Cannoli Pie
Cannoli pie is creamy, cool and full of the same flavor you’d expect from a traditional cannoli. The crust gives a nutty bite while the filling stays smooth and sweet with bits of chocolate throughout.
Servings: 8 slices
Ingredients
For the Crust
- 50 vanilla wafers about 3 Cups
- ½ Cup pistachios shelled
- 2 Tablespoons brown sugar
- 6 Tablespoons unsalted butter melted
For the Pie Filling
- 8 Ounces ricotta cheese drained
- 8 Ounces cream cheese
- ½ Cup powdered sugar
- 1 Teaspoon vanilla extract
- 1 Teaspoon orange zest
- 1 Cup heavy whipping cream cold
- 1 Cup mini chocolate chips plus extra for on top
For the Whipped Cream
- 1 Cup heavy whipping cream cold
- ¼ Cup powdered sugar
- ½ Teaspoon vanilla extract
- butter or shortening, for greasing
Optional Topping
- pistachios chopped
Instructions
Prepare the Crust
- Grease a 9-inch pie dish with butter or shortening and set it aside.
- Place the vanilla wafers, pistachios and brown sugar in a food processor.
- Pulse until the wafers have become fine crumbs and the pistachios are finely chopped.
- Slowly pour in the butter while the processor runs at low speed until the mixture starts to stick together.
- Firmly press the crumbs into the base and sides of the pie dish.
- Put the crust in the freezer for 15 to 20 minutes or until the crust has hardened.
Make the Pie Filling
- While the crust is in the freezer, add the ricotta, cream cheese, powdered sugar, vanilla extract, and orange zest to a large bowl.
- Use an electric mixer to mix everything until smooth.
- In a separate medium bowl, whip the heavy whipping cream until stiff.
- Fold the whipped cream into the ricotta mixture until thoroughly combined.
- Fold in the mini chocolate chips.
Assemble the Pie
- Spoon the filling into the chilled pie crust and smooth it out evenly.
- Cover the pie with plastic wrap and chill in the refrigerator for at least 5 hours or until set.
Prepare the Whipped Cream Topping
- Add the heavy whipping cream, powdered sugar and vanilla extract to a medium bowl.
- Whip with an electric mixer until stiff.
- Spoon over the top of the pie and spread it out.
Serve and Enjoy
- Top the pie with chopped pistachios and mini chocolate chips, if liked.
- Slice and serve chilled.
Notes
Drain the ricotta: Draining the ricotta for 10 minutes on paper towels will make the pie filling firmer and more set.
Use cold cream: Whips faster and holds shape.
Chill the pie fully: Setting time improves texture and flavor.
Use cold cream: Whips faster and holds shape.
Chill the pie fully: Setting time improves texture and flavor.
Nutrition
Calories: 813kcal | Carbohydrates: 63g | Protein: 11g | Fat: 59g | Saturated Fat: 33g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 137mg | Sodium: 297mg | Potassium: 242mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1727IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
