Description

This creamy cannoli pie tastes just like classic Italian cannoli filling but in an easy, make-ahead pie. With a no-bake ricotta and cream cheese filling, chocolate chips, a silky chocolate ganache, and fresh whipped cream, it’s perfect for Thanksgiving, Christmas, or any holiday gathering. Aside from baking the crust, the whole dessert comes together with minimal effort—exactly what busy holiday seasons call for!

Ingredients

Pie Crust

1 Homemade pie crust or store-bought pie crust, blind baked

Cannoli Filling

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

Chocolate Ganache

1 cup semi-sweet chocolate
3 tablespoons heavy cream

Whipped Cream Topping

1 1/2 cups heavy cream
1/4 cup powdered sugar

Garnish

Additional mini chocolate chips
Mini cannolis (optional)

Cook Mode Prevent your screen from going dark

Instructions

Bake the crust: Blind bake your pie crust according to the package or homemade recipe. Cool completely.
Make the filling: In a stand mixer or with a hand mixer, beat the cream cheese, ricotta, heavy cream, powdered sugar, vanilla, and cinnamon for 4–5 minutes, until smooth and fluffy. Fold in the mini chocolate chips.
Fill and chill: Spread the filling evenly into the cooled pie crust. Refrigerate for at least 2 hours, or freeze for 45 minutes if short on time.
Make the ganache: Microwave chocolate and heavy cream in 30-second intervals, stirring each time, until melted and smooth. Pour over the chilled filling and spread evenly. Chill 1–2 hours until set.
Make the whipped 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. Garnish with mini chocolate chips and mini cannolis (optional).

Notes

Make this pie 1–2 days ahead for the best texture and easiest holiday prep.

Drain ricotta if it’s watery—this keeps the filling thick and stable.

A store-bought crust works perfectly if you want to save time.

For a firmer set, chill overnight before slicing.

Freezes well (without whipped cream) for 1 month.

Prep Time: 20
Cook Time: 15