Description
This Italian Cannoli Cream Pie transforms the flavors of a classic cannoli into a rich, sliceable dessert layered inside a crisp sugar cone crust. The filling blends mascarpone, ricotta, warm cinnamon, and bright orange zest for a smooth, lightly spiced cream, then finishes with whipped topping, pistachios, and mini chocolate chips. Every bite delivers creamy texture with that signature cannoli crunch.
Ingredients
For the Cannoli Cream Filling
- Heavy whipping cream (divided after whipping)
- Mascarpone cheese, softened
- Cream cheese, softened
- Powdered sugar
- Ricotta cheese
- Pure vanilla extract
- Fresh orange zest
- Ground cinnamon
- Mini chocolate chips (for topping)
- Chopped pistachios (for topping)
- Extra powdered sugar (for sweetening whipped topping)
For the Sugar Cone Crust
- Sugar cones, crushed
- Melted butter
Instructions
- Prepare the Sugar Cone Crust
- Preheat the oven to 350°F (175°C).
- Break the sugar cones into pieces and pulse them in a food processor briefly. Aim for a mixture of small chunks (about ¼-inch pieces) and fine crumbs. Repeat until all cones are crushed.
- Transfer the crumbs to a bowl. Drizzle in the melted butter while stirring with a fork to evenly coat the mixture.
- Press the buttery crumbs firmly into a 9-inch pie dish, covering the base and sides evenly. Bake for about 5 minutes to set the crust. Remove from the oven and allow it to cool completely before filling.
- Make the Cannoli Cream Filling
- In a large mixing bowl, whip the heavy cream until stiff peaks form. Measure out 2 cups of the whipped cream for the filling and refrigerate both portions until needed.
- In another bowl, beat the mascarpone and cream cheese together using an electric mixer until smooth and fluffy, about 3 minutes.
- Add the powdered sugar and continue mixing until fully incorporated and creamy.
- Blend in the ricotta, vanilla extract, orange zest, and cinnamon. Mix again until the filling becomes smooth and well combined.
- Using a spatula, gently fold the reserved 2 cups of whipped cream into the cheese mixture. Work slowly to keep the mixture light and airy.
- Spread the prepared filling evenly into the cooled sugar cone crust.
- Add the Topping
- Stir the additional powdered sugar into the remaining whipped cream to lightly sweeten it.
- Pipe or spread the sweetened whipped cream around the edge of the pie.
- Sprinkle chopped pistachios and mini chocolate chips over the top.
- Refrigerate the pie for at least 4 hours to allow it to firm up before slicing and serving.
Notes
For a frozen version, remove the powdered sugar from the filling and substitute sweetened condensed milk instead. Assemble the pie and freeze for 6–8 hours or overnight. Before serving, let it rest at room temperature for 15–20 minutes to soften slightly for easier slicing.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Desserts