Cannoli Pie

4.46 from 11 votes

Cannoli Pie is a no-bake dessert pie that is loaded with a creamy cannoli filling, sweet chocolate chips, and a graham cracker crust.

Prep Time25

Cook Time0

Chill Time4

Total Time4 25

Servings: slices

In a bowl, add in the 1 1/2 cups graham cracker crumbs, 3 tablespoons granulated sugar, and melted 8 tablespoons butter. Stir until the butter has coated all of the graham cracker crumbs.
Pour the crust into a 9-inch pie plate. Firmly press the crumbs up the sides and into the bottom of the pie plate.
Place in the freezer or fridge to set up while preparing the filling.

Make sure your 1 1/2 cups ricotta is completely drained. Do this by placing it in a fine-mesh strainer that's sitting on top of a bowl to catch the water. Cover with a piece of plastic wrap and place in the fridge overnight.
In a medium mixing bowl, add in the 1 1/2 cups ricotta, 8 ounces Belgioioso mascarpone cheese, and 1 teaspoon vanilla extract. Mix with a spatula until combined.
Sift in the 1/2 teaspoon ground cinnamon and 1/3 cup powdered sugar. Stir until incorporated.
In a separate bowl, add in the 3/4 cup heavy whipping cream. Beat with a hand mixer on medium until stiff peaks form.
Add the whipped cream into the bowl with the ricotta and mascarpone. Using the hand mixer, beat until everything is just combined.
Fold in the 1/2 cup mini chocolate chips until evenly distributed.
Scoop the filling into the chilled crust and spread out with an offset spatula.
Sprinkle the remaining 2 tablespoons of mini chocolate chips on top.
Place in the fridge for at least 4 hours to allow the pie to set up. Letting it sit overnight in the fridge is even better.
Cut and serve.

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.