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Ever wished you could eat a cannoli without all the frying fuss? Well, say hello to Cannoli Pie! Yes, it’s just as good as it sounds.
This delicious dessert is creamy, dreamy, and packed with that cannoli filling flavor we all love, plus a sprinkle of mini chocolate chips for good measure. You’ll fall in love with this cannoli pie.
I whipped this up last week, and my family devoured it quicker than I would have believed. A sure sign I found a winner!
Imagine this: a crunchy graham cracker crust, a smooth creamy filling with a hint of cinnamon, and no oven needed—just chill it and thrill it!
It’s perfect for hot days, lazy days, or even Valentine’s Day when you want to impress someone without breaking a sweat.
Actually, I should totally make this one for Jeremy on his birthday. Yup, decision made. It’s gonna be amazing.
I’m no Italian chef, but this pie makes me feel like I’m running an Italian bakery from my kitchen.
Grab a large bowl and an electric mixer, and let’s make a cannoli pie that’ll have everyone begging for the recipe. Ready? Let’s roll (or, uh, chill)!
Some of our other favorite DESSERT RECIPES we have on our site include: Easy Strawberry Jello Cake Recipe, Best Lemonade Tart Recipe, and Moist Double Chocolate Zucchini Bars Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE CANNOLI PIE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- HOW TO STRAIN RICOTTA?
- CAN I USE A DIFFERENT CRUST?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- No Bake Creamy Cannoli Pie
WHY THIS RECIPE WORKS:
- No Oven, No Problem – You don’t need to bake cannoli pie—just mix, chill, and eat. It’s so simple, even my dog could do it (if he had thumbs).
- Cannoli Vibes – That ricotta and cream cheese combo tastes just like classic cannoli filling, but in pie form. It’s a cannoli lover’s dream!
- Quick and Chill – Takes 15 minutes to whip up, then the fridge does the hard work. Perfect for when you’re too busy binge-watching cartoons to cook.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Graham cracker crumbs
- Unsalted butter
- Granulated sugar
- Ricotta
- Cream cheese
- Powdered sugar
- Vanilla extract
- Ground cinnamon
- Whipped topping
- Mini chocolate chips
HOW TO MAKE CANNOLI PIE:
- In a large bowl, stir together the graham cracker crumbs, butter, and sugar.
- Press the crust into a 9-inch pie plate and place the crust into the freezer while you make the filling.
- In a large bowl, beat together the ricotta and cream cheese until smooth with an electric hand mixer.
- Add the powdered sugar, vanilla, and ground cinnamon, mix to combine fully.
- Add the whipped topping and mix it in, scrape the sides as needed.
- Fold in the chocolate chips.
- Add the filling to the pie crust and smooth it out. Place in the refrigerator for at least 6 hours to set, or overnight is best.
- Garnish with more chocolate chips and a dusting of powdered sugar before slicing to serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
HOW TO STRAIN RICOTTA?
Easy peasy! Grab a strainer, put it over a large bowl, and line it with cheesecloth.
Plop the ricotta in, cover it with more cheesecloth, and set a heavy thing—like a pickle jar—on top.
Stick it in the fridge for at least 4 hours (or overnight if you’re patient).
This gets rid of extra water so your cannoli filling isn’t runny. Trust me, it’s worth it!
CAN I USE A DIFFERENT CRUST?
Totally! Swap the graham cracker crust for a cookie crust made with crushed vanilla wafers or even a store-bought deep dish crust from the local grocery store.
It’s your pie—make it your way!
ANY ADDITIONS?
I’ve always got a few ideas for ya. Check out this list and let me know if you have any ideas of your own!
- Orange Zest – Add a little for a citrusy zing—it’s like a sunny day in every bite.
- Melted Chocolate – Drizzle some over the top for extra chocolatey goodness.
- Chopped Pistachios – Sprinkle these for a traditional cannoli crunch.
- Chocolate Shavings – Shave some chocolate on for fancy vibes.
- Whipped Cream – Dollop extra on top because, why not?
- Amaretti Cookies – Crumble these in for a sweet, nutty twist.
- Tsp Cinnamon – Dust more on top for a cozy kick.
- Crushed Graham Crackers – Add some to the filling for extra crunch.
- Confectioner’s Sugar – Sprinkle more for a snowy, sweet look.
- Fresh Berries – Toss a few on for a fruity surprise.
ANY SUBSTITUTIONS?
Mix it up with these swaps if you feel the desire!
- Mascarpone Cheese – Use this instead of ricotta for a richer taste.
- Heavy Cream – Whip your own with sugar and vanilla instead of whipped topping—just beat it to stiff peaks.
- Vanilla Wafers – Swap these for graham cracker crumbs in the crust.
- Cream Cheese Swap – Use a dairy-free version if you’re avoiding dairy.
- Melted Butter – Try coconut oil instead for a different flavor.
- Powdered Sugar – Sub granulated sugar in a pinch—just mix it well!
HOW TO STORE:
Refrigerator:
Wrap your pie plate with plastic wrap or pop it in an airtight container.
It’ll stay yummy in the fridge for up to 5 days—perfect for sneaking a slice next time you’re hungry!
Freezer:
Cover it tight with aluminum foil or plastic wrap, then freeze for up to 3 months.
Thaw it in the fridge overnight before digging in—it’s like a special occasion treat waiting for you!
DANA’S TIPS AND TRICKS:
- Chill the Crust – Pop that graham cracker crust in the freezer while you mix the filling—it’ll hold together like a champ.
- Strain Smart – Don’t skip straining the ricotta—a watery pie is a sad pie!
- Room Temperature Cheese – Let the cream cheese soften first so it mixes smooth with your electric mixer.
- Fold Gently – Mix in the whipped topping nice and slow to keep it fluffy.
- Spread Evenly – Use a spoon or offset spatula to make an even layer of filling—it looks prettier that way.
- Garnish Big – Pile on those extra mini chocolate chips and sugar right before serving for a wow factor.
There you have it, friends— Cannoli Pie that’s creamy, sweet, and oh-so-easy!
It’s like a little slice of Italy without the fuss, perfect for cannoli lovers or anyone who loves a decadent dessert.
Chill it, slice it, and watch it disappear faster than free candy.
You’re a pie pro now—go enjoy that creamy filling goodness!
If you like this recipe, you might also like:
No Bake Creamy Cannoli Pie
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 7 tablespoons unsalted butter melted
- 1 ½ tablespoons granulated sugar
For the filling:
- 1 cup ricotta strained
- 8 ounces cream cheese softened
- ¾ cup powdered sugar plus more for garnish
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 8 ounces whipped topping
- ¼ cup mini chocolate chips plus more for garnish
Instructions
- In a large bowl, stir together the graham cracker crumbs, butter, and sugar.1 ½ cups graham cracker crumbs, 7 tablespoons unsalted butter, 1 ½ tablespoons granulated sugar
- Press the crust into a 9-inch pie plate and place the crust into the freezer while you make the filling.
- In a large bowl, beat together the ricotta and cream cheese until smooth with an electric hand mixer.1 cup ricotta, 8 ounces cream cheese
- Add the powdered sugar, vanilla, and ground cinnamon, mix to combine fully.¾ cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon
- Add the whipped topping and mix it in, scrape the sides as needed.8 ounces whipped topping
- Fold in the chocolate chips.¼ cup mini chocolate chips
- Add the filling to the pie crust and smooth it out. Place in the refrigerator for at least 6 hours to set, or overnight is best.
- Garnish with more chocolate chips and a dusting of powdered sugar before slicing to serve.
Notes
- Pop that graham cracker crust in the freezer while you mix the filling.
- Don’t skip straining the ricotta, or it’ll turn your pie watery.
- Let the cream cheese soften first. This will help the pie filling have that smooth texture.
- Mix in the whipped topping nice and slow to keep it fluffy.
- Use a spoon or offset spatula to make an even layer of filling- it looks prettier that way.
- Pile on those extra mini chocolate chips and sugar right before serving for a wow factor.
Nutrition
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