Today? A Cannoli Cream Pie….California style. Because I am a California girl. And while that is great for MANY reasons, one thing that we are lacking in over here on the left coast, are cannoli’s. Truth. I have not actually ever had a cannoli before, so if any of my California readers have a place they know of that sells authentic cannolis, then please leave me a comment! Luckily for me, my sister is traveling to Boston for work in March, and I get to tag along. I am super excited!! But in the mean time, I have made a Cannoli Cream Pie with an Original Cannoli Chips Crust to help satisfy those cannoli cravings! If you like cheesecake, then read on, because I think you need to replace your next cheesecake with this Cannoli Cream Pie recipe!
When I think of cannolis, I think of Cake Boss. Sorry. But that is the first time I can think of really seeing what a cannoli was, (albeit on television), and watching how one was made. So what is a cannoli? It’s a classic Sicilian pastry that has a tube-like, fried pastry shell filled with a sweet ricotta cream. If you want the full history on this treat, click HERE.
So my sister, Wendy, travels to Boston, Massachusetts quite a bit for work, and cannolis are a staple of the Boston food scene. When I posted on Instagram last month that The Original Cannoli Chips had sent me their Cannoli Chips to develop recipes with, Wendy sent me a message saying she was actually in Boston, and already working on her third cannoli! I know how much she loves cannolis and with her birthday coming up, I knew I wanted to make her a Cannoli Cream Pie.
Full disclosure though: this is a fake Cannoli Cream Pie. I researched recipes on the internet, Pinterest, etc and after reading about adding ricotta to the cream filling, it sounded like the water content in the ricotta could be finicky. So to keep things easy, for you and me, I left out the ricotta and used all Mascarpone cheese. Next time I promise I will make a Cannoli Cream Pie with ricotta and Mascarpone cheese, but I thought for now, there weren’t too many of you that wanted to deal with having to strain ricotta with cheesecloth overnight, before making this pie. There are already a few steps to make this Cannoli Cream Pie, so lets master this pie first! To make up for my fake Cannoli Cream filling, I used Original Cannoli Chips Powdered Sugar Cannoli Chips to make the crust! Because the Cannoli Chips are legit!!
And this is the Mascarpone cheese I used (I found it at Sprouts):
There are a few steps to make this pie, but it’s really pretty easy!! And practically no-bake!
Cannoli Cream Pie with Cannoli Chip CrustPrint Recipe
- CANNOLI CHIP CRUST:
- 1 (5.1-ounce) bag Original Cannoli Chips Powdered Sugar Cannoli Chips, crushed into fine crumbs (1-1/4 cups)
- 4 tablespoons salted butter
- 1/4 teaspoon ground cinnamon
- WHIPPED CREAM:
- 3/4 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- CANNOLI CREAM FILLING:
- 12-ounces mascarpone cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- pinch of nutmeg
- 1/4 cup mini chocolate chips or powdered sugar for garnish
PREPARE CANNOLI CHIP CRUST:
Preheat oven to 325-degrees. Spray the sides and bottom of a 9-inch pie plate or pie tin with baking spray and set aside. In a medium bowl, add the butter and melt in the microwave. Remove the bowl from the microwave once butter is fully melted (30-45 seconds) and add the cannoli chip crumbs and ground cinnamon. Stir with a fork until all ingredients are incorporated and the mixture resembles coarse sand. Dump the crumbs into the prepared pie tin and use the back of a spoon to evenly distribute the crumbs in the pie tin and press the crumbs firmly to the sides and bottom of the tin. Bake crust in 325-degree oven for 7-minutes. Let crust cool on a baking rack on the counter. Once crust is completely cool, pop it in the freezer to set and ensure it is completely cold, while you prepare the whipped cream and cannoli cream filling.
PREPARE WHIPPED CREAM:
In the bowl of a stand mixer, with the whisk attachment affixed, add the heavy cream. Whisk on medium-high until the cream starts to bubble and thicken. Once cream starts to thicken, change the mixer to low speed and slowly add the powdered sugar and vanilla extract. Turn mixer speed back to medium-high and whip cream mixture until stiff peaks form. You can determine stiff peaks by stopping the mixer when the mixture looks creamy and thick (like whipped cream), and use the whisk attachment to see if the cream stays in a peak on the end of the attachment, when you turn the whisk upside down. Do not over whisk! Set whipped cream aside.
PREPARE CANNOLI CREAM FILLING:
In the bowl of your stand mixer, affixed with the whisk attachment, add the mascarpone cheese, powdered sugar, vanilla extract, cinnamon and nutmeg and whisk on low speed until just combined. Do not over mix! Remove the bowl from the mixer and use a rubber scraper to carefully fold the whipped cream into the Cannoli Cream mixture. Fold ingredients together until they are combined and incorporated.
Remove pie crust from the freezer and pour Cannoli Cream mixture out into the pie crust. Garnish with miniature chocolate chips if desired. If garnishing with powdered sugar, wait to add the powder sugar dusting until just before you serve the pie. Place pie in the refrigerator to cool and set for at least 3-4 hours before serving.
Loosely cover the pie with plastic wrap and refrigerate until eaten. Pie is best eaten within a day or two of making.
Let’s look up close!
I like the addition of mini chocolate chips on top of this pie, because it gives a few different contrasting textures between the crunchy Cannoli Chip crust and the creamy cannoli filling.
Slice of creamy goodness!
I made this pie the day before I thought I was going to see my sister for her birthday, but plans changed, so the pie ended up sitting in the refrigerator for three days before we cut into it. I think this pie (as with most cream pies) would be best made the day before you are going to eat it, let it set overnight in the refrigerator, and then eat the day after you make it. Or make it in the morning and eat it that night. Everyone still loved the pie though and the crust still had a good crunch!
Miss A approved! She has a sweet tooth like her Auntie KK 🙂
Happy birthday Wendy!! Super excited for our trip to Boston!! 😉 Lets go eat some REAL cannolis!!!
I have linked up this recipe to the following link parties: What’s Cooking Wednesday, Weekend Potluck, Pretty Pintastic Party, Sugar and Spice, Pin Junkie, Friday Frenzy, Meal Plan Monday. Click on the links top check out all the fun parties (recipes and crafts galore)!!