Home
Recipes
Pies & Tarts
Cream Pies
Cannoli Cream Pie Recipe

Cannoli Cream Pie Recipe

Learn how to make the best homemade Cannoli Cream Pie with this easy baking recipe that transforms traditional Italian cannoli flavors into a stunning dessert. Featuring a crispy pastry shell filled with sweet ricotta-mascarpone cream and chocolate chips, this foolproof method delivers authentic flavor with less effort than individual cannoli.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
Overhead shot of a perfectly sliced cannoli cream pie revealing its creamy, speckled filling studded with mini chocolate chips, set against a vintage blue ceramic plate. Natural window light casts a soft glow across the pie's surface, highlighting the dusting of powdered sugar that contrasts with the golden-brown pastry crust. Scattered pistachios and candied orange peel around the plate add vibrant color, while a small copper cannoli tube and cinnamon stick suggest the dessert's Italian heritage. A shallow depth of field focuses on the slice's velvety texture while gently blurring the background, where an espresso cup hints at the perfect pairing.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pastry Shell:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2-3 tbsp ice water</li><li class="ingredients-single-item">1/2 tsp cinnamon</li><li class="ingredients-single-item">For the Cannoli Cream Filling:</li><li class="ingredients-single-item">450g ricotta cheese, drained overnight</li><li class="ingredients-single-item">225g mascarpone cheese, at room temperature</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp orange zest</li><li class="ingredients-single-item">100g mini chocolate chips</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">30g powdered sugar for dusting</li><li class="ingredients-single-item">25g chopped pistachios (optional)</li><li class="ingredients-single-item">25g candied orange peel (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your ricotta cheese the night before. Place it in a fine-mesh sieve lined with cheesecloth over a bowl and refrigerate overnight to drain excess liquid. This crucial step ensures your filling will be thick and creamy rather than watery.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the pastry shell, combine flour, sugar, salt, and cinnamon in a food processor and pulse to mix. Add the cold butter cubes and pulse until the mixture resembles coarse sand with some pea-sized butter pieces remaining (these butter pockets create flaky layers when baked).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and pulse briefly to incorporate. With the processor running, add ice water one tablespoon at a time just until the dough begins to come together - it should hold when pinched but not feel wet. Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C. Roll the chilled dough on a lightly floured surface to about 3mm thickness and a diameter of about 30cm. Carefully transfer to your pie dish, gently pressing into the bottom and sides. Trim excess dough leaving a 1cm overhang, then fold and crimp the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Blind bake the crust for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden brown. The blind baking technique ensures your crust will be crisp rather than soggy when filled. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the filling, first ensure your drained ricotta is as dry as possible by pressing it gently with paper towels. In a stand mixer fitted with the paddle attachment, beat the ricotta and mascarpone cheeses together on medium speed until smooth, about 2 minutes. The mascarpone adds richness and helps stabilize the ricotta.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the powdered sugar gradually while mixing on low speed, then increase to medium and beat until completely incorporated. Mix in the vanilla extract and orange zest. The zest brightens the filling with authentic cannoli flavor - don't skip this ingredient!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently fold in the mini chocolate chips by hand using a spatula, being careful not to deflate the creamy mixture. Reserve a small handful for topping if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spoon the filling into the cooled pie crust, creating a smooth, slightly domed surface. For best results, refrigerate the pie for at least 4 hours or overnight to allow the filling to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, dust the top generously with powdered sugar using a fine mesh sieve. If desired, sprinkle with the reserved chocolate chips, chopped pistachios, and candied orange peel for a colorful, authentic finish.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For clean slices, dip your knife in hot water and wipe dry between cuts. Serve chilled, and store any leftovers in the refrigerator for up to 3 days. The contrast between the crisp shell and rich filling is most pronounced when freshly made, so enjoy it at its best!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cannoli Cream Pie?

This Italian-inspired dessert uses a pastry shell made with flour, butter, sugar, and cinnamon. The creamy filling combines ricotta and mascarpone cheeses with powdered sugar, vanilla, orange zest, and mini chocolate chips. It's finished with a dusting of powdered sugar and optional pistachios.

How to cook Cannoli Cream Pie at home?

Learn how to cook Cannoli Cream Pie by first blind baking a buttery pastry shell until golden and crisp. While it cools, mix drained ricotta with mascarpone, powdered sugar, vanilla, and orange zest until smooth, then fold in chocolate chips. Fill the cooled shell, refrigerate for at least 4 hours to set, and finish with a dusting of powdered sugar before serving.

Can I make this Italian dessert without draining the ricotta cheese overnight?

While overnight draining is ideal for the thickest, creamiest filling, you can use a quick method by pressing the ricotta between paper towels and weighted plates for 1-2 hours. However, this may result in a slightly less firm texture that could affect the pie's ability to set properly.

What's the secret to achieving an authentic cannoli flavour in desserts?

The key to authentic cannoli flavour lies in using fresh orange zest, high-quality ricotta, and a touch of cinnamon in the shell. Some traditional recipes also include a splash of Marsala wine in the filling or crushed pistachios for that characteristic Sicilian touch and complex flavour profile.

How do I prevent my pie crust from becoming soggy with a creamy filling?

To prevent a soggy bottom with creamy fillings, always blind bake your crust completely until golden brown. Ensure the shell cools fully before adding any filling, and for extra protection, brush the inside with a thin layer of melted chocolate, which creates a barrier between the crust and filling.

Want to try something else in ...

Cream Pies

Try following recommended recipes

View all
An overhead shot captures the architectural beauty of this triple-layer banana cream pie, with golden spherified caramel pearls glistening atop a cloud of vanilla bean foam. A cross-section reveals three distinct banana-infused layers: the buttery coconut-vanilla crust, creamy banana custard center, and translucent banana gel top layer. The pie rests on a minimalist black slate, with fresh banana slices and edible gold dust scattered deliberately alongside nitrogen-frozen banana chips. Soft diffused natural light highlights the varying textures while casting gentle shadows that emphasize the dimensional elements of the molecular components. A silver serving knife rests nearby, its tip revealing the perfect slice that showcases all three perfectly set layers.
Pies & Tarts
Cream Pies

Triple-Layer Infusion Banana Cream Pie with Molecular Gastronomy Elements Recipe

A showstopping banana cream pie featuring three distinct layers of banana-infused components, spherified caramel pearls, and vanilla bean foam that balances classic comfort with avant-garde culinary techniques.
Difficulty:
Advanced
Prep Time:
1 hour 30 mins
Cook Time:
25 mins plus 4 hours chilling
Serves:
1 pie (8 slices)
View recipe
A close-up cross-section of the pie reveals three distinct layers - a crumbly chocolate graham crust, a silky smoked chocolate custard center, and a glossy whiskey ganache topping. Shot in warm, diffused natural light that highlights the pie's different textures and gleaming surface. The slice sits on a weathered wooden board beside a small tumbler of amber whiskey, with chocolate shavings and a light dusting of smoked salt scattered artfully around the plate. Steam from a just-cut slice suggests warmth, while condensation on the ganache layer indicates perfect setting. The contrast between the dark chocolate filling and caramel-hued ganache creates visual depth against the rustic serving elements.
Pies & Tarts
Cream Pies

Smoked Chocolate Cream Pie with Barrel-Aged Whiskey Ganache Recipe

Velvety smoked chocolate filling nestled in a buttery graham crust, crowned with a decadent barrel-aged whiskey ganache that creates an unforgettable dessert experience where smoky, sweet, and spirit-forward flavors harmonize beautifully.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures a perfectly sliced wedge of pie being lifted from a rustic ceramic pie dish, revealing its distinct layers—the golden graham cracker crust, amber caramelized white chocolate filling, and cloud-like malted milk cream topping. Soft natural light highlights the smooth, glossy surface of the filling, while the dollops of cream display delicate peaks dusted with crushed malted milk balls. The pie rests on a weathered wooden board scattered with malted milk powder and white chocolate shavings, with a vintage milk bottle and whole malted milk balls artfully arranged nearby, creating a nostalgic yet sophisticated presentation.
Pies & Tarts
Cream Pies

Caramelized White Chocolate and Malted Milk Cream Pie Recipe

A buttery graham cracker crust cradles velvety caramelized white chocolate filling, crowned with billowy malted milk cream for a dessert that balances nutty caramel notes with nostalgic malt sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures the stunning golden-yellow mirror glaze with its flawless, glass-like finish reflecting natural light from a nearby window. A single slice has been removed, revealing perfect layers of pale yellow vanilla bean pastry cream studded with tiny black specks and vibrant yellow-orange passion fruit curd against a crisp, golden brown shortcrust base. The pie sits on a white ceramic cake stand with gold trim, surrounded by fresh passion fruits cut in half, vanilla beans, and scattered edible flowers. A dollop of freshly whipped cream melts slightly on the plated slice, with a mint leaf for color contrast.
Pies & Tarts
Cream Pies

Passion Fruit and Vanilla Bean Cream Pie with Mirror Glaze Recipe

A luxurious cream pie featuring tangy passion fruit curd layered with fragrant vanilla bean pastry cream, all nestled in a buttery shortcrust pastry and topped with a stunning mirror glaze that catches the light with every slice.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (10 slices)
View recipe
Overhead shot of a perfectly sliced piece of layered cream pie on a minimalist white ceramic plate, revealing distinct black sesame (dark gray) and matcha (vibrant green) layers beneath a glossy shine. A cross-section view showcases the buttery cookie crust, precise layer separation, and light, airy cream texture. The pie is adorned with translucent sugar art pieces resembling delicate leaves that catch the soft natural light streaming through a nearby window. Small bowls of matcha powder and black sesame seeds are artfully scattered in the background, while a vintage silver cake server rests beside the plated slice, ready for serving.
Pies & Tarts
Cream Pies

Black Sesame and Matcha Layered Cream Pie with Sugar Art Recipe

A stunning dual-flavored cream pie featuring earthy black sesame and vibrant matcha layers topped with delicate sugar art decorations that balance Japanese-inspired flavors with creamy decadence.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
15 mins
Serves:
1 pie (10 slices)
View recipe
An overhead shot capturing a perfectly sliced piece of maple-smoked cream pie revealing its three distinct layers - a golden brown shortcrust base, a velvety maple-infused custard center, and an architectural sugar cage arching dramatically across the top. The pie rests on a weathered maple wood serving board, with soft natural light streaming through the amber sugar strands creating honey-colored patterns on the creamy filling. A small pitcher of additional maple syrup sits nearby, its contents catching the light. Close-up details show the delicate crystalline structure of the sugar cage, highlighting its amber tones against the smooth, caramel-colored cream filling. Scattered maple leaves as garnish and wisps of smoke complete the sophisticated autumn presentation.
Pies & Tarts
Cream Pies

Maple-Smoked Cream Pie with Crystallized Sugar Cage Recipe

A silky-smooth, maple-infused cream pie nestled in a buttery crust, crowned with wispy strands of amber crystallized sugar that shatter delicately with each forkful.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures this sophisticated layered cream pie showcasing the striking contrast between charcoal-black sesame cream and vibrant green matcha layers against a golden-brown cookie crust. A cross-section reveals the distinct cream layers with perfect definition, while a dramatic shard of translucent sugar art rises from the center like golden stained glass, catching the soft natural light. Scattered black sesame seeds and a light dusting of matcha powder create artistic flourishes around the rim. The pie sits on a minimalist white ceramic stand against a neutral linen backdrop, with a small bowl of fresh black sesame seeds and a bamboo matcha whisk providing context to the key ingredients.
Pies & Tarts
Cream Pies

Black Sesame and Matcha Layered Cream Pie with Sugar Art Recipe

A stunning layered cream pie featuring the earthy richness of black sesame and vibrant matcha green tea, crowned with delicate sugar art that adds both visual drama and textural contrast.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures the amber-hued maple cream pie with its glossy surface peeking through an intricate crystallized sugar cage that rises several inches above the pie, catching the light like spun gold. The sugar structure creates geometric patterns that cast delicate shadows across the smooth filling. A cross-section view reveals the contrast between the caramelized amber filling and the perfectly flaky, golden-brown crust. Styled on a weathered maple wood cake stand against a backdrop of autumn leaves and maple branches, with wisps of smoke artfully captured around the edges, emphasizing the smoked maple elements. A vintage silver server rests nearby, with a slice being lifted to reveal the silky, custard-like texture of the filling that holds its shape perfectly.
Pies & Tarts
Cream Pies

Maple-Smoked Cream Pie with Crystallized Sugar Cage Recipe

A silky maple-infused cream pie nestled in buttery pastry, crowned with a showstopping crystallized sugar cage that captures the essence of sweet smokiness and delicate crunch.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of the pie showcases its three distinct layers: a golden-brown flaky crust, rich amber butterscotch filling, and peaks of caramelized meringue with burnished tips. A cross-section reveals the silky smooth butterscotch custard infused with barrel-aged rum against the crisp pastry base. Soft natural light catches the crystallized sugar surface of the bruléed meringue, highlighting its crackling texture. The pie is presented on a vintage ceramic plate with a blue rim, positioned on a weathered wooden board with scattered vanilla beans, cinnamon sticks, and drops of aged rum. A small glass of rum sits nearby, echoing the warm amber tones of the filling.
Pies & Tarts
Cream Pies

Rum Barrel-Aged Butterscotch Cream Pie with Bruléed Meringue Recipe

A luxurious butterscotch cream pie enriched with barrel-aged rum, nestled in a buttery crust and crowned with a cloud of torched meringue that shatters delightfully with each bite.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
1 hour 15 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of the Earl Grey Tea-Infused Cream Pie on a vintage white cake stand, with golden afternoon light illuminating the translucent pulled sugar decorations that arch gracefully across the top like amber waves. The cross-section reveals perfect layers: crisp golden-brown pastry, silky tea-infused custard with visible flecks of Earl Grey, and a cloud of softly whipped cream with a subtle grey tint. Scattered bergamot zest and dried tea leaves surround the pie, while a silver cake server rests beside it, ready to cut through the contrasting textures. Steam rises gently from a nearby cup of Earl Grey tea, complementing the sophisticated palette of creamy beiges, soft greys, and amber hues.
Pies & Tarts
Cream Pies

Earl Grey Tea-Infused Cream Pie with Pulled Sugar Decoration Recipe

Delicate Earl Grey-infused custard fills a buttery shortcrust pastry, topped with tea-scented whipped cream and elegant pulled sugar decorations that shimmer like stained glass.
Difficulty:
Advanced
Prep Time:
1 hour
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Cannoli Cream Pie Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-14", "description": "Learn how to make the best homemade Cannoli Cream Pie with this easy baking recipe that transforms traditional Italian cannoli flavors into a stunning dessert. Featuring a crispy pastry shell filled with sweet ricotta-mascarpone cream and chocolate chips, this foolproof method delivers authentic flavor with less effort than individual cannoli.", "prepTime": "PT30M", "cookTime": "PT25M", "totalTime": "PT4H55M", "keywords": "cannoli cream pie, ricotta dessert, Italian pastry, chocolate chip pie, mascarpone dessert", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "Italian", "nutrition": { "@type": "NutritionInformation", "calories": "425 calories", "carbohydrateContent": "36 g", "proteinContent": "9 g", "fatContent": "28 g", "saturatedFatContent": "16 g", "cholesterolContent": "95 mg", "sodiumContent": "180 mg", "sugarContent": "24 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g all-purpose flour", "30g granulated sugar", "1/4 tsp salt", "115g cold unsalted butter, cubed", "1 large egg", "2-3 tbsp ice water", "1/2 tsp cinnamon", "450g ricotta cheese, drained overnight", "225g mascarpone cheese, at room temperature", "150g powdered sugar", "1 tsp vanilla extract", "1 tsp orange zest", "100g mini chocolate chips", "30g powdered sugar for dusting", "25g chopped pistachios (optional)", "25g candied orange peel (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Ricotta", "text": "Begin by preparing your ricotta cheese the night before. Place it in a fine-mesh sieve lined with cheesecloth over a bowl and refrigerate overnight to drain excess liquid. This crucial step ensures your filling will be thick and creamy rather than watery." }, { "@type": "HowToStep", "name": "Make Pastry Dough", "text": "For the pastry shell, combine flour, sugar, salt, and cinnamon in a food processor and pulse to mix. Add the cold butter cubes and pulse until the mixture resembles coarse sand with some pea-sized butter pieces remaining (these butter pockets create flaky layers when baked)." }, { "@type": "HowToStep", "name": "Complete Dough", "text": "Add the egg and pulse briefly to incorporate. With the processor running, add ice water one tablespoon at a time just until the dough begins to come together - it should hold when pinched but not feel wet. Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour to relax the gluten." }, { "@type": "HowToStep", "name": "Prepare Crust", "text": "Preheat your oven to 180°C. Roll the chilled dough on a lightly floured surface to about 3mm thickness and a diameter of about 30cm. Carefully transfer to your pie dish, gently pressing into the bottom and sides. Trim excess dough leaving a 1cm overhang, then fold and crimp the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights." }, { "@type": "HowToStep", "name": "Blind Bake", "text": "Blind bake the crust for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden brown. The blind baking technique ensures your crust will be crisp rather than soggy when filled. Cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Make Filling Base", "text": "For the filling, first ensure your drained ricotta is as dry as possible by pressing it gently with paper towels. In a stand mixer fitted with the paddle attachment, beat the ricotta and mascarpone cheeses together on medium speed until smooth, about 2 minutes. The mascarpone adds richness and helps stabilize the ricotta." }, { "@type": "HowToStep", "name": "Flavor Filling", "text": "Add the powdered sugar gradually while mixing on low speed, then increase to medium and beat until completely incorporated. Mix in the vanilla extract and orange zest. The zest brightens the filling with authentic cannoli flavor - don't skip this ingredient!" }, { "@type": "HowToStep", "name": "Add Chocolate Chips", "text": "Gently fold in the mini chocolate chips by hand using a spatula, being careful not to deflate the creamy mixture. Reserve a small handful for topping if desired." }, { "@type": "HowToStep", "name": "Fill and Chill", "text": "Spoon the filling into the cooled pie crust, creating a smooth, slightly domed surface. For best results, refrigerate the pie for at least 4 hours or overnight to allow the filling to set properly." }, { "@type": "HowToStep", "name": "Garnish", "text": "Just before serving, dust the top generously with powdered sugar using a fine mesh sieve. If desired, sprinkle with the reserved chocolate chips, chopped pistachios, and candied orange peel for a colorful, authentic finish." }, { "@type": "HowToStep", "name": "Serve", "text": "For clean slices, dip your knife in hot water and wipe dry between cuts. Serve chilled, and store any leftovers in the refrigerator for up to 3 days. The contrast between the crisp shell and rich filling is most pronounced when freshly made, so enjoy it at its best!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-04-02", "reviewBody": "Perfect balance of sweet and tangy! The orange zest really makes the filling special. My Italian grandmother would have been proud - this tastes just like the cannoli from her hometown bakery.", "name": "Authentic Italian Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Zhang", "datePublished": "2024-04-05", "reviewBody": "So much easier than making individual cannoli! The mascarpone makes the filling incredibly smooth and rich. I've made this twice already and everyone raves about it.", "name": "Easier Than Traditional Cannoli", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-10", "reviewBody": "This recipe is better than the version I used to get at my favorite Brooklyn bakery! The crust stayed perfectly crisp even after refrigerating overnight. The tip about draining the ricotta is absolutely essential.", "name": "Better Than Bakery Version", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Kowalski", "datePublished": "2024-04-15", "reviewBody": "Absolute crowd-pleaser at our family gathering! Everyone wanted the recipe. The candied orange peel garnish adds such a beautiful touch. Worth the effort for special occasions.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Fernandez", "datePublished": "2024-04-20", "reviewBody": "The contrast between the crisp pastry shell and creamy filling is divine! I appreciated the detailed instructions - as an intermediate baker, I found this challenging but totally doable. Definitely making this again for Christmas!", "name": "Perfect Texture Contrast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/cannoli-cream-pie-recipe" }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Cannoli Cream Pie?", "acceptedAnswer": { "@type": "Answer", "text": "This Italian-inspired dessert uses a pastry shell made with flour, butter, sugar, and cinnamon. The creamy filling combines ricotta and mascarpone cheeses with powdered sugar, vanilla, orange zest, and mini chocolate chips. It's finished with a dusting of powdered sugar and optional pistachios." } }, { "@type": "Question", "name": "How to cook Cannoli Cream Pie at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Cannoli Cream Pie by first blind baking a buttery pastry shell until golden and crisp. While it cools, mix drained ricotta with mascarpone, powdered sugar, vanilla, and orange zest until smooth, then fold in chocolate chips. Fill the cooled shell, refrigerate for at least 4 hours to set, and finish with a dusting of powdered sugar before serving." } }, { "@type": "Question", "name": "Can I make this Italian dessert without draining the ricotta cheese overnight?", "acceptedAnswer": { "@type": "Answer", "text": "While overnight draining is ideal for the thickest, creamiest filling, you can use a quick method by pressing the ricotta between paper towels and weighted plates for 1-2 hours. However, this may result in a slightly less firm texture that could affect the pie's ability to set properly." } }, { "@type": "Question", "name": "What's the secret to achieving an authentic cannoli flavour in desserts?", "acceptedAnswer": { "@type": "Answer", "text": "The key to authentic cannoli flavour lies in using fresh orange zest, high-quality ricotta, and a touch of cinnamon in the shell. Some traditional recipes also include a splash of Marsala wine in the filling or crushed pistachios for that characteristic Sicilian touch and complex flavour profile." } }, { "@type": "Question", "name": "How do I prevent my pie crust from becoming soggy with a creamy filling?", "acceptedAnswer": { "@type": "Answer", "text": "To prevent a soggy bottom with creamy fillings, always blind bake your crust completely until golden brown. Ensure the shell cools fully before adding any filling, and for extra protection, brush the inside with a thin layer of melted chocolate, which creates a barrier between the crust and filling." } } ] }