Cannoli Pie is an easy no bake dessert recipe with a light and creamy filling. This Italian dessert is garnished with chocolate chips and whipped cream.
Our family loves the flavor of Cannoli’s and this easy recipe packs everything together in a pie. Within minutes, this simple dessert comes together without much work.
The creaminess from the ricotta and cream cheese gives this an authentic Italian flavor. If you love this, also try Cannoli Cake and Cannoli Dip Recipe.
Table of contents
Why We Love This
- Effortless to make. With just a handful of ingredients, this easy pie takes very little time and has such a creamy texture.
- Light and creamy. The wonderful flavors you love about Cannoli’s gets packed into every slice of pie with a hint of cinnamon.
- No bake. You will love being able to make this without heating up the oven.
Ingredients
Pie
- Cream Cheese. Full fat, brick style cream cheese is needed for this recipe.
- Vanilla Extract. Enhances the flavor. It’s best to use pure vanilla.
- Heavy Whipping Cream. It needs to be cold. Don’t remove from fridge until you are ready to use.
- Powdered Sugar. Sift before using to remove lumps.
- Whole Milk Ricotta. Make sure to use whole milk ricotta or the texture will not be the same.
- Cinnamon. You can adjust this to taste if you want more hints of cinnamon.
- Mini Chocolate Chips. This miniature size blends perfectly into the filling.
- Graham Cracker Crust. We used store bought but you can make a homemade Graham Cracker Pie Crust in a 9-inch pie dish or pie plate using graham cracker crumbs.
Topping
- Heavy whipping cream. It will be easier to beat into peaks if it is cold.
- Powdered sugar. You can add a little more if you like it sweeter, but I think this amount is perfect.
- Mini Chocolate Chips. This is optional but the extra chocolate makes it even better.
Get the complete list of ingredients at the bottom of the page.
Variations
- Dark Chocolate. Swap the milk chocolate for dark chocolate.
- Orange Zest. Fold in 1-2 teaspoons orange zest into the pie filling.
- Mascarpone Cheese. You can use this instead of cream cheese.
Step By Step Instructions
Step 1. First, beat the cream cheese on medium speed in a mixing bowl. It needs to be light and creamy. You can use an electric mixer. I like to use my stand mixer but you can use a hand mixer.
Step 2. Once the cream cheese is fluffy, add the heavy cream. Beat on medium speed until the mixture has thickened.
Step 3. Next, add the ricotta cheese, powdered sugar and cinnamon. Mix until combined but do not overmix.
Step 4. Finally, gently stir in the chocolate chips by hand until combined.
Step 5. Pour the filling into the graham cracker pie crust. Smooth the top with a spoon or spatula. Then allow to chill for at least 4 hours but overnight is best.
Step 6. Make the topping when you are ready to serve the pie. Beat the heavy whipping cream with a hand mixer or stand mixer until stiff peaks form. Then whisk in the powdered sugar and vanilla until combined.
Step 7. Top each slice with whipped cream and mini chocolate chips.
Serving Suggestions
- Chopped Pistachios
- Chocolate Sauce. I like Hot Fudge Sauce Recipe.
- Chocolate. Mini Chocolate Chips, Chocolate Chunks or any type of chocolate.
- Cannoli Shells. Crush cannoli shells and sprinkle on top.
- Maraschino Cherries
Storage
Cover the pie with plastic wrap. Place in the refrigerator up to 4 days.
Expert Tips
- Full Fat Ingredients. Full fat ingredients are best in this recipe. I do not recommend reduced fat, part skim or light ingredients for the best flavor in the pie. Whole milk ricotta cheese and full fat cream cheese is suggested.
- Allow to set. The pie needs to be refrigerated for at least 4 hours to completely set. This will also give the flavors a chance to blend together.
- Remove liquid from ricotta. If the brand you are using is runny, strain any liquid or the filling will be thin.
- Room temperature ingredients. The cream cheese will be easier to beat if room temperature.
- Easily cut the pie. You can get nice, clean slices if you place the pie in the freezer 15 minutes before cutting.
Frequently Asked Questions
I do not recommend freezing the pie. The texture will change, and the crust will be soggy.
It will last up to 4 days, but I suggest eating within 1-2 days as it will start to get soggy.
The filling will not be as firm as full fat ingredients, and the texture will be different.
More No Bake Pies
You will love this no bake cannoli pie. Try it today and leave a comment and star rating once you do.
Cannoli Pie Recipe
Ingredients
For the Pie:
- 8 oz Cream Cheese
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Heavy Whipping Cream
- 1 1/4 cups Powdered Sugar
- 1 cup Whole Milk Ricotta
- 1/4 teaspoon Cinnamon
- 3/4 cups Mini Chocolate Chips
- Graham Cracker Crust store bought
For the Topping:
- 3/4 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Mini Chocolate Chips for garnish
Instructions
- Beat the cream cheese on medium speed until light and creamy with a stand mixer or hand mixer.
- Next, add the heavy cream. Beat on medium speed until the mixture has thickened.
- Add ricotta cheese, powdered sugar and cinnamon. Mix until well combined but do not overmix.
- Fold in chocolate chips by hand until combined.
- Spread the filling into the graham cracker pie crust.
- Refrigerate for at least 4 hours but overnight is best. This gives the flavors time to blend and the filling to set fully.
- When ready to serve, prepare the topping. Beat the heavy whipping cream with a hand held mixer or stand up mixer until stiff peaks form.
- Mix in the powdered sugar and vanilla. Mix until combined.
- Serve each slice topped with the whipped cream and mini chocolate chips. Enjoy!
This pie was really easy to make, and the flavor was perfect.