If you’ve ever been torn between bringing something easy and something show-stopping to a holiday party… this cannoli pie is your answer.
I was originally inspired by a Modern Honey recipe, but I added my own twist to make it taste more like the classic, traditional cannoli filling I grew up loving. No orange flavor here—just creamy ricotta, vanilla, cinnamon, and plenty of mini chocolate chips.

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And here’s the part that truly makes this my dream holiday dessert:
👉 Aside from the crust, it’s completely no-bake.
👉 You can make it ahead.
👉 It looks like you spent hours on it (you didn’t).

During the busiest time of year, I’m all about recipes that let you actually enjoy your family, your friends, and your time—without stressing in the kitchen. This is that recipe.

Whether it’s Thanksgiving, Christmas, a church potluck, or just a cozy winter dinner, this cannoli pie gets rave reviews every time.

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🥧 Ingredients

Pie Base

• 1 Homemade Pie Crust or a store-bought pie crust, blind baked

Cannoli Filling

• (2) 8-oz packages cream cheese, room temperature
• 1 cup ricotta cheese
• 1 ½ cups heavy cream
• 1 cup powdered sugar
• 2 teaspoons vanilla extract or vanilla paste
• 1 teaspoon cinnamon
• 1 to 1½ cups mini chocolate chips

Chocolate Ganache

• 1 cup semi-sweet chocolate chips or baking chocolate
• 3 tablespoons heavy cream

Whipped Cream Topping

• 1 ½ cups heavy cream
• ¼ cup powdered sugar

Garnish

• Additional mini chocolate chips
• Mini cannolis (optional but very cute!)

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👩‍🍳 Step-by-Step Instructions

1. Bake the crust

Blind bake your pie crust according to the package directions (or your homemade recipe).
Let it cool completely.

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2. Make the cannoli filling

In the bowl of a stand mixer—or with a hand mixer—beat together:

• cream cheese
• ricotta
• heavy cream
• powdered sugar
• vanilla
• cinnamon

Beat for 4–5 minutes until the mixture becomes smooth, creamy, and a little fluffy.
Fold in the mini chocolate chips.

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3. Fill and chill

Once your crust is completely cooled, spread the cannoli filling evenly inside.
Refrigerate for at least 2 hours.
(If you’re in a rush, freeze for about 45 minutes.)

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4. Make the chocolate ganache

In a microwave-safe bowl, heat chocolate and heavy cream in 30-second increments, stirring each time, until smooth and glossy.

Pour the ganache over the chilled filling and spread evenly.
Refrigerate again for 1–2 hours, until set.

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5. Whip the cream

Beat heavy cream until soft peaks form.
Add powdered sugar and continue beating until stiff peaks form.

Pipe or spread onto the chilled pie.

Top with mini chocolate chips and, if you want extra holiday flair, add mini bakery cannolis.

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🎄 Why You’ll Love This Cannoli Pie

✔ No-bake filling
✔ Make-ahead friendly
✔ Traditional cannoli flavor
✔ Beautiful presentation with minimal effort
✔ Perfect for Thanksgiving, Christmas, and winter parties
✔ A guaranteed crowd favorite

FOR MORE INEXPENSIVE HOLIDAY RECIPES CHECK OUT THESE VIDEOS:

• $17 Easter Dinner
• 13 of the Best Easter Recipes
• 3 $20 Thanksgiving Menus! Mix and match or choose your favorite!

MORE THANKSGIVING RECIPES TO TRY:

• A Twist On Oprah’s Million Dollar Deviled Eggs (Deviled eggs are a must in my house!)
• Slow Cooker Turkey Tenderloin (perfect for a smaller gathering)
• 13 Amazing Easter Recipes Worth Trying!

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