Cannoli Cream Pie – A No-Bake Dessert Dream

Cannoli Cream Pie is a luscious, no-bake dessert that combines the creamy, sweet flavors of a classic Italian cannoli with the ease of a pie. It features a crisp graham cracker or cookie crust, a rich ricotta-mascarpone filling, and all the traditional cannoli add-ins like chocolate chips and a hint of citrus. I love making this pie when I want something elegant but effortless, especially in the warmer months when turning on the oven is out of the question.

Why You’ll Love This Recipe

I love how this pie delivers the unmistakable flavor of a traditional cannoli without the deep frying or delicate pastry shells. It’s cool, creamy, and loaded with texture and richness. Because it’s no-bake, I can make it ahead and let it chill until I’m ready to serve. It’s perfect for holidays, family dinners, or just when I’m craving something sweet and nostalgic.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crust or crushed cannoli shell crust (pre-made or homemade)

• Whole milk ricotta cheese (drained well)

• Mascarpone cheese

• Powdered sugar

• Vanilla extract

• Ground cinnamon (optional)

• Mini chocolate chips

• Orange zest or lemon zest (optional)

• Chopped pistachios (optional, for topping)

directions

1. I start by preparing the crust—either using a store-bought graham cracker crust or making my own by mixing crushed graham crackers or cannoli shells with melted butter and pressing it into a pie dish.

2. I refrigerate the crust for at least 30 minutes to help it firm up.

3. For the filling, I beat the ricotta and mascarpone together until smooth and fluffy.

4. I add powdered sugar, vanilla, cinnamon, and a bit of citrus zest, mixing until fully combined.

5. I fold in the mini chocolate chips gently so they’re evenly distributed.

6. I spoon the filling into the chilled crust and smooth the top.

7. I refrigerate the pie for at least 4 hours or overnight so it sets properly.

8. Before serving, I garnish with extra chocolate chips, chopped pistachios, or a dusting of powdered sugar.

Servings and timing

This recipe serves 8–10 slices. It takes about 20 minutes to prepare, and at least 4 hours to chill and set, so I usually make it the night before for best results.

Variations

Sometimes I swap the graham cracker crust for an Oreo or chocolate cookie crust for a deeper flavor. I’ve also stirred in chopped candied orange peel for extra flair. For a crunchier texture, I sprinkle crushed cannoli shells or extra pistachios on top right before serving. If I want individual servings, I make them in mini tart pans or jars.

storage/reheating

I store the pie covered in the refrigerator for up to 4 days. It holds its shape well and actually tastes better after the flavors have had time to meld. I don’t recommend freezing it, as the texture of the cheese filling can change. This pie doesn’t need reheating—it’s meant to be served chilled straight from the fridge.

FAQs

Can I use cream cheese instead of mascarpone?

Yes, I’ve used cream cheese when I couldn’t find mascarpone. The flavor is slightly tangier, but still rich and delicious.

How do I drain ricotta properly?

I place it in a cheesecloth or fine mesh strainer over a bowl and let it sit in the fridge for a few hours. Removing excess moisture helps keep the filling thick and creamy.

Can I make this pie ahead of time?

Absolutely. I always make it at least 4 hours in advance, and often the night before. It sets beautifully and tastes even better the next day.

What’s the best crust to use?

I love a graham cracker crust for ease, but a crushed cannoli shell or even pizzelle cookie crust gives it more of that classic cannoli flavor.

Do I need to bake the crust?

Nope. As long as I chill the crust before adding the filling, it holds together well. That’s what makes this dessert so easy and oven-free.

Conclusion

Cannoli Cream Pie is everything I love in a dessert: creamy, flavorful, simple to make, and stunning on the plate. With no baking required and a rich, ricotta-based filling, it’s a refreshing twist on the beloved Italian pastry that I can serve any time of year. It’s become one of my go-to recipes when I want something both impressive and easy.

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