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Italian Cannoli Cream Pie Recipe

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3.8 from 40 reviews

This Italian Cannoli Cream Pie is a delightful no-bake dessert featuring a crunchy sugar cone crust filled with a luscious blend of mascarpone, cream cheese, ricotta, and whipped cream, accented by hints of vanilla, orange zest, and cinnamon. Topped with sweetened whipped cream, pistachios, and mini chocolate chips, it’s a creamy, crunchy treat inspired by traditional Italian cannoli flavors.

Ingredients

Italian Cannoli Cream Filling

  • 2-1/2 cups heavy cream (divided after whipped)
  • 8 ounces mascarpone cheese, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 cup ricotta cheese
  • 1-1/2 teaspoons pure vanilla extract
  • 1 teaspoon orange zest (about half of an orange)
  • 1/4 teaspoon cinnamon
  • 1/3 cup mini chocolate chips (topping)
  • 1/3 cup chopped pistachios (topping)
  • 3 tablespoons powdered sugar (additional whipping topping)

Sugar Cone Pie Crust

  • 1-1/2 cups crushed sugar cones (about 12 sugar cones)
  • 4 tablespoons butter, melted

Instructions

  1. Prepare Sugar Cone Crust: Preheat your oven to 350°F. Break up 6 sugar cones and pulse them in a food processor for about a minute until you achieve a mix of 1/4-inch pieces and fine powder. Repeat this with the remaining cones. Combine the crushed cones in a medium bowl, stirring with a fork while gradually adding melted butter until evenly moistened. Press this mixture firmly into a 9-inch pie plate to form the crust. Bake in the oven for 5 minutes, then remove and let it cool completely before filling.
  2. Whip Heavy Cream: Using an electric mixer, whip the 2-1/2 cups of heavy cream in a large bowl until stiff peaks form. Remove 2 cups of this whipped cream for the filling and refrigerate both bowls of whipped cream separately to keep chilled.
  3. Make Cream Cheese Mixture: In a separate large mixing bowl, beat the mascarpone cheese and cream cheese together using an electric mixer on medium speed for about 3 minutes until smooth. Gradually add 1 cup powdered sugar and continue mixing until the blend is creamy and well combined.
  4. Add Ricotta and Flavorings: Add ricotta cheese, vanilla extract, orange zest, and cinnamon to the cream cheese mixture. Beat thoroughly for about 3 more minutes until everything is fully incorporated and smooth.
  5. Fold in Whipped Cream: Gently fold the reserved 2 cups of whipped cream into the mascarpone and ricotta mixture using a spatula, mixing just enough to combine without deflating the cream. Spread this cannoli cream filling evenly over the cooled sugar cone crust.
  6. Prepare Topping: Whisk the remaining whipped cream with 3 tablespoons of powdered sugar by hand until light and fluffy. Pipe this sweetened whipped cream decoratively around the edge of the pie.
  7. Add Final Touches and Chill: Sprinkle chopped pistachios and mini chocolate chips over the top of the pie. Refrigerate the pie for at least 4 hours, allowing it to firm up before serving for optimal flavor and texture.

Notes

  • For a freezer-friendly version, omit the 1 cup powdered sugar in the filling and substitute with one can of sweetened condensed milk. Freeze the assembled pie for 6 to 8 hours or overnight. Before serving, allow it to sit at room temperature for 15 to 20 minutes for easier slicing.
  • Make sure the crust is completely cooled before adding filling to prevent sogginess.
  • The mixture should be gently folded to keep the whipped cream airy and light.
  • Use freshly grated orange zest for the best citrus flavor.
  • This pie is best served chilled and consumed within 2 days for freshness.

Find it online: https://deliciousyum.com/italian-cannoli-cream-pie-recipe/