1 ½ cups crushed vanilla wafers or biscotti (about 25 cookies)
⅓ cup granulated sugar
6 tbsp melted butter
For the Filling:
2 cups whole-milk ricotta (drained overnight if watery)
8 oz mascarpone cheese (or cream cheese)
1 cup powdered sugar
1 tsp vanilla extract
½ tsp cinnamon
1 tsp orange zest (optional, but amazing!)
¾ cup mini chocolate chips
¼ cup chopped pistachios
For Topping:
Whipped cream
Extra chocolate chips & pistachios
Powdered sugar (for dusting)
Step-by-Step Instructions
1. Make the Crust
Mix crushed cookies, sugar, and melted butter.
Press into a 9-inch pie dish and freeze 10 mins.
2. Whip the Filling
Beat ricotta, mascarpone, powdered sugar, vanilla, cinnamon, and zest until smooth.
Fold in chocolate chips and pistachios.
3. Assemble & Chill
Spread filling into crust. Chill at least 4 hours (or overnight).
4. Garnish & Serve!
Top with whipped cream, more chips/pistachios, and a dusting of powdered sugar.
Pro Tips for the Best Pie
🍋 Brighten It Up – Add lemon zest for extra freshness.
🍫 Chocolate Lover’s Twist – Drizzle with melted chocolate.
❄️ Freezer Option – Slice and freeze leftovers for later!
🧁 Mini Versions – Use individual tart shells for parties.
Serving Suggestions
☕ Italian Feast – Serve after pasta or tiramisu.
🍷 Fancy Touch – Pair with dessert wine or espresso.
🎉 Party Ready – Add cannoli shells as edible decor!
Final Thoughts
This Cannoli Cream Pie is a creamy, crunchy, chocolatey masterpiece—easier than stuffing cannoli shells but just as delicious. Bellissimo!
Will you make it for your next gathering? Let us know in the comments!
