Cannoli Cream Pie
Background and History: Cannoli Cream Pie pays homage to the beloved Italian cannoli, encapsulating the creamy richness and delightful crunch of the classic pastry in a delightful pie form. This decadent creation marries the centuries-old tradition of cannoli with the ease of a pie, offering a luscious dessert that’s both nostalgic and indulgent.
For the Pie Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar
For the Cannoli Cream Filling:
2 cups ricotta cheese, drained
1 cup mascarpone cheese
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Prepare the Pie Crust
In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into a pie dish to form the crust. Chill in the refrigerator.
Make the Cannoli Cream Filling
In a large bowl, whisk together drained ricotta cheese, mascarpone cheese, confectioners’ sugar, and vanilla extract until smooth and creamy.
Add Chocolate Chips
Gently fold in the mini chocolate chips into the cannoli cream filling.
Fill the Pie Crust
Spoon the cannoli cream filling into the prepared pie crust, spreading it evenly.
Refrigerate the Cannoli Cream Pie for at least 4 hours or overnight to allow the flavors to meld and the pie to set.
Top and Serve
Before serving, add a generous layer of whipped cream on top and sprinkle chopped pistachios and chocolate shavings for a decorative finish.
(Per Serving – based on 1 slice)
Ensure the ricotta is well-drained to achieve a creamy consistency.
Experiment with different pie crusts or add a hint of citrus zest to the filling for variety.
Serve chilled for the best taste and texture.
Confirm any dairy allergies before indulging.
Modify the recipe to accommodate dietary restrictions or allergies.