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Cannoli Cream Pie

5

320 min

Cannoli Cream Pie

Cannoli Cream Pie Photo 1

Time

320 min

Serving

8 persons

Calories

547

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
I make this cannoli cream pie because the best part of cannoli is the filling. I add mini chocolate chips and lightly salted pistachios because they're my favorite cannoli fillings. It comes together in just a few minutes, and sets up in the fridge, so you can get back to enjoying the holidays.

Ingredients

  • (9-inch) prepared graham cracker crust: 1 piece
  • heavy whipping cream: 1 cup
  • cream cheese, at room temperature: 1 pack (8 ounce pack)
  • confectioner's sugar: 1 cup
  • 1/2 cups full fat ricotta cheese: 1 piece
  • vanilla extract: 1 tsp
  • kosher salt: 0.5 tsp
  • lightly salted pistachios: 0.5 cup (chopped)
  • mini chocolate chips: 0.5 cup (for topping)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 325 degrees F(165 degrees C). 
    Cannoli Cream Pie Photo 2
  2. Bake graham cracker crust in the preheated oven until golden brown and fragrant, about 10 minutes. Let cool completely on a wire rack.
    Cannoli Cream Pie Photo 3
  3. Add heavy whipping cream to a clean bowl, and beat with an electric mixer to stiff peaks. Set aside.
    Cannoli Cream Pie Photo 4
  4. Beat cream cheese and powdered sugar together in another bowl with an electric mixer until smooth. Fold in ricotta, vanilla extract, and salt until thoroughly combined. 
    Cannoli Cream Pie Photo 5
  5. Gently fold whipped cream into ricotta mixture. Gently fold in chopped pistachios and mini chocolate chips.
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  6. Pour the filing into the prepared pie crust and spread evenly. Chill in the refrigerator for 5 hours or up to overnight. Top with mini chocolate chips to serve. Chloe Gebacz
    Cannoli Cream Pie Photo 7

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