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Cannoli Pie


Cannoli Pie graces our table every holiday, and it always pleases a crowd! While not traditional, the buttery graham cracker crust and cannoli filling are a match made in Heaven!

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Please note, that some of these steps are done 2 hours before preparing the rest of the pie.



24 ounces (1 1/2 lbs) whole milk ricotta

3/4 cup sugar

1 1/4 cup heavy whipping cream

1 cup almond slices, lightly toasted in a pan and cooled (just a few minutes for a light golden color)

1/2 cup mini semi-sweet chocolate chips

Confectioners sugar for dusting

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

5 tablespoons unsalted butter, melted and cooled slightly

Pinch of salt


1 1/2 lbs whole milk ricotta

3/4 cup sugar

1. Combine in a medium mixing bowl, mix, cover, and refrigerate for 2 hours.

While the ricotta mixture is chilling:

Lightly toast your almonds in a dry pan, and set them aside to cool.

Preheat oven to 350

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (10 full sheets) *I use my food processor to pulse into crumbs.

1/4 cup sugar

5 tablespoons unsalted butter, melted and cooled slightly

Pinch of salt

2. Combine the graham cracker crumbs, sugar, and salt. Add the melted butter, and mix thoroughly.

3. Pour the crumb mixture into a pie plate, and use the bottom of a glass or measuring cup to gently, and evenly cover the bottom of your pie plate, and up the sides. Bake for 8 minutes. Remove from oven and allow to cool at room temperature until ricotta mixture is done chilling.

Filling Continued

1 1/4 cup heavy whipping cream

4. Combine the above ingredients in your stand mixer with a whisk attachment, or in a large mixing bowl with your hand mixer. Whip until it resembles whipped cream, about 3-4 minutes. Set aside.

5. Remove your chilled ricotta mixture from the refrigerator and stir. Reserve about 1 tablespoon each of the almonds and chocolate chips for a garnish. Use a spatula to mix in the remaining almonds and chocolate chips.

6. Gently fold the whipped cream into the ricotta mixture, until combined. Pour the filling into the cooled graham cracker crust. Sprinkle almond and chocolate chip garnish on top. Add a dusting of Confectioners sugar. Serve immediately, or cover, and chill until ready to serve. I often use toothpicks to help tent plastic wrap over the pie. I tend to make the pie ahead of our family gatherings and have it chilled for dessert!

Our favorite tools, photos, and printable recipe card are below! Enjoy!

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