Cannoli Cream Pie
Creamy, dreamy, and impossibly simple, this Cannoli Cream Pie is a no-bake dessert that becomes an instant favorite at family gatherings.
Servings: 8 servings
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Pie Dish
Ingredients
Ingredients
- 1 each pre-made graham cracker pie crust
- 1 cup ricotta cheese well-drained if very watery and at room temperature
- 1 cup mascarpone or cream cheese softened to room temperature
- 1/2 cup powdered sugar sifted to avoid lumps
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon optional
- 1 and 1/4 cups mini chocolate chips divided (1 cup for filling, 1/4 cup for topping)
- to taste whipped topping for garnish, optional
Instructions
- Before you begin, make sure the mascarpone or cream cheese is softened to room temperature so it blends smoothly. If your ricotta seems watery, drain it in a fine mesh sieve for 10–15 minutes and blot gently with paper towels.
- In a large bowl, add 1 cup ricotta cheese and 1 cup mascarpone or softened cream cheese. Use an electric mixer on medium speed (or a sturdy whisk if mixing by hand) to beat the cheeses together until smooth and creamy, about 1 to 2 minutes. Scrape down the sides as needed.
- Add 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon cinnamon (if using). Continue beating until the mixture is fully combined and silky, another 30–60 seconds. Taste and adjust sweetness if desired.
- Gently fold in 1 cup of the mini chocolate chips using a spatula. Fold just until evenly distributed to avoid deflating the mixture.
- Spoon the filling into the pre-made graham cracker pie crust. Use an offset spatula or the back of a spoon to spread the filling evenly and smooth the top.
- Sprinkle the remaining 1/4 cup mini chocolate chips over the top for a pretty finish. Cover the pie loosely with plastic wrap.
- Chill in the refrigerator for at least 4 hours or overnight until the pie is fully set. Chilling overnight improves the texture and makes slices neater.
- When ready to serve, slice the pie with a sharp knife (dip the knife in hot water and wipe dry between cuts for cleaner slices). Garnish each slice with whipped topping if desired and enjoy cold.
Notes
Store the pie covered in the refrigerator for up to 4 days. If freezing, wrap individual slices tightly in plastic wrap and place in an airtight container for up to 1 month; thaw overnight in the fridge before serving.