Cannoli Cream Pie
A delightful no-bake dessert that captures the classic flavors of cannoli in a creamy filling set in a graham cracker crust.
Ingredients
For the Crust
- 1 each pre-made graham cracker pie crust Use store-bought for convenience.
For the Filling
- 1 cup ricotta cheese Full-fat recommended for creaminess.
- 1 cup mascarpone or cream cheese, softened Mascarpone adds a richer flavor.
- ½ cup powdered sugar For sweetness.
- 1 teaspoon vanilla extract Enhances flavor.
- ½ teaspoon cinnamon (optional) Adds warmth to the filling.
- 1 ¼ cups mini chocolate chips, divided Use semi-sweet or your preferred variety.
For Garnish
- Whipped topping, for garnish (optional) Add just before serving for best presentation.
Instructions
Preparation
- In a large mixing bowl, beat together the ricotta cheese and mascarpone (or cream cheese) until smooth and well-blended.
- Mix in the powdered sugar, vanilla extract, and cinnamon (if using). Continue beating until fully combined and creamy.
- Gently fold in 1 cup of mini chocolate chips, reserving the remaining 1/4 cup for topping.
- Spoon the filling into the pre-made graham cracker crust, smoothing the top with a spatula.
- Sprinkle the remaining mini chocolate chips on top.
- Refrigerate for at least 4 hours or overnight until fully set.
Serving
- Slice, serve cold, and top each slice with whipped topping if desired.
Notes
To keep your Cannoli Cream Pie fresh, cover it loosely with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to five days. Add any whipped topping just before serving.