Description
This decadent Cannoli Cream Pie features a crispy graham cracker crust filled with a luscious mixture of mascarpone, ricotta, and whipped cream, infused with vanilla, cinnamon, and orange zest, and studded with mini chocolate chips. Perfectly chilled and topped with extra whipped cream and chocolate chips, this dessert delivers rich cannoli-inspired flavors in a refreshing pie form that’s ideal for any special occasion.
Ingredients
Scale
Crust
- 12 graham cracker sheets
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 ½ cups heavy whipping cream
- 8 ounces mascarpone cheese
- ¾ cup confectioners’ sugar
- 1 cup whole milk ricotta cheese
- 1 teaspoon vanilla extract
- ⅛ teaspoon cinnamon
- 1 teaspoon orange zest
- ¾ cup mini chocolate chips
Optional Toppings
- Additional whipped cream
- Additional mini chocolate chips
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the graham cracker sheets until finely ground.
- Make Crust Mixture: Add granulated sugar and melted butter to the ground graham crackers, pulsing until the mixture resembles wet sand.
- Form and Bake Crust: Pour the mixture into an ungreased pie dish, pressing firmly into the bottom and up the sides. Bake for 10 minutes, then remove and let cool completely.
- Whip Cream: In a mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
- Prepare Filling Base: In another large bowl, beat mascarpone cheese until smooth.
- Add Sweeteners and Flavorings: Add confectioners’ sugar to the mascarpone and beat until combined.
- Incorporate Ricotta and Flavorings: Mix in ricotta cheese, vanilla extract, cinnamon, and orange zest. Beat until well incorporated and smooth.
- Combine Whipped Cream and Chocolate Chips: Gently fold the whipped cream into the mascarpone-ricotta mixture, then stir in the mini chocolate chips evenly.
- Assemble Pie: Spread the filling evenly into the cooled graham cracker crust.
- Chill: Refrigerate the pie for at least 3 hours or until the filling is set.
- Add Optional Toppings and Serve: Before serving, optionally top with additional whipped cream and mini chocolate chips. Slice and enjoy your homemade cannoli cream pie!
Notes
- For best results, ensure the crust is completely cooled before adding the filling to prevent sogginess.
- You can substitute orange zest with lemon zest if preferred for a different citrus note.
- Use full-fat ricotta and mascarpone for the creamiest texture and richest flavor.
- Make sure to whip the heavy cream to stiff peaks for a light, airy texture in the filling.
- For a nutty twist, sprinkle crushed pistachios on top along with the chocolate chips.
- Store the pie covered in the refrigerator for up to 3 days.
