Cannoli Pie

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cannoli pie I know this may look like a cheesecake but actually it’s a little twist on my Sweet Ricotta Pie that I make every year for Easter. I normally make it in a deep dish ten inch pie plate with a pastry crust, but I thought I’d change it up a bit this year by making it in my springform pan, and instead of a pastry crust I used crushed cannoli shells for the crust, oh yes, it has all the flavors of a cannoli, so I call it a cannoli pie!

cannoli pie  The benefit of the springform pan is that you can release it and place it on a platter for a nice presentation, besides you want to be able to see that pretty cannoli shell crust all around it.

cannoli pie ingredients You can get your cannoli shells directly from an Italian bakery or an Italian food store that has an in house bakery, sometimes they even sell the broken pieces, just ask. My store even directed me to the cookie isle where I was able to find the ones I ended up getting. ( Caputo’s for my local peeps)

The cannoli shells were a breeze to crush in the food processor, just drop in and give them a good whirl!

cannoli shells and orange peels Chopped candied orange rinds is another important ingredient, if you can make your own that’s wonderful, if not you can purchase them, they even sell them on line, I always keep a couple of containers in my pantry.

cannoli pie You’ll treat the cannoli shell crust similar to a graham cracker crust, adding melted butter til it comes together and then pressing it along the bottom and up the sides of the pan.

cannoli pie I would advise you to make this the day before because after it comes out of the oven and cools down it has to be refrigerated, this way it will set really nice for you. I just kept mine in the pan, covered the top with tented foil and refrigerated it just like that, I had no problem un-molding it the next day and it’s much easier to make nice slices.

cannoli pie Then it’s all about adorning it with mini chocolate chips, chopped pistachio and a dusting of powdered sugar, just like a cannoli!

cannoli pie This would be a terrific dessert for Easter or any special occasion that’s coming up and it’s great that it can be made the day before.

cannoli pie It’s creamy, crunchy and dreamy just like a cannoli, make it and see for yourself!

cannoli pie

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5.0 from 4 reviews
Cannoli Pie
 
Author:
Ingredients
  • 8 inch springform pan
  • FOR THE CANNOLI CRUST
  • 7 large cannoli shells
  • ¾ stick of melted butter
  • 1½ tablespoons of sugar
  • ½ teaspoon cinnamon
  • FOR THE FILLING
  • 1½ lbs. of ricotta, drained well, not holding moisture
  • ¾ cup sugar
  • 5 large eggs
  • 1 tablespoon, vanilla
  • ¼ teaspoon, cinnamon
  • zest of ½ of an orange
  • ½ cup of diced candied orange peel, homemade or store bought
  • ¼ cup of semi sweet MINI chocolate chips, plus extra for garnish
  • handful of chopped pistachio's also for garnish
  • powdered sugar for sprinkling
  • NOTE: If you can't find candied orange peels use the zest of a whole orange.
Instructions
  1. Heat ovent to 350 degrees
  2. Butter the bottom and sides of your springform pan, then place pan on a rimmed sheet pan for ease of putting in and taking out of oven.
  3. FOR THE CRUST:
  4. Crush your cannoli shells in a food processor along with the cinnamon and sugar, then pour in the melted butter and process untill it all comes together, then press the crumb mixture into the buttered pan along the sides and bottom, making sure it's not loose but pressing it down firm with the bottom of a glass.
  5. FOR THE FILLING:
  6. In a large bowl add the drained ricotta, and sugar, beat until smooth.
  7. Add eggs one at a time beating well until all incorporated.
  8. Beat in the vanilla and cinnamon.
  9. Stir in the zest, candied orange peel and chocolate chips.
  10. Pour filling into prepared pan and bake until ricotta is set and toothpick comes out clean, mine took 90 minutes but ricotta varies so keep checking every 15 minutes after an hour if it's not done.
  11. Remove from oven and let it completely cool before you refrigerate it overnight, just keep it in the pan and tent with foil.
  12. NEXT DAY:
  13. Take a knife and carefully go around the rim of the pan, just making sure it's not sticking to the sides at all, then release the spring and place the pie on a platter.
  14. Decorate the top with mini chocolate chips, pistachio's and a sprinkling of powdered sugar.
  15. VARIATION:
  16. You can make this in a deep dish 10 inch pie plate instead of the springform pan, you might have some crumbs leftover. I would check it after 45 minutes to see if it's done, it will take less time than the springform pan which was much deeper.

 

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Comments

  1. I made this for Easter and it was so much better than the Cannoli Cheesecake that I tried to make last year. The flavor was spot on! I omitted the candied orange peel as my family would only pick it out. I did use the orange zest and we loved the flavors. The crust came out very soft and buttery, I would like it a little crunchy and will add a little toasted almonds to the food processor and cut down the amount of butter next time. I will also double the amount of filling and cook it in my 12 inch springform pan as everyone wanted more. This one is a keeper for sure! Thank you so much for posting this and all of your other fantastic recipes.

  2. Rachael Zigrossi says

    Hi Marie! I made this for Easter! Wanted to ask a question, and share my thoughts…
    Question: where at Caputo’s do you find the Candied Orange Peel?! I asked four employees (no one knew where to point me) and searched every thinkable aisle – and came up empty handed. The orange zest was great, but just curious! Also, they didn’t have cannoli shells pre-packaged, so we had to buy them from the bakery ($1/shell! Yikes.)

    Thoughts: this was a HUGE hit! I added a dark chocolate ganache (hubby’s family loves dark chocolate) and it was a delicious addition. I also added a little over a tablespoon of flour to try to dry out the ricotta. I wasn’t sure how dry to make it, and also wasn’t exactly sure how to drain it. It turned out great!

    • Rachael, the candied orange peel is in the baking isle usually by other candied citrons, I have to admit its hard to find the orange they always have a ton of lemon, but you can always order on Amazon, they have it always. The cannoli shells I got were in the cookie isle, top shelf at my Caputo’s, an employee from the bakery showed me where they were, I only paid 99 cents a package, yes I had to do a double take how inexpensive they were! I would call the main office in advance, they are very helpful if you’re looking for something in particular, maybe they could send it to a store near you next time. You’re version sounds delicious!

      • Rachael Zigrossi says

        Thanks Marie!!! We looked in all the right places – maybe because we’re out in the burbs they just don’t stock everything as much. I’ll try it next time, because there will certainly be a next time 🙂

  3. Michele Scala says

    Hi Marie
    Its me again, I just realized that this recipe is very similar to what my nonna used to make at Easter. She was from Sicily and they were a little smaller in size , she called them le cassate …the crust was the same and the filling sound identical except she did not put in the mini choc chips.. i have been trying to find a recipe like this, so thank you again , this pie hold a lot of memories of her and I am happy I can now make it for my family.
    Best,
    Michele

  4. Michele Scala says

    Hi Marie,

    I have been a fan of your blog for a while now, love your ideas!! This recipe is genius! What a great idea for Easter!
    especially an Italian one! Will have to try! Is a 9 inch springform pan ok to use?

    Michele

  5. Do you have a recipe for the diced candied orange peels, or do you buy them? Either way – can you provide either the recipe, or where to buy (I’m local)? Thank you so much! Looks delish.

  6. What a yummy idea! Now clearly you haven’t given up sweets for Lent… 😉

  7. I’ve been making your Sweet Ricotta Pie the last few Easters, but I am definitely trying this one this year! Thanks!!

  8. Antoinette says

    Marie, can I make the Cannoli Pie /Cake without a crust and if so , what size sprinform pan did you use 9” or 10” ?

    • I don’t see why not Antoinette, just butter the pan really good. I used an 8 inch, but 9 inch would be good too, just check the time like I stated. you could also make it in a deep dish 10 inch pie plate.

  9. You always manage to outdo yourself Marie – great ideas, wonderful recipes and beautiful photos. Now I am torn about what to make for Easter dessert. Lamb cake? cannoli cheesecake? oh yea — both!

  10. I was going to start a diet when I got back home but once I saw your cannoli pie I decided that I could start in May. What is one month more or less in a lifetime???!! 😉 Especially when it comes to eating delicious food. Darn!! I’m having to wipe the drool off my keyboard. Great recipe, Marie!! Can’t wait to make it. Buona giornata!

  11. Marie you make my heart flutter, what a treat this cake is and not having access to cannoli shells I guess digestive cookies will be a good substitute , right? xoxo

  12. I feel very conflicted about this dessert. I would have to have a large crowd coming because I can’t be trusted with anything involving cannoli. 🙂

  13. OMG…you have out done yourself. This has my mouth watering. Looks
    Sooooo good.
    And HOW do you keep your sheet pan so clean! As always, Carol

  14. I might make this sans crust, because I have everything in the house right now!
    BEAUTIFUL!

  15. Beautiful! Using the cannoli in the crust was a great idea….. It looks so light and creamy!

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