Cannoli Pie Recipe
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.
Servings: 8
Calories: 667kcal
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!
Notes
Cover any leftovers in plastic wrap and refrigerate for up to 4 days.
Full fat ingredients are best in this recipe. I do not recommend reduced fat, part skim or light ingredients for the best flavor in this recipe.
Nutrition
Calories: 667kcal | Carbohydrates: 53g | Protein: 9g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 123mg | Sodium: 245mg | Potassium: 160mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1541IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 1mg
