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A slice of cheesecake sits on a plate, topped with chocolate curls and crushed pistachios. The cheesecake has a graham cracker crust and a creamy filling with chocolate chips. Another portion in a dish is visible in the background.
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5 from 2 votes

Easy Cannoli Pie

If you’ve ever dreamed of turning a classic cannoli into an irresistible, sliceable dessert that skips the hassle of filling tiny pastry shells… this Cannoli Pie is your answer.
Prep Time30 minutes
Cook Time8 minutes
Course: Dessert
Cuisine: Italian
Keyword: cannoli, cannoli pie
Servings: 6 people

Equipment

  • 1 pie dish
  • 1 large mixing bowl (use this to mix the filling)
  • 1 medium-sized glass bowl (use this to melt the chocolate)

Ingredients

Pie Crust

  • 40 Biscoff cookies
  • 8 tbsp butter melted
  • 1 cup mini dark chocolate chips

Pie Filling

  • 1 cup mini dark chocolate chips
  • 1 tbsp coconut oil
  • 1 1/2 lbs ricotta strained of any excess moisture
  • 12 ounces mascarpone or full-fat cream cheese
  • 1 1/4 cups powdered sugar
  • 1 orange zested
  • 1 tsp vanilla extract
  • 1 cup pistachios chopped
  • 4 ounces chocolate shaved

Instructions

Pie Crust

  • 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 boiler. 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.

Pie Filling

  • 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 is perfect to let it set nicely.

Nutrition

Calories: 4026kcal | Carbohydrates: 289g | Protein: 108g | Fat: 288g | Saturated Fat: 155g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 91g | Trans Fat: 4g | Cholesterol: 588mg | Sodium: 1314mg | Potassium: 2577mg | Fiber: 22g | Sugar: 229g | Vitamin A: 6632IU | Vitamin C: 77mg | Calcium: 1646mg | Iron: 11mg
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