If you’re searching for a dessert that’s as impressive as it is effortless, Cannoli Cream Pie is about to become your new favorite. This no-bake masterpiece takes everything we love about traditional Italian cannoli—the creamy ricotta filling, hints of chocolate, and that touch of pistachio—and transforms it into a pie that requires zero oven time.

Perfect for holidays, birthdays, or when you simply want to treat yourself, this pie delivers all the indulgence of a bakery-quality dessert without complicated steps. Let’s walk through why this recipe deserves a spot in your recipe box and how to make it absolutely perfect every time.

Why You’ll Love This Cannoli Cream Pie

Key Benefits

There are plenty of reasons to fall for this recipe, but let’s start with the obvious: no baking required. That means no worrying about preheating ovens, no fear of overbaking, and no standing over a hot stove—especially in the summer months.

This pie comes together with simple ingredients you probably already have in your kitchen. The creamy filling is rich but not too heavy, with mini chocolate chips adding delightful texture in every bite. It’s a dessert that feels luxurious yet approachable.

Even better, this recipe is practically foolproof. Whether you’re a seasoned baker or someone who usually avoids desserts altogether, you’ll find success here.

Suitable For

This Cannoli Cream Pie fits just about any occasion:

• Family dinners and gatherings where you want a show-stopping dessert.

• Holidays like Christmas or Easter when Italian flavors really shine.

• Beginner bakers who want a guaranteed win without fancy techniques.

• Make-ahead planners since it needs time to chill, freeing up your schedule.

It’s also a great base recipe for experimenting. Add your own flair with flavored extracts, different chocolate varieties, or even a splash of liqueur for an adults-only version.

Ingredients for Cannoli Cream Pie

Before we dive into the steps, let’s take a closer look at what you’ll need and why each ingredient plays an important role.

Core Ingredients

• Graham cracker crumbs or crushed vanilla wafers (1 ½ cups): The crust foundation. Graham crackers give a classic buttery flavor, while vanilla wafers add a sweeter, slightly softer bite.

• Unsalted butter (6 tablespoons, melted): Binds the crumbs together and creates a firm base.

• Granulated sugar (2 tablespoons): Just enough to sweeten the crust without overpowering it.

• Ricotta cheese (15 oz, drained): The heart of the filling. Look for whole milk ricotta and drain it well to avoid a watery pie.

• Cream cheese (8 oz, softened): Adds structure and a slight tanginess that balances the sweetness.

• Powdered sugar (1 cup): Sweetens the filling and blends smoothly without grittiness.

• Vanilla extract (1 teaspoon): Brings warmth and depth to the filling.

• Heavy whipping cream (1 cup): When whipped, it lightens the ricotta mixture into a fluffy, mousse-like consistency.

• Mini chocolate chips (1 cup): Little bursts of chocolate throughout the pie.

Substitutions and Tips

If you’re missing an ingredient or catering to dietary needs, here are some easy swaps:

• Mascarpone for cream cheese: For a richer, more traditional Italian flavor, mascarpone works beautifully.

• Gluten-free crust: Use gluten-free graham crackers or make a crust with almond flour.

• Dairy-free options: Replace ricotta and cream cheese with plant-based alternatives and use coconut cream instead of heavy cream.

Draining ricotta thoroughly is crucial. Line a fine-mesh sieve with cheesecloth, set it over a bowl, and let it sit for an hour or two. This extra step ensures a firm filling that slices cleanly.

The Best Ricotta for Cannoli Cream Pie

When it comes to ricotta, not all brands are created equal. For the creamiest texture, choose a whole milk ricotta with minimal additives. If you have access to a specialty Italian market, fresh ricotta is worth the splurge.

No matter what you use, proper draining is non-negotiable. Excess moisture can make your filling runny and prevent the pie from setting fully.

Kitchen Tools You’ll Need

Must-Have Tools

• 9-inch pie dish

• Mixing bowls (at least two)

• Electric hand mixer or stand mixer

• Rubber spatula for folding ingredients together

Nice-to-Have Tools

• Food processor for crushing graham crackers quickly

• Offset spatula for smoothing the filling evenly

• Piping bag if you’d like to add decorative whipped cream toppings before serving

Having the right tools on hand makes the process smoother and more enjoyable, but don’t worry if you’re working with basics—you can still make a gorgeous pie.

How to Make Cannoli Cream Pie

This is where the magic happens. Making Cannoli Cream Pie isn’t just simple—it’s genuinely enjoyable. Each step brings you closer to a dessert that’s rich, creamy, and impossibly light. Think of it like assembling layers of flavor and texture that will wow anyone lucky enough to get a slice.

Step 1: Prepare the Crust

Start with the crust, which sets the stage for everything that comes after.

In a medium bowl, mix the graham cracker crumbs (or crushed vanilla wafers) with the granulated sugar. Slowly drizzle in the melted butter, stirring with a fork until the crumbs are evenly coated and resemble wet sand.

Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup or glass to smooth and compact the crust for a clean, professional look. Place it in the refrigerator to chill while you make the filling. This step helps the crust firm up, so it holds together beautifully when sliced.

Step 2: Make the Filling

The filling is the heart of this dessert. It’s a luxurious blend of ricotta and cream cheese, sweetened just enough to bring out the subtle flavors.

In a large mixing bowl, beat the drained ricotta and softened cream cheese together until smooth and creamy. Take your time here—the smoother the mixture, the silkier your filling will be.

Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Then fold in the mini chocolate chips for that classic cannoli texture.

In a separate bowl, whip the heavy cream until stiff peaks form. This step lightens the filling, giving it an airy, mousse-like texture. Gently fold the whipped cream into the ricotta mixture using a rubber spatula. Avoid overmixing; you want to keep all that lovely volume intact.

Step 3: Assemble and Chill

Once your filling is ready, pour it into the prepared crust. Smooth the top with an offset spatula or the back of a spoon. The pie already looks beautiful, but it still needs time to set.

Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This patience pays off with a firm, sliceable filling that holds its shape.

Step 4: Add Toppings

Just before serving, add your finishing touches. Sprinkle extra mini chocolate chips across the top, scatter chopped pistachios for color and crunch, and dust lightly with powdered sugar. These little details make the pie look as good as it tastes.

Tips for Success

• Drain ricotta thoroughly. Excess moisture is the enemy of a firm filling. A few hours in a cheesecloth-lined strainer works wonders.

• Don’t rush the chill time. The longer the pie sits in the fridge, the better the texture and flavor.

• Use cold tools for whipping cream. A chilled bowl and beaters help achieve stiff peaks faster.

• Press the crust firmly. This ensures clean slices and prevents the crust from crumbling.

How to Store Cannoli Cream Pie

This pie is as practical as it is delicious.

At Room Temperature

Serve immediately after removing from the fridge. Avoid leaving it out for more than 1–2 hours, especially in warm weather.

In the Refrigerator

Store covered in the refrigerator for up to 5 days. The crust stays crisp, and the filling maintains its silky texture.

Freezing Tips

Cannoli Cream Pie freezes surprisingly well. Wrap individual slices tightly in plastic wrap and place them in an airtight container. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use mascarpone instead of ricotta?

Yes, mascarpone adds a richer, creamier flavor. Swap it in at a one-to-one ratio for a slightly more indulgent pie.

How long does Cannoli Cream Pie last in the fridge?

It keeps beautifully for up to 5 days, though it’s best enjoyed within the first 3 for optimal texture.

Can I make it ahead of time for a party?

Absolutely. Prepare the pie a day or two in advance and keep it chilled until serving. Add toppings right before bringing it to the table.

Is there a dairy-free version?

For a dairy-free twist, use plant-based cream cheese and ricotta alternatives. Swap heavy cream for coconut cream, and you’ll still have a luscious result.

Related Recipes

If you loved this Cannoli Cream Pie recipe, you might enjoy these other sweet treats:

• Lemon Raspberry Cupcakes – Bright, zesty cupcakes with a tart raspberry twist.

• Chocolate Peanut Butter Cake – Rich layers of chocolate and creamy peanut butter.

• Pineapple Upside Down Cupcakes – A tropical spin on a classic dessert.

• Oatmeal Cake – Moist, old-fashioned comfort with a coconut topping.

• Strawberry Dump Cake – Quick, fruity, and perfect for last-minute guests.

Conclusion

This Cannoli Cream Pie is proof that great desserts don’t have to be complicated. With its creamy filling, crisp crust, and beautiful toppings, it’s a dessert that feels special yet simple enough to make anytime. Whether you’re bringing it to a party or treating your family, one thing’s for sure—this pie will disappear fast.

Don’t forget to bookmark this recipe and share your creation. We’d love to see how your Cannoli Cream Pie turns out.

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