It is actually perfect for holidays, birthdays, picnics, family events, and gatherings, social dinner parties, or just because it's just so darn good!
The simplicity of this pie is astonishing, and anyone can whip this up in no time and the results are perfect every time.
The creamy baked filling in both cannoli pie recips has all the characteristics of the Italian pastry with this delicious flaky crust underneath the filling.
Don't wait to try this if you have a love for cannoli, this pie is out of this world delicious!
The no-bake version it's fast, super simple, and the perfect refreshing light summer dessert to make.
Either recipe is fabulous and will not disappoint you note: all photos below are of the "baked version"..
We love easy desserts like this one and another family favorite is Easy Red Raspberry Cobbler, it's super simple and another summer favorite.
Scroll down to my recipe card to print this off hit print and all the adds will dissappear for easier viewing.
Cannoli Pie vs Cannoli Pastries
The cannoli as you know has a long tubular crust filled with rich smooth ricotta pastry cream.
This pie is rich with those same flavors and has that crust with those same flavors infused into it.
Just a hint of cinnamon and my special secret ingredient the crust is brushed with.
Can you guess what the secret ingredient is on the crust? Well just scroll to the recipe card below at the end to find out the answer.
Where I grew up in Utica, New York, some of our local bakeries decorated the edges or the cannoli shells with melted chocolate.
Then the ends are dipped into chopped pistachios, you may remember my cannoli recipe here.
Other pastries also had chopped cherries or whole maraschino cherries on the ends or whole strawberries.
Garnish Ideas for Making Baked Cannoli Pie
- Brush the crust with melted chocolate and chopped pistachios
- Serve with whipped cream topped with maraschino cherries and chocolate shreds
- Spread a layer of whipped cream on top with more mini chocolate chips and chopped pistachios
- Drizzle hot fudge sauce on the plate before serving the pie slice
Suggestions for Serving Cannoli Baked Pie Recipe
- This pie tastes great cold or at room temperature.
- Any leftovers need to be refrigerated.
- I usually refrigerate this pie at least 3 hours before serving it.
- The pie will stay fresh in the refrigerator up to 3 days if it lasts that long.
Deep Dish Crust When Making Baked Cannoli Pie is A Must
If you decide you don't want to make your own, just buy the pre-made pie crust that says "deep dish"
Try my homemade crust recipe.
Our Easiest Instructions for Making A Baked Cannoli Pie Recipe
If you're not a baker, this is the pie to try first, it has very few ingredients to mix.
Italian desserts can be intimidating but this one is the perfect dessert for anyone that tells me they aren't bakers.
All you need is simple ingredients and everything is done in one bowl by hand.
No electric mixers, just stir in the ingredients, pour, and bake.
Also if you start the recipe like I do and realize you are out of a pantry ingredient, check out my "Homemade Pantry Staples" in a pinch they work great and you can even make your own sweetened condensed milk!
Tips for Making Cannoli Pie Recipe
- Use only whole-milk ricotta cheese
- Only use sweetened condensed milk not evaporated milk
- Cook the pie on a parchment-lined cookie sheet for spillovers
- Only use a deep dish pie shell at least 2 inches deep
- Cook the pie until the middle is puffed in the center and not sunken in
- Check the center using the toothpick method
- Cool completely and refrigerate before serving
- Store leftover pie in the refrigerator
Grocery List for a Baked Cannoli Pie recipe (all measurememnts in the recipe card below just hit print)
- whole milk ricotta cheese
- mini chocolate chips
- eggs
- flour
- butter
- vanilla
- sweetened condensed milk
- deep-dish pie crust
- whipping cream
- powdered sugar
- marsala wine secret ingredient
- cinnamon
- fresh fruits, chopped pistachios are optional for toppings
Try My Other Favorite Desserts
Original Cannoli
Cannoli Tarts
Cannoli Mousse
Cannoli Ice Cream
Cannoli CupCakes
Cannoli French Toast
Chocolate Dream Cannoli Cake
A Favorite Pie
This cannoli pie is so easy to make, that you won't want to wait for a special occasion or holiday to make it!
Simple ingredients, it's quick to whip up in no time and you have an elegant, decadent dessert for your cannoli lovers on your table!
The taste of this pie is outstanding in flavors and you will be over the top happy with the results with your first bite!
Let me know how you like the results and leave me a comment, pretty please!!
Best Cannoli Pie Pin for later
Note: There are two recipes below one is baked and one is a No-Bake Version
Scroll down to the recipe card for the Baked Cannoli Pie recipe
Yield: 1o
Best Cannoli Pie
If you love cannoli, you are truly in for the easiest treat of your life with this pie! It shouts all the flavors or ricotta, Marsala wine, flaky pastry and oh so good. You have to try this to believe it isn't the famous Italian dessert cannoli pastry from a bakery.
Ingredients
- 1 - 9- inch deep dish pie crust my recipe, store bought or your own family recipe
- cinnamon enough to sprinkle the bottom of pie shell
- 1 tablespoon melted butter
- 1 tablespoon Marsala wine
- Filling :
- 3 extra large eggs
- 15 ounces of whole milk ricotta cheese
- 1 teaspoon pure vanilla
- 1 - 14 ounces can of sweetened condensed milk
- 3/4 cup of miniature semisweet chocolate chips and more for a garnish
- 2 teaspoons flour
- Topping:
- 1 cup Whipping cream
- 1 tablespoon or more to the taste of powdered sugar
- 1/2 teaspoon vanilla
- Optional Garnish:
- Sliced strawberries, chopped pistachios, hot fudge sauce or whole cherries
Instructions
- Preheat the oven to 350 degrees.
- Make the pie crust from the link provided, store bought crust or your own.
- I like to use a glass baking dish that is at least two inches deep and 9 or 10 inches.
- Spray with cooking oil, add the crust.
- Sprinkle with cinnamon evenly and set aside.
- Before adding the filling, brush with melted butter and the Marsala wine.
- Filling for Baked Version:
- In a large bowl, whisk the eggs ricotta and vanilla until evenly combined.
- Stir in the condensed milk, blending then add the semi-sweet mini chips with flour and stir until thoroughly blended.
- Brush the pie crust with the melted butter and Marsala wine mixture.
- Pour the filling into the crust.
- Bake until the middle is set around 55 to 60 minutes.
- Cool completely. Chill until ready to serve.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Refrigerator until ready to serve this pie.
- Serving suggestions:
- Top with whipped cream on a slice, drizzle hot fudge sauce, chopped pistachios whole or sliced strawberries or a maraschino cherry.
- Leave plain and dust with powdered sugar.
- We like this pie just topped with whipped cream and a few mini chips on top.
- No Bake Version for Cannoli Pie:
- Crust
- 1 package (4 ounces) ice cream sugar cones or use 1 sleeve of cinnamon graham crackers
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- 1/3 cup melted butter
- No Bake Filling:
- 2 cup heavy cream whipped to soft peaks with 2 tablespoons powdered sugar
- 1 package of instant vanilla pudding
- 1/4 teaspoon ground cinnamon
- 15 ounces container of whole milk ricotta cheese
- 1/2 teaspoon vanilla extract
- 1/2 cup miniature semisweet chocolate chips
- Garnish:
- Chopped pistachios, more mini chips
- Directions for No-Bake Cannoli Pie:
- Pulse sugar cones or crackers in a food processor until coarse crumbs form.
- Add graham cracker crumbs, cinnamon, sugar, and melted butter to the processor and pulse until it holds together.
- Place the crumb mixture into a deep dish greased pie plate or round casserole dish.
- Refrigerate until firm.
- Blend with a spatula the cheese, instant pudding, and cinnamon.
- Fold in the whipped cream into the ricotta cheese mixture and add extract.
- Stir in chocolate chips.
- Pile into the crust.
- Refrigerate for around until set around 4 hours.
- Garnish with chopped pistachios and more mini chips.
Notes
Tips
- Use only whole-milk ricotta cheese
- Only use sweetened condensed milk not evaporated milk
- Cook the pie on a parchment-lined cookie sheet for spillovers
- Only use a deep dish pie shell at least 2 inches deep
- Cook the pie until the middle is puffed in the center and not sunken in
- Check the center using the toothpick method
- Cool completely and refrigerate before serving
- Store leftover pie in the refrigerator
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Best Cannoli Pie Pin for later
Don't Forget To Try My No Bake Cannoli Mousse!
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