Italian Cannoli Cream Pie
This pie captures the flavors of Italian cannoli filling, with creamy ricotta, mascarpone, orange zest and mini chocolate chips, in an easy graham cracker crust. Only the crust is baked, and the rest is simply mixed and chilled. It is a great dessert to make ahead for a dinner party or holiday.
Preparation Steps
Heat the oven to 350°F (175°C). Mix the cracker crumbs, melted butter and sugar, then press firmly over the bottom and up the sides of a 9-inch (23 cm) pie pan. Bake for 8 to 10 minutes and let it cool completely.
Beat the ricotta and mascarpone together until smooth. Add the powdered sugar, vanilla, almond extract and orange zest and mix until combined.
Fold in the mini chocolate chips, cover and refrigerate the filling for at least 30 minutes so it firms up.
Whip the cream with the powdered sugar and vanilla until it holds stiff peaks.
Spread the chilled filling into the cooled crust, then spoon the whipped cream over the top and smooth it out.
Decorate with mini chocolate chips, orange zest or cherries if you like.
Refrigerate the pie for at least 2 hours before slicing so it sets and the flavors blend.
Tips & Variations
- Drain the ricotta in a sieve lined with paper towels for an hour or overnight in the fridge to keep the filling thick, not watery.
- Swap the graham crumbs for crushed vanilla wafers, or replace the almond extract with a little cinnamon.
- Keep the pie covered in the fridge and eat it within 3 days.
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