fresh fruits, chopped pistachios are optional for toppings
Try My Other Favorite Desserts
Original Cannoli
Cannoli Tarts
Cannoli Mousse
Cannoli Ice Cream
Cannoli CupCakes
Cannoli French Toast
Chocolate Dream Cannoli Cake
Best Cannoli Pie Pin for later
Watch My Quick Video on Best Cannoli Pie
A Favorite Pie
This cannoli pie is so easy to make, you won't want to wait for a special occasion or holiday to make it!
Simple ingredients, it's quick to whip up in no time and you have an elegant, decadent dessert for your cannoli lovers on your table!
The taste of this pie is outstanding in flavors and you will be over the top happy with the results with your first bite!
Let me know how you like the results and leave me a comment, pretty please!!
Baked or no Bake Bonus Recipe?
I love the baked version, however, for those who hate to bake here is an easy no-bake bonus version you also can make!
No-Bake Cannoli Pie Recipe
1 package (4 ounces) store-bought cannoli shells or you can use ice cream sugar cones
1/2 cup sugar
1/2 cup graham cracker crumbs
1/3 cup melted butter
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup powdered sugar
1/2 teaspoon grated orange zest 1/4 teaspoon ground cinnamon
3/4 cup whole milk ricotta cheese
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 cup miniature semisweet chocolate chips
Chopped pistachios
Pulse cannoli shells or sugar cones in a food processor until coarse crumbs form.
Add graham cracker crumbs, sugar, and melted butter to the processor and pulse until it holds together.
Place the crumb mixture into a deep dish greased pie plate or round casserole dish.
Refrigerate until firm.
Blend with an electric mixer, cream cheese, powdered sugar, orange zest, and cinnamon. Beat in ricotta cheese and extracts.
Stir in chocolate chips. Pile into the crust. Refrigerate for around until set around 4 hours. Garnish with chopped pistachios.
Note: for an all chocolate cannoli pie, add 2 tablespoons of instant pudding and omit 2 tablespoons of the powdered sugar and cream cheese and ricotta mixture.
Best Cannoli Pie
Yield: 1o
prep time: cook time: total time:
If you love cannoli, you are truly in for the easiest treat of your life with this pie! It shouts all the flavors or ricotta, Marsala wine, flaky pastry and oh so good. You have to try this to believe it isn't the famous Italian dessert cannoli pastry from a bakery.
ingredients:
- 1 - 9- inch deep dish pie crust my recipe, store bought or your own family recipe
- cinnamon enough to sprinkle the bottom of pie shell
- 1 tablespoon melted butter mixed with
- 1 tablespoon Marsala wine
- Filling :
- 3 extra large eggs
- 15 ounces of whole milk ricotta cheese
- 1 teaspoon pure vanilla
- 1 - 14 ounces can of sweetened condensed milk
- 3/4 cup of miniature semisweet chocolate chips and more for a garnish
- 2 teaspoons flour
- Topping:
- 1 cup Whipping cream
- 1 tablespoon or more to the taste of powdered sugar
- 1/2 teaspoon vanilla
- Optional Garnish:
- Sliced strawberries, chopped pistachios, hot fudge sauce or whole cherries
instructions:
- Preheat the oven to 350 degrees.
- Make the pie crust from the link provided, store bought crust or your own.
- I like to use a glass baking dish that is at least two inches deep and 9 or 10 inches.
- Spray with cooking oil, add the crust.
- Sprinkle with cinnamon evenly and set aside.
- Before adding the filling, brush with melted butter and the Marsala wine.
- Filling:
- In a large bowl, whisk the eggs ricotta and vanilla until evenly combined.
- Stir in the condensed milk, blending then add the semi-sweet mini chips with flour and stir until thoroughly blended.
- Brush the pie crust with the melted butter and Marsala wine mixture.
- Pour the filling into the crust.
- Bake until the middle is set around 55 to 60 minutes.
- Cool completely. Chill until ready to serve.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Refrigerator until ready to serve this pie.
- Serving suggestions:
- Top with whipped cream on a slice, drizzle hot fudge sauce, chopped pistachios whole or sliced strawberries or a maraschino cherry.
- Leave plain and dust with powdered sugar.
- We like this pie just topped with whipped cream and a few mini chips on top.
Calories
288
288
Fat (grams)
18
18
Sat. Fat (grams)
7
7
Carbs (grams)
14
14
Net carbs
12
12
Sugar (grams)
8
8
Best Cannoli Pie Pin for later
Don't Forget To Try My No Bake Cannoli Mousse!
Don't Miss My Other Favorite Holiday Collections!
Easter Recipes
Game Day Recipes
Best Holiday Side Dishes
Red White and Blue Recipes
Halloween Roundup
Thanksgiving Recipes
Christmas Recipes
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