Italian Cannoli Cream Pie

Italian Cannoli Cream Pie is everything I love about classic cannoli wrapped into a playful dessert that always impresses. Creamy filling with rich mascarpone and ricotta, citrus brightness from orange zest, a hint of cinnamon, and loaded with chopped pistachios and mini chocolate chips. The sugar cone crust is crisp and chewy just like a cannoli shell but far easier to pull off at home. Every slice tastes festive and looks like something from a pastry shop window.

This pie always disappears fast at gatherings and my nieces beg me to bring it for every holiday. The first time I made it was for a big Sunday dinner and we all agreed the sugar cone crust is genius.

Ingredients

• Heavy cream: adds lift and a luscious texture Be sure to use well-chilled cream for best volume
• Mascarpone cheese: brings rich Italian flavor and creamy body Look for fresh tubs near specialty cheeses
• Cream cheese: provides extra smoothness and stability Choose full-fat blocks for best results
• Powdered sugar: sweetens gently and blends without grittiness Sift for a lighter filling
• Ricotta cheese: keeps filling authentic and slightly tangy Opt for high-quality whole milk ricotta
• Pure vanilla: deepens flavor and rounds out the dairy aroma Use real extract for the most fragrance
• Orange zest: sparkles citrus brightness Wash and dry your orange before zesting for clean flavor
• Cinnamon: brings subtle warmth Just a pinch prevents overpowering the other flavors
• Mini chocolate chips: add pops of creamy chocolate Choose a good-quality semi-sweet
• Chopped pistachios: layer in buttery crunch For best flavor shell and chop fresh
• Sugar cones: form the crust with caramel crispness Crush to a mix of small bits and finer powder
• Butter: binds crust and gives rich flavor Use real unsalted butter

Instructions

Prepare the Sugar Cone Crust:

Break sugar cones into several pieces and pulse in a mini food processor until the largest bits are about 1 quarter inch Some powdery crumbs are perfect

Mix Crumbs with Melted Butter:

Transfer cones to a medium bowl Drizzle in melted butter while fluffing with a fork until all bits feel slightly moist

Press into Pie Plate and Bake:

Firmly press buttery crumbs into the bottom and up the sides of a nine-inch pie plate Use a flat bottomed cup for even pressure Bake for five minutes at 350 F Remove and cool fully

Whip the Cream:

Pour heavy cream into a cold large mixing bowl Beat with electric mixer on high until stiff peaks form Scoop out two cups for the filling and refrigerate the rest

Make Cheese Base:

In another large bowl blend mascarpone and cream cheese together on medium speed for three minutes until light and smooth

Add Sugar and Flavors:

Beat in the powdered sugar followed by ricotta vanilla orange zest and cinnamon Beat three more minutes until totally blended

Fold in Whipped Cream:

Gently mix two cups of whipped cream into cheese mixture using a spatula Fold until fully incorporated and no streaks remain

Fill the Crust:

Spoon the cream mixture into the cooled crust and spread into an even layer Chill this in the refrigerator

Finish with Whipped Cream Border:

Take the reserved whipped cream and handwhisk in three tablespoons powdered sugar Use a piping bag or zip bag to pipe decoratively around the outer edge

Garnish and Chill:

Sprinkle the top with mini chocolate chips and chopped pistachios Refrigerate at least four hours so the filling sets slice and serve

The orange zest always makes me think of my grandmother sprinkling orange blossom water into her cannoli filling It is the touch people notice first and one I will never skip My family always gathers in the kitchen to decorate the pie and sneak chocolate chips

Storage and Make Ahead

Keep leftovers tightly covered in the fridge eleven to twelve slices usually last up to three days The sugar cone crust will soften but stays satisfyingly chewy Freezer adaptation is simple leave out the powdered sugar in filling and swap in one can of sweetened condensed milk Freeze until firm and let sit at room temperature fifteen to twenty minutes to slice

Ingredient Swaps and Tips

If you cannot find mascarpone substitute with extra cream cheese and a splash of cream Try almond extract or lemon zest if orange is not your favorite Any nut can replace pistachios though the pistachio flavor really makes it classic Skipping chocolate chips is fine too for nutty purists

Serving Suggestions

Best served chilled in modest wedges with extra whipped cream and more citrus zest on top For parties I cut smaller squares instead of wedges for easy finger portions Kids love mini chocolate chips sprinkled over their slice

Italian Dessert Traditions

This pie is inspired by Sicilian cannoli which are filled to order in every classic bakery The creamy filling gets its flavor from fresh ricotta sometimes chocolate and always an accent of citrus Made into a pie it is easier to serve at big family meals and gathers all those beloved flavors in one slice

Seasonal Adaptations

Swap orange zest for lemon in springtime Use candied cherries or citrus peel for a holiday spin Top with all-chocolate chips for extra decadence

Success Stories

Readers have written to say this pie stole the show at graduation parties and Easter brunches One friend declared it better than the best bakery cannoli she ever had and requests it every birthday

Freezer Pie Conversion

To turn this into a frozen dessert just replace the cup of powdered sugar with sweetened condensed milk and freeze several hours The frozen pie slices similar to semifreddo with the same rich creaminess Let stand to soften just before serving

Try this festive cannoli pie next holiday and see if it disappears faster than you can slice it. The creamy citrus filling with crunchy crust is truly unforgettable.

FAQs for This Recipe

→ What gives the filling its creamy texture?

The filling is blended with mascarpone, ricotta, cream cheese, and whipped cream, creating a rich and smooth consistency.

→ How does the sugar cone crust differ from traditional pie crust?

Sugar cones are crushed and combined with melted butter, resulting in a chewy, crisp crust that mimics classic cannoli shells.

→ Which ingredients add a unique flavor to the filling?

Orange zest and a hint of cinnamon infuse the filling with bright, aromatic undertones.

→ What toppings are recommended?

Chopped pistachios, mini chocolate chips, and a whipped cream border finish the pie with both flavor and texture.

→ Can this dessert be frozen?

Yes. Swap powdered sugar for sweetened condensed milk in the filling, then freeze for 6-8 hours. Let sit before slicing.