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–+ servings
Italian Cannoli Cream Pie

Italian Cannoli Cream Pie: A Sweet Escape to Italy

Italian Cannoli Cream Pie blends classic Italian pastry with a creamy filling and crunchy crust, creating a delicious dessert that's easy to make.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 6 hours
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Filling
  • 1 cup Heavy Cream Can be substituted with whipped topping
  • 1 cup Mascarpone Cheese Substitute with cream cheese if necessary
  • 1 cup Cream Cheese Ensure at room temperature for easy blending
  • 0.5 cup Powdered Sugar Adjust based on sweetness preference
  • 1 cup Ricotta Cheese A staple in traditional cannoli
  • 1 teaspoon Pure Vanilla Use high-quality extract for best results
  • 1 tablespoon Orange Zest Lemon zest can be used as an alternative
  • 0.5 teaspoon Cinnamon Can be omitted for a more traditional flavor
For the Toppings
  • 0.5 cup Mini Chocolate Chips Dark chocolate chips can be used
  • 0.25 cup Chopped Pistachios Can be replaced with almonds or walnuts
For the Sugar Cone Crust
  • 12 pieces Sugar Cone Store-bought crust can be used for convenience
  • 0.5 cup Butter Use unsalted butter

Equipment

  • Food processor
  • Mixing bowls
  • 9-inch pie plate

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Blend 12 sugar cones into fine crumbs in a food processor. Combine crumbs with melted unsalted butter. Press into a 9-inch pie plate and bake for 5 minutes.
  2. In a large bowl, whip heavy cream to stiff peaks, about 3 to 5 minutes. Set aside 2 cups for piping. In another bowl, beat mascarpone and cream cheese until smooth, then mix in powdered sugar, ricotta, vanilla, orange zest, and cinnamon until creamy.
  3. Gently fold the whipped cream into the mascarpone mixture. Pour into the cooled sugar cone crust, spreading evenly.
  4. Whisk remaining powdered sugar into reserved whipped cream. Pipe around the edge of the pie and sprinkle with chopped pistachios and chocolate chips.
  5. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Ensure heavy cream is whipped to stiff peaks. Fold gently when combining the whipped cream with the cheese mixture. Adjust sweetness to your preference.

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