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Italian Cannoli Cream Pie

Delicious Italian Cannoli Cream Pie That's No-Bake Bliss

Experience the irresistible Italian Cannoli Cream Pie, a no-bake delight featuring a rich mascarpone filling and unique sugar cone crust.
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Prep Time 30 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 10 pieces Sugar Cones Ensure they are finely crushed for better binding with butter.
  • 6 tablespoons Butter Melted butter works best for mixing.
For the Filling
  • 2 cups Heavy Cream Feel free to substitute with double the mascarpone if needed.
  • 1 cup Mascarpone Cheese Cream cheese can replace it in a pinch.
  • 8 ounces Cream Cheese Use at room temperature for easier blending.
  • 2 cups Powdered Sugar Use less for the freezer variation.
  • 15 ounces Ricotta Cheese Straining overnight will improve texture.
  • 1 teaspoon Pure Vanilla No substitutes necessary.
  • 1 tablespoon Orange Zest Use zest from approximately half an orange.
  • 1 teaspoon Cinnamon Adjust according to your taste.
For Topping
  • 1 cup Mini Chocolate Chips Optional, add them for a classic twist.
  • 1/4 cup Chopped Pistachios Swap with other nuts if desired.
  • 1 cup Remaining Whipped Cream Whip with powdered sugar for a beautiful finish.

Equipment

  • food processor
  • Mixing Bowl
  • electric mixer
  • Pie Plate

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Crush the sugar cones until fine and mix with melted butter. Press into a 9-inch pie plate and bake for 5 minutes. Cool completely.
  2. Whip heavy cream until stiff peaks form, about 4-5 minutes. Set aside 2 cups for later use.
  3. Combine mascarpone and cream cheese, beat until smooth. Gradually add powdered sugar and mix until creamy.
  4. Incorporate strained ricotta, vanilla, orange zest, and cinnamon. Mix until smooth and fragrant.
  5. Fold the reserved whipped cream into the cheese mixture gently to maintain texture. Spoon into the crust evenly.
  6. Whisk remaining whipped cream with powdered sugar and pipe decoratively around the pie. Sprinkle with pistachios and chocolate chips.
  7. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Make sure to strain the ricotta overnight to avoid excess moisture, and don't rush the chilling process for best flavor and texture.

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