This easy cannoli pie is a no bake dessert that's perfect for a celebration! An incredible cannoli pie with ricotta and cream cheese, and a spiced cannoli pie crust.
4oz(113g)finely chopped dark chocolate - semisweet or bittersweet
2teaspoon(4g)orange zest
Chopped roasted pistachios and powdered sugar - for topping
Instructions
Strain ricotta by wrapping in paper towels in a bowl for 30-40 minutes, changing paper towels every ten minutes.
15 oz whole milk ricotta
Combine graham cracker crumbs, cinnamon, cocoa powder, and sugar in a bowl. Add melted butter and mix well until everything is well saturated with butter and holds together when pressed.
1 ½ cup graham cracker crumbs, ½ teaspoon ground cinnamon, 1 tablespoon cocoa powder, ¼ cup granulated sugar, 8 tablespoon salted butter
Press crumb mixture into bottom and sides of tart pan, being sure to press into the grooves. Place pan in freezer to chill crust while you make filling.
In a large bowl, beat softened cream cheese until smooth. Add ricotta and mix until smooth and creamy. Mix in powdered sugar.
15 oz whole milk ricotta, 1 cup sifted powdered sugar, 4 oz full-fat cream cheese
Gently fold in chocolate and orange zest until well combined.
4 oz finely chopped dark chocolate, 2 teaspoon orange zest
Spread filling into chilled crust and smooth top.
Wrap with plastic wrap and chill for at least 3 hours or overnight.
Just before serving, sprinkle with chopped pistachios and dust lightly with powdered sugar.
Chopped roasted pistachios and powdered sugar
Video
Notes
Pan: You can use a 9-inch pie pan or a 9-inch tart pan -- I prefer to use a tart pan because the removable bottom makes it neater to serve.Storage: This cannoli pie should be chilled until ready to serve, and any leftovers should be stored in the refrigerator in an airtight container.