Cannoli Pie: an easy Italian-inspired dessert with a crunchy homemade crust and a no-bake cannoli-style cream filling studded with mini chocolate chips. Simple, crowd-pleasing, and perfect for holidays or casual gatherings.
This Cannoli Pie is fast to assemble and requires no baking for the filling. The crust is baked briefly to get a crisp, golden base, while the filling combines ricotta and mascarpone for a creamy, authentic-tasting cannoli-style filling with mini chocolate chips and bright orange zest. Chill the pie so the filling firms up, then garnish and serve cold.
What is Cannoli Pie
Cannoli Pie is an American twist on the classic Italian cannoli. Instead of individual fried shells filled at the last minute, the flavors of cannoli—sweetened ricotta or ricotta-plus-mascarpone, chocolate, citrus zest, and spices—are turned into a single chilled pie. Crusts vary: this version uses crushed waffle ice cream cones for a crunchy, slightly sweet base that mimics a cannoli shell. The filling is no-bake, lightly sweetened, and studded with mini chocolate chips for texture.
All ingredients are easy to find at most grocery stores. If mascarpone is not available, cream cheese can be used as a substitute, though mascarpone yields a richer, silkier texture. For best results, drain ricotta to remove excess liquid so the filling remains thick—see guidance on how to strain ricotta for thicker no-bake fillings.
Cannoli Pie Ingredients
Crust:
- Waffle ice cream cone crumbs (about 8–10 cones, or 1 1/2 cups crumbs)
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, melted
Pie Filling:
- 1 1/2 cups ricotta cheese, well drained
- 8 ounces mascarpone cheese
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh orange zest
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup mini chocolate chips
- Topping (optional): whipped cream, extra mini chips, chopped pistachios, maraschino cherries
How to Make Cannoli Pie
- Make the crust: Preheat oven to 350°F (175°C). Lightly spray a 9-inch pie plate with nonstick spray.
- Combine waffle cone crumbs, sugar, and salt in a bowl. Stir in melted butter until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of the pie plate, forming an even layer.
- Bake 8–10 minutes or until the crust is golden. Remove and cool completely.
- Make the filling: In a large bowl, beat ricotta, mascarpone, and powdered sugar on medium speed until smooth. Add vanilla, orange zest, cinnamon, and salt and mix until incorporated. Fold in the mini chocolate chips.
- Spoon the filling into the cooled crust and smooth the top.
- Refrigerate for at least 3–4 hours (or overnight) to allow the filling to set. Before serving, garnish with whipped cream, extra mini chips, chopped nuts, or cherries as desired.
Serving Suggestions
- Serve straight from the refrigerator for a refreshing, creamy dessert.
- Top slices with a dollop of whipped cream, extra mini chocolate chips, and chopped pistachios for color and crunch.
- A light drizzle of chocolate sauce or a few candied citrus pieces also pairs nicely.
Quick Tips for Best Results
- Drain ricotta overnight in a fine mesh sieve or cheesecloth to remove excess moisture; this keeps the filling thick.
- Use full-fat ricotta and mascarpone for the creamiest texture and best flavor.
- Press the crust evenly and firmly into the pie plate to prevent crumbling and to create a stable base.
- Serve within a day or two to keep the crust from becoming soggy.
Cannoli Pie FAQ
How should I store Cannoli Pie?
Keep covered in the refrigerator.
Can I freeze Cannoli Pie?
Freezing may change the texture of the uncooked filling; refrigeration is recommended.
How long will the pie last?
It will keep 3–5 days refrigerated, though the crust is best within the first 1–2 days.
Can I substitute cream cheese for mascarpone?
Yes—cream cheese works as a substitute but will yield a slightly tangier, firmer filling.
What can replace waffle cone crumbs?
Graham cracker crumbs, cookie crumbs, or crushed cannoli shells can be used for the crust.
Notes and Variations
To make cone crumbs without a food processor, place cones in a sealed bag and crush with a rolling pin or meat mallet until fine. For extra flavor, fold in chopped candied citrus or a small amount of orange or vanilla extract. For a nutty finish, top slices with chopped pistachios.
Enjoy this easy, no-bake Cannoli Pie—the perfect way to capture classic cannoli flavors in a simple pie form. If you try it, experiment with garnishes and share how you served your slices.