Cannoli Pie Recipe
This cannoli pie is what happens when a classic pastry filling meets an easy, sliceable dessert. A crisp Biscoff cookie crust holds a glossy layer of dark chocolate, all topped with a luscious ricotta–mascarpone filling scented with orange zest and vanilla. Every slice has contrast: crunchy, creamy, chocolaty, and just a little bit nutty from pistachios.
Ingredient Breakdown
The foundation of this pie is the Biscoff cookie crust. These spiced, caramelized biscuits, blended with melted butter, form a base that is both sturdy and flavorful. Once pulsed into fine crumbs and pressed firmly into the pie dish, they bake into a compact crust that slices cleanly, supporting the rich filling without crumbling apart. A layer of mini dark chocolate chips melted with coconut oil coats the bottom, adding structure and a snap of chocolate in every bite.
Ricotta and mascarpone (or full-fat cream cheese) create the classic cannoli-style filling. Straining the ricotta is essential, as it removes excess moisture and prevents the filling from becoming loose or watery. Full-fat mascarpone or cream cheese brings body and richness, so the filling sets nicely while staying creamy and smooth. Together, they form a luxurious, slightly tangy base that feels indulgent but not heavy.
The sweetness and aroma come from powdered sugar, orange zest, and vanilla extract. Powdered sugar dissolves easily into the filling, giving it a silky texture without grittiness. Orange zest brightens the richness with a subtle citrus note that feels true to traditional cannoli, while vanilla rounds out the flavor, tying together the dairy and chocolate.
Chocolate appears in multiple forms for layers of flavor and texture. Mini dark chocolate chips are melted for the shell and folded into the filling, giving little pockets of chocolate in every slice. Coconut oil helps the melted chocolate stay smooth, glossy, and easy to pour. Finally, shaved chocolate scattered over the top adds a delicate, decorative finish that hints at the richness beneath.
Pistachios bring both flavor and essential crunch. Chopped and folded through the filling, they contrast beautifully with the smooth ricotta mixture and the crisp crust. Their subtle sweetness and earthy nuttiness complement the orange and chocolate notes, and a sprinkle on top adds color and texture, making each slice look as good as it tastes.
Step-by-Step Preparation Guide
The process begins with the crust. The oven is preheated to 350°F, and a standard pie pan is set out within easy reach. Biscoff cookies are added to a food processor along with melted butter, then blended until the mixture looks like fine, damp sand. Any remaining chunks are briefly pulsed away, ensuring even crumbs that will press neatly into the dish. The crumb mixture is then tipped into the pie pan, and the bottom and sides are compacted using the flat base of a measuring cup or glass so the crust is firm, even, and free of gaps.
The crust is baked just until set and fragrant, about eight minutes. This short time in the oven locks the crumbs together and deepens their flavor without overbrowning. Once baked, the crust is removed and left to cool completely at room temperature. Cooling is crucial; adding chocolate or filling to a warm crust would risk melting and mixing the layers rather than keeping them distinct.
While the crust is in the oven, the chocolate shell is prepared using a gentle double-boiler method. A small amount of water is brought to a simmer in a saucepan, and a heatproof bowl is placed on top, making sure the bottom of the bowl doesn’t touch the water. Mini dark chocolate chips go into the bowl and are stirred steadily as they melt into a smooth, glossy pool. Coconut oil is then stirred in, loosening the texture and giving the chocolate a beautiful sheen that will set with a pleasant snap.
Once the crust has cooled, the melted chocolate is poured into the shell. A spatula is used to coax it into all the corners and create an even, thin layer across the base. This chocolate coating not only adds flavor but also acts as a barrier between the crumb crust and creamy filling, helping keep the crust crisp. The pie shell is then transferred to the refrigerator to chill until the chocolate is completely firm and set, forming a solid foundation for the filling that will come next.
With the crust and shell ready, the filling comes together. Strained ricotta and mascarpone or cream cheese are combined in a mixing bowl and beaten until smooth and creamy. Powdered sugar is gradually incorporated until the mixture is sweet, light, and free from lumps. Orange zest and vanilla extract are stirred in, perfuming the filling with bright citrus and warm vanilla notes. Chopped pistachios and additional mini chocolate chips are folded through, dispersing crunchy nuts and little bursts of chocolate throughout the mixture.
The finished filling is spooned into the chilled, chocolate-lined crust, then spread gently to the edges. The top is smoothed with a spatula to create a neat, even surface. Shaved chocolate and extra pistachios can be scattered over the top, giving the pie a textured, elegant finish that hints at what’s inside. Finally, the pie is chilled in the refrigerator long enough for the filling to firm up and the flavors to meld, ensuring that when sliced, each wedge holds its shape and reveals distinct layers of crust, chocolate, and creamy cannoli filling.
Recipe Tips
Ricotta prep:
For the best texture, strain ricotta in a fine-mesh sieve lined with cheesecloth or a clean kitchen towel for at least a couple of hours, or overnight in the refrigerator. This removes excess liquid so the filling stays thick and sliceable rather than loose or runny.
Crust success:
Press the Biscoff crumbs firmly into the base and up the sides, making sure there are no thin patches. A tightly packed crust is less likely to crack and will hold together beautifully when sliced. Avoid over-baking; the crust only needs to be lightly set and aromatic, not deeply browned.
Chocolate shell:
Melt the chocolate slowly over gentle heat and avoid any contact with water to prevent seizing. If the mixture starts to thicken as it cools, a brief return to the warm double boiler and a quick stir will bring it back to a pourable consistency.
Sweetness balance:
Taste the filling before adding the final touches. If your cookies or chocolate are particularly sweet, you can slightly reduce the powdered sugar; if using very dark chocolate, you may prefer the full amount or even a little extra. Adjust to your own preferred level of sweetness.
Chill time and slicing:
Allow enough time for the pie to chill thoroughly—several hours or overnight is ideal. For the cleanest slices, use a sharp knife warmed in hot water and wiped dry between cuts, pressing firmly through the chocolate base rather than sawing.
What to serve With this recipe
Cannoli pie pairs beautifully with coffee-based drinks. A small espresso, foamy cappuccino, or even an iced coffee highlights the chocolate and citrus while cutting through the richness of the filling. For something more indulgent, a splash of dessert wine or a coffee liqueur served alongside adds a sophisticated touch for after-dinner dessert service.
Lighter accompaniments help balance the pie’s decadent nature. A simple plate of fresh fruit—think orange segments, raspberries, or strawberries—brings a refreshing brightness that contrasts the creamy filling. A small fruit salad with citrus and berries can turn a single slice into a more complete dessert plate without feeling heavy.
For parties or special occasions, cannoli pie can anchor a dessert spread. Surround it with small bites like biscotti, amaretti cookies, or other Italian-inspired sweets to echo the flavors and textures. Guests can take a slice of pie and then nibble on smaller treats, creating a dessert table that feels abundant and varied.
When it comes to plating, a light touch does wonders. A dusting of powdered sugar over the top, a few extra shavings of chocolate, or a fine drizzle of chocolate or caramel sauce on the plate makes each slice look restaurant-worthy. A sprinkle of extra chopped pistachios or a twist of orange zest can also hint at the flavors within and add color to the presentation.
frequently Asked Questions
Can I make this pie ahead of time, and how long does it keep?
Yes, this pie is ideal for making ahead. Assemble it completely and chill it for at least several hours or overnight before serving. Stored covered in the refrigerator, it will keep well for 2–3 days, with the texture and flavor often improving after the first day as everything sets and melds together.
Can I substitute cream cheese for mascarpone, and what changes should I expect?
Full-fat cream cheese can replace mascarpone without any issues. The filling will have a slightly tangier flavor and a firmer texture, while mascarpone gives a milder, silkier result. Both versions are delicious; it’s largely a matter of personal preference and what you have on hand.
What if I don’t have Biscoff cookies—what else can I use for the crust?
Graham crackers, digestive biscuits, or other spiced cookies like speculoos can work well. The flavor will change slightly depending on the cookie, but the method remains the same: combine fine crumbs with melted butter, press into the pan, and bake briefly to set.
How do I fix a filling that seems too loose or too firm?
If the filling feels too loose, check whether the ricotta was strained enough; in a pinch, you can fold in a little extra powdered sugar or chill the mixture longer to firm it up. If it’s too firm or dense, gently beat in a small spoonful of cream or milk until it loosens to a creamy, spreadable consistency without becoming runny.
Can this pie be frozen, and how should it be thawed?
The pie can be frozen, ideally without the final garnish. Wrap it well in plastic wrap and foil, then freeze. Thaw overnight in the refrigerator before serving. Once thawed, add fresh shaved chocolate and pistachios on top if desired, and slice with a warm, sharp knife for neat wedges.
Variations and Customizations
There are many ways to adapt this cannoli pie to suit different tastes. Swapping pistachios for almonds, hazelnuts, or walnuts changes the character of each bite. Almonds add a gentle sweetness and crunch, hazelnuts bring a deeper, toasty flavor, and walnuts lend a slightly earthier note. Toasting the nuts lightly before chopping enhances their aroma and makes them even more flavorful.
Flavor twists can also add personality. A pinch of cinnamon or a grating of nutmeg in the filling emphasizes warmth and spice, while a splash of amaretto, orange liqueur, or another dessert liqueur adds an extra layer of complexity. Increasing the citrus zest will make the pie feel brighter and more aromatic, perfect for fans of bold orange flavor.
Chocolate lovers have room to play as well. Dark chocolate can be swapped for milk or white chocolate, both in the shell and as shaved garnish. A marbled chocolate topping—dark and white swirled together—adds visual drama and a mix of flavors. For an extra decadent finish, a thin drizzle of melted chocolate over the chilled pie just before serving makes it look even more luxurious.
If you’re serving a crowd or prefer individual portions, the recipe adapts nicely to mini cannoli pies. Press the cookie crust into small tart pans or muffin tins, line with melted chocolate, and fill with the ricotta mixture. Once chilled, each person gets their own miniature dessert, complete with a crisp crust, creamy center, and decorative topping.
This cannoli pie captures everything that makes traditional cannoli so beloved—crunchy shell, creamy filling, chocolate, citrus, and nuts—then reshapes it into an easy, sliceable dessert. The combination of spiced Biscoff crust, glossy chocolate layer, and velvety ricotta–mascarpone filling feels both familiar and fresh, with pistachios adding the final flourish of flavor and texture.
It’s a dessert that invites creativity as much as enjoyment. With room to experiment with different nuts, chocolates, and flavor accents, you can tailor it to suit any occasion or sweet craving. Once you’ve served it a few times, it’s likely to become one of those reliable, memorable desserts that guests ask for again and again.
Ingredients
Pie Crust
8 tbsp butter, melted
40 Biscoff cookies
1 cup mini dark chocolate chips
Pie Filling
12 ounces mascarpone or full-fat cream cheese
1 1/2 lbs ricotta, strained of any excess moisture
1 1/4 cups powdered sugar
1 orange, zested
1 tsp vanilla extract
1 cup pistachios, chopped
1 cup mini dark chocolate chips
1 tbsp coconut oil
4 ounces chocolate, shaved
Instructions
Pie Crust
Preheat your oven to 350°F and set out a standard pie pan. Place the Biscoff cookies in a food processor, drizzle in the melted butter, and process until the mixture resembles fine, sandy crumbs with no large pieces remaining. Tip the crumb mixture into the pie pan, then use the bottom of a measuring cup or glass to press it firmly and evenly across the base and up the sides to form a compact crust.
Transfer the crust to the oven and bake for about 8 minutes, just until it is lightly set and fragrant. Remove from the oven and allow it to cool completely to room temperature before adding any filling.
While the crust is baking, melt 1 cup of mini dark chocolate chips using a double boiler. Fill a small saucepan with a little water and bring it to a gentle simmer. Set a heatproof bowl over the pan, ensuring the bottom does not touch the water. Add the chocolate chips to the bowl and stir steadily until they are fully melted and smooth. Stir in the coconut oil until the mixture is glossy and fluid.
Once the crust has cooled, pour the melted chocolate into the shell. Use a spatula to spread it into an even layer over the base, making sure it reaches all the edges. Place the pie crust in the refrigerator until the chocolate layer has completely set and firmed up, ready for the filling.
Cannoli Pie Recipe
Ingredients
Pie Crust
- 8 tbsp butter melted
- 40 Biscoff cookies
- 1 cup mini dark chocolate chips
Pie Filling
- 12 ounces mascarpone or full-fat cream cheese
- 1 1/2 lbs ricotta strained of any excess moisture
- 1 1/4 cups powdered sugar
- 1 orange zested
- 1 tsp vanilla extract
- 1 cup pistachios chopped
- 1 cup mini dark chocolate chips
- 1 tbsp coconut oil
- 4 ounces chocolate shaved
Instructions
Pie Crust
- Preheat your oven to 350°F and set out a standard pie pan. Place the Biscoff cookies in a food processor, drizzle in the melted butter, and process until the mixture resembles fine, sandy crumbs with no large pieces remaining. Tip the crumb mixture into the pie pan, then use the bottom of a measuring cup or glass to press it firmly and evenly across the base and up the sides to form a compact crust.
- Transfer the crust to the oven and bake for about 8 minutes, just until it is lightly set and fragrant. Remove from the oven and allow it to cool completely to room temperature before adding any filling.
- While the crust is baking, melt 1 cup of mini dark chocolate chips using a double boiler. Fill a small saucepan with a little water and bring it to a gentle simmer. Set a heatproof bowl over the pan, ensuring the bottom does not touch the water. Add the chocolate chips to the bowl and stir steadily until they are fully melted and smooth. Stir in the coconut oil until the mixture is glossy and fluid.
- Once the crust has cooled, pour the melted chocolate into the shell. Use a spatula to spread it into an even layer over the base, making sure it reaches all the edges. Place the pie crust in the refrigerator until the chocolate layer has completely set and firmed up, ready for the filling.