Easy Cannoli Pie 🥧

I’m here to make your cannoli dreams come true! This Cannoli Pie recipe turns a classic cannoli into an irresistible, sliceable dessert that skips the hassle of filling dozens of tiny pastry shells. And let me just say: it’s a moment.

This no-fuss pie is a no-fry twist on a traditional Italian favorite. The crust is made with buttery Biscoff cookies (yes, Biscoff!), filled with a rich, creamy ricotta-mascarpone filling, mixed with dark chocolate, pistachios, and orange zest. It’s sweet but not too sweet, crunchy and creamy, and completely stunning on a dessert table.

I didn’t grow up eating cannoli pie, but after one bite, I was wondering where it had been all my life. The real test came on Christmas day 2023 when I first decided to serve my cannoli pie to my Italian relatives. The pie was devoured in one sitting, which is all the feedback I needed. This pie feels nostalgic and a little fancy at the same time, and it couldn’t be easier to make. Bonus: it can be made a few days in advance which makes it the perfect holiday dessert. 👉True story: one of my followers confessed that she entered my cannoli pie into her local holiday baking contest and won!!

Why You’ll Love Cannoli Pie

• No frying, no piping — All the flavor of a classic cannoli, no pastry bags or oil required.
• Creamy and dreamy — Ricotta + mascarpone = rich, silky filling that sets up perfectly.
• Perfect for make-ahead — Chill it until ready to serve and it just gets better.
• Crowd-pleaser — Whether you’re Italian or not, this one’s a guaranteed hit.

Ingredients

🍪 Biscoff cookies— Warm, spiced, and slightly caramelized, these make the dreamiest crust.

🧈Butter — Melted and mixed into the cookie crumbs to help everything bind together.

🍫 Mini dark chocolate chips — Melted and spread on the crust for a surprise chocolate layer that also keeps the cannoli pie from getting soggy.

Ricotta — Make sure to strain it really well — excess moisture will make your pie soupy.

Mascarpone (or full-fat cream cheese) — Adds luscious creaminess and stability to the filling.

Powdered sugar — Sweetens without grittiness.

🍊 Orange zest & vanilla extract — The zest brightens and vanilla warms the flavor, giving it that signature cannoli vibe.

Chopped pistachios — A classic cannoli topping that adds crunch and color.

🍫 Chocolate shavings — For a final touch that makes the whole pie feel elegant and festive.

How to Make Cannoli Pie

Start by preheating your oven to 350°F. Add the Biscoff cookies and melted butter to a food processor and blend until you have fine crumbs. Pour the mixture into a pie pan and use the back of a measuring cup to press it firmly into the base and sides.

Bake for 8 minutes, then remove and let cool to room temperature.

While the crust bakes, melt 1 cup of mini dark chocolate chips using a double broiler. To do this, bring a small pot of water to a simmer and place a heat-safe bowl on top (make sure the bottom of the bowl doesn’t touch the water). Add the chocolate chips and stir until fully melted. Stir in 1 tablespoon of coconut oil to keep it smooth and glossy.

Pour the melted chocolate into the cooled crust and use a spatula to spread it evenly across the bottom. Pop the crust in the fridge until the chocolate is set.

Meanwhile, in a large mixing bowl, combine the strained ricotta, mascarpone, powdered sugar, vanilla, and orange zest. Mix until smooth and fluffy using a hand mixer or stand mixer.

Fold in 1 cup of mini dark chocolate chips, then scoop the filling into the prepared crust. Use a spatula to spread it out evenly.

Top with chopped pistachios and chocolate shavings. Refrigerate until ready to serve — a few hours will do the trick.

Then, just slice, serve, and prepare to impress!

Substitutions

• No Biscoff cookies? Use graham crackers, or chopped store-bought cannoli shells instead.
• Mascarpone swap: Full-fat cream cheese works well in place of mascarpone.
• Nut-free version: Skip the pistachios and top with extra chocolate chips or sprinkles.

How to Store Leftovers

Store the pie in the refrigerator for up to 4 days. The crust stays crisp thanks to the chocolate layer.

Common Questions