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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.

close up of slice of custard pie with raspberries on white plate with fork
slice of custard pie with raspberries on white plate with fork

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.

Cannoli Pie - a creamy custard pie - Organized 31

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.

Yield: 8 slices

Cannoli Pie

slice of Cannoli Pie with raspberries on white plate with fork.
Prep Time 15 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 15 minutes

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

  1. Preheat oven to 400F
  2. Spray pie dish with non-stick spray and add pie crust to dish, pinching edge to make the crust edge.
  3. In mixing bowl, mix cream cheese, sugar and cinnamon until well blended. Add ricotta cheese and egg whites, mixing just until blended.
  4. Pour filling into the pie crust.
  5. Bake approximately 35 minutes until the edges of the filling are set. The center will still have movement.
  6. Place on rack to cool.
  7. 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:

12

Serving Size:

1

Amount Per Serving: Calories: 350Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 21mgSodium: 209mgCarbohydrates: 37gFiber: 2gSugar: 20gProtein: 9g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 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.”

slice of custard pie with raspberries on white plate with fork and entire pie in the background

For more Easter meal ideas: 

Honey Glazed Ham from Corinne at Wondermom Wannabe.

ham on white plate

 

More dessert recipes:

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32 Comments

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  2. Oh This is definitely a pie fro me šŸ™‚
    And as I love baking – I’d make my own crust.
    I wonder what it’s called “cannoli” …?

    1. I just looked it up, Winnie. Cannoli are Italian treats and mean “little tube” since the pastry shell is formed in a tube.

  3. Hi Susan. I’ve never heard of Cannoli Pie but it sounds delicious. Pinned and shared. Have a great weekend. Darlene

    1. It’s a creamy and decadent dessert, Darlene. I haven’t met anyone who doesn’t like it. Enjoy your weekend, too.

  4. 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!

  5. we love cannoli I have never heard of pie. I might have to surprise the family with this. yummy

  6. I rarely make desserts, but this will definitely be an exception ! Your Cannoli Pie looks so Delicious, thanks for the recipe!!

  7. 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. šŸ™‚

  8. 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.

    1. 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!

  9. 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.

    1. You’re too funny, Corinne. I’m usually a neat freak, but cannoli shell crumbs have never bothered me.

  10. 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

  11. Pingback: 35 Chocolate Chip Recipes - Hello Nature

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