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Easy Cannoli Pie Recipe

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4.1 from 11 reviews

This Easy Cannoli Pie combines a crunchy Biscoff cookie crust with a rich, creamy ricotta and mascarpone filling studded with mini dark chocolate chips. The pie is topped with chopped pistachios and chocolate shavings for added texture and flavor. A layer of melted dark chocolate seals the crust, adding an indulgent touch to this no-bake, yet oven-assisted dessert that's perfect for any occasion.

Ingredients

Crust

  • 40 Biscoff cookies
  • 8 tbsp butter, melted
  • 1 cup mini dark chocolate chips
  • 1 tbsp coconut oil

Filling

  • 1 1/2 lbs ricotta cheese, strained of excess moisture
  • 12 ounces mascarpone or full-fat cream cheese
  • 1 1/4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 orange, zested
  • 1 cup mini dark chocolate chips

Toppings

  • 1 cup chopped pistachios
  • 4 ounces chocolate, shaved

Instructions

  1. Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). Place the Biscoff cookies and melted butter into a food processor and blend until the mixture forms fine crumbs. Pour this mixture into a pie pan and use the back of a measuring cup to firmly press it into the bottom and up the sides of the pan to form the crust.
  2. Bake Crust: Bake the crust in the preheated oven for 8 minutes until lightly set. Remove from the oven and allow it to cool to room temperature completely.
  3. Melt Chocolate for Crust Layer: While the crust bakes, melt 1 cup of mini dark chocolate chips using a double boiler method. Bring a small pot of water to a simmer and place a heat-safe bowl on top, ensuring it doesn’t touch the water. Stir the chocolate chips until fully melted, then stir in 1 tablespoon of coconut oil to give a smooth, glossy finish.
  4. Apply Chocolate Layer to Crust: Pour the melted chocolate over the cooled crust and spread evenly using a spatula. Place the crust in the refrigerator until the chocolate layer is set and firm.
  5. Prepare Filling: In a large bowl, combine the strained ricotta, mascarpone, powdered sugar, vanilla extract, and orange zest. Use a hand mixer or stand mixer to blend until the mixture is smooth, creamy, and fluffy.
  6. Fold in Chocolate Chips: Gently fold in 1 cup of mini dark chocolate chips into the filling to distribute them evenly.
  7. Assemble Pie: Spoon the filling evenly into the prepared crust with the set chocolate layer. Use a spatula to smooth the top evenly.
  8. Add Toppings and Chill: Sprinkle chopped pistachios and shaved chocolate over the top of the pie. Refrigerate the pie for at least a few hours to allow it to set and firm up before serving.

Notes

  • Straining the ricotta is important to avoid a watery filling; use cheesecloth or fine mesh to remove excess moisture.
  • Make sure the crust is completely cooled before spreading melted chocolate to avoid melting the chocolate prematurely.
  • This pie is best served chilled and can be kept refrigerated for up to 3 days.
  • For an extra orange flavor, try adding a tablespoon of fresh orange juice to the filling mix.
  • If you prefer a nut-free version, substitute pistachios with crushed Biscoff cookies or omit entirely.

Find it online: https://cookedbygrace.com/easy-cannoli-pie-recipe/