Delightful Italian Cannoli Cream Pie

Why Make This Recipe

Italian Cannoli Cream Pie is a delightful fusion of classic Italian flavors and a fun pie format. This dish brings the rich, creamy taste of traditional cannoli into a pie form, making it perfect for holidays, celebrations, or simply a sweet treat any day of the week. The combination of mascarpone, cream cheese, and ricotta cheese creates a smooth filling that is both rich and refreshing. The chocolate chips and pistachios on top add a nice crunch, contrasting with the creamy texture. Whether you’re sharing it with family or enjoying a slice on your own, this pie is sure to please everyone.

How to Make Italian Cannoli Cream Pie

Ingredients

• 2-1/2 cups heavy cream (divided after whipped)
• 8 ounces mascarpone cheese, room temperature
• 4 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1 cup ricotta cheese
• 1-1/2 teaspoons pure vanilla
• 1 teaspoon orange zest (about half of an orange)
• 1/4 teaspoon cinnamon
• 1/3 cup mini chocolate chips (for topping)
• 1/3 cup chopped pistachios (for topping)
• Additional 3 tablespoons powdered sugar (for topping)
• 1-1/2 cups crushed sugar cones (about 12 sugar cones)
• 4 tablespoons butter, melted

Directions

1. To make the sugar cone crust: Preheat the oven to 350°F (175°C). In a bowl, mix crushed sugar cones with melted butter and press the mixture into a pie dish to form a crust. Bake for 10 minutes until golden and set. Allow to cool.

   

2. For the cannoli cream filling: In a mixing bowl, beat the ricotta cheese, mascarpone cheese, and cream cheese until smooth. Gradually add in powdered sugar, vanilla, orange zest, and cinnamon. Gently fold in heavy cream until well combined.

   

3. Fill the cooled sugar cone crust with the cannoli cream filling, smoothing the top with a spatula.

4. For the topping: Sprinkle mini chocolate chips and chopped pistachios over the filling. Dust with additional powdered sugar.

5. Refrigerate for at least 2 hours before serving for best results. Slice and enjoy your Italian Cannoli Cream Pie!

How to Serve Italian Cannoli Cream Pie

Serve the Italian Cannoli Cream Pie chilled. You can slice it into wedges and place each piece on a dessert plate. For an extra special touch, drizzle some chocolate sauce over each slice or add a dollop of whipped cream. This pie also pairs well with a cup of coffee or a glass of dessert wine.

How to Store Italian Cannoli Cream Pie

Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It’s best eaten within 3 to 4 days. Make sure to keep it cool, so it stays fresh and the filling maintains its creaminess.

Tips to Make Italian Cannoli Cream Pie

• Make sure all your cheeses are at room temperature before mixing for a smoother filling.
• Feel free to adjust the amount of orange zest and cinnamon according to your taste.
• Allow the pie to chill overnight for a firmer texture and enhanced flavors.

Variation

You can create different flavors by adding different types of extracts or flavorings such as almond extract or lemon zest. For a chocolate twist, you can mix some cocoa powder into the filling or even add chocolate shavings.

FAQs

Q: Can I make the crust ahead of time?
A: Yes, you can prepare the sugar cone crust a day in advance and store it at room temperature until you are ready to fill it.

Q: Is there a substitute for ricotta cheese?
A: Yes, you can use cottage cheese blended until smooth as a substitute for ricotta, but this may slightly change the flavor.

Q: Can I freeze the Italian Cannoli Cream Pie?
A: It’s not recommended to freeze this pie as the creamy filling may change texture after thawing. Enjoy it fresh for the best experience!

Italian Cannoli Cream Pie

Italian Cannoli Cream Pie is a delightful fusion of classic Italian flavors and a fun pie format, featuring a creamy filling of mascarpone, cream cheese, and ricotta with a crispy sugar cone crust.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups crushed sugar cones about 12 sugar cones
• 4 tablespoons butter, melted for binding the crust

For the filling

• 2.5 cups heavy cream divided after whipped
• 8 ounces mascarpone cheese room temperature
• 4 ounces cream cheese room temperature
• 1 cup powdered sugar for the filling
• 1 cup ricotta cheese
• 1.5 teaspoons pure vanilla
• 1 teaspoon orange zest about half of an orange
• 0.25 teaspoon cinnamon

For the topping

• 1/3 cup mini chocolate chips for topping
• 1/3 cup chopped pistachios for topping
• 3 tablespoons additional powdered sugar for topping

Method

 

Preparation of crust

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix crushed sugar cones with melted butter and press the mixture into a pie dish to form a crust.
3. Bake for 10 minutes until golden and set. Allow to cool.

Preparation of filling

1. In a mixing bowl, beat the ricotta cheese, mascarpone cheese, and cream cheese until smooth.
2. Gradually add in powdered sugar, vanilla, orange zest, and cinnamon.
3. Gently fold in heavy cream until well combined.

Assembly

1. Fill the cooled sugar cone crust with the cannoli cream filling, smoothing the top with a spatula.
2. Sprinkle mini chocolate chips and chopped pistachios over the filling.
3. Dust with additional powdered sugar.

Chill and serve

1. Refrigerate for at least 2 hours before serving for best results.
2. Slice and enjoy your Italian Cannoli Cream Pie!

Notes

Serve the pie chilled. For an extra special touch, drizzle some chocolate sauce over each slice or add a dollop of whipped cream. Store any leftovers in the refrigerator, covered.