Cannoli Pie
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I’ve lived in Philadelphia, the home of the world’s best cannoli (and a lot of the world’s best food). As a result, I confess that I’m bit of a cannoli snob. Since the military has stationed us in too many places that make a cannoli snob cry, I’ve adapted this recipe for Cannoli Pie. It’s one of my favorite pie recipes and one I often serve in the spring, before we enter the fruit pie season. In celebration of spring and Easter, I’ve teamed up with 3 of my favorite bloggers to share ideas for a wonderful Easter meal or really a wonderful anytime meal.
Have you ever had a cannoli before? It’s an Italian dessert that comes in a pastry shell with a creamy filling. An amazing cannoli will make you stop and savor every bite. If you haven’t had a cannoli that makes the rest of the world fade away when you take a bite, don’t stop searching for that amazing cannoli. In the mean time you can make this cannoli pie that is a delicious substitute.
I like to add mini chocolate chips to my cannoli pie. Raspberries are the perfect garnish for a slice. You can also add powdered sugar, if you’d prefer.
Cannoli Pie
Ingredients
- Pie Crust, I use a refrigerated, rolled pie crust
- 4 oz cream cheese, I use reduced fat
- 1/3 cup sugar
- 1/8 tsp ground cinnamon
- 15 oz ricotta cheese, I use part-skim
- 3 egg whites
- 1 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 400F
- Spray pie dish with non-stick spray and add pie crust to dish, pinching edge to make the crust edge.
- In mixing bowl, mix cream cheese, sugar and cinnamon until well blended. Add ricotta cheese and egg whites, mixing just until blended.
- Pour filling into the pie crust.
- Bake approximately 35 minutes until the edges of the filling are set. The center will still have movement.
- Place on rack to cool.
- Cover and refrigerate 4 or more hours.
Notes
Recommend covering the pie crust edge with foil after about 10-15 minutes so it doesn't burn.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 350Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 21mgSodium: 209mgCarbohydrates: 37gFiber: 2gSugar: 20gProtein: 9g
Enjoy a slice of Cannoli Pie with your Easter meal, paired with an Italian dish or anytime.
Update
(thanks Winnie, for asking) Cannoli are an Italian dessert. The filling is similar to the this pie filling, but is served in a pastry shell shaped into a tube. The word cannoli means “little tube.”
For more Easter meal ideas:
Honey Glazed Ham from Corinne at Wondermom Wannabe.
More dessert recipes:
I’m a mom of 3, a veteran and military spouse. I’ve moved into 20+ homes all around the world. My passion is helping busy people make the space and time for what’s really important to them.
I have a sweet tooth so I love baking desserts so will definitely try this recipe!
This is a creamy, sweet treat. Hope you (and your sweet tooth) enjoy it, Anita.
Yummmy sweet receip all of them thank you so much for the latest and new receip sharing 🙂
Oh This is definitely a pie fro me 🙂
And as I love baking – I’d make my own crust.
I wonder what it’s called “cannoli” …?
I just looked it up, Winnie. Cannoli are Italian treats and mean “little tube” since the pastry shell is formed in a tube.
Hi Susan. I’ve never heard of Cannoli Pie but it sounds delicious. Pinned and shared. Have a great weekend. Darlene
It’s a creamy and decadent dessert, Darlene. I haven’t met anyone who doesn’t like it. Enjoy your weekend, too.
I love Cannoli and am lucky to have a small Italian Bakery not too far from my home. Now I can make it at home! Great recipe!
Lucky, lucky you, Cynthia, with an Italian bakery near you. I’m jealous!
we love cannoli I have never heard of pie. I might have to surprise the family with this. yummy
I rarely make desserts, but this will definitely be an exception ! Your Cannoli Pie looks so Delicious, thanks for the recipe!!
You’re welcome, Elizabeth. Enjoy!
I’ve got to be honest, I love the filling so much more than the “tube” so this pie looks so appealing to me. Thanks for the recipe. 🙂
Then this is definitely the recipe for you, Michelle. Enjoy it.
You totally had me at Cannoli Pie. That looks so good. Can’t wait to try it.
lol, Sandra. I’m with you!
This cannoli pie looks delicious.I have always wanted to try one.Thank you for posting the recipe
It’s an easy recipe to try out. I hope you enjoy it, Wanda.
This is new to me and I want to try it out now!
The pie is easy to make and a treat my whole family enjoys. I hope you like the cannoli pie, Richard.
I live about an hour and a half away from Philly and I don’t think I’ve ever eaten a canoli. Lol. The pie looks delicious though. I would love to try it.
Oh my goodness, Emily! You’ve got to try the best cannoli ever at Termini in South Philadelphia. It’s more than worth a 3 hour round trip!
I love cannoli but hate the mess the delicious flaky pastry makes while trying to eat it. Not a problem if I’m eating it on a plate with a fork! Thanks so much for sharing your recipe.
You’re too funny, Corinne. I’m usually a neat freak, but cannoli shell crumbs have never bothered me.
Hi Susan – My New York Italian hubby says that Cannoli’s are his FAVORITE! I can’t wait to make this for him and surprise him. Hugs, Holly
Hope he enjoys it as much as I do, Holly!
This sounds utterly delicious, Susan! I have to make this very soon. Thank you for sharing!
Oh man, this looks so good! I am going to have to make it this weekend. I’m sort of obsessed with cannolis 🙂
have you ever heard of nesserole pie
I haven’t, Glenda. Is it similar to cannoli pie?