When my husband's cousin, Nino, was visiting us from Chioggia, Italy, he made us this delicious pie called "Torta Sbriciolata Ricotta e Chioccolato", which translates to crumbly cake with ricotta and chocolate. Now, that's a mouthful ... so I call my version "Cannoli Crumb Pie". It's so quick and easy to make. My family loves it!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a deep-dish pie plate with nonstick cooking spray and set aside.

  • Place flour, sugar, livieto, vanillina, and salt in the bowl of a food processor. Pulse a few times to combine. Drizzle in the butter and egg while pulsing. Pulse only until the mixture is crumbly.

  • Sprinkle 1/2 of the crumb mixture into the prepared pie plate and spread around until it covers the bottom. Do not press down.

  • Stir ricotta cheese, sugar, and chocolate chips together with a rubber scraper until combined. Spread filling evenly over the base crust. Sprinkle the remaining crumb mixture evenly on top of the ricotta layer, making sure that all of the ricotta layer is covered.

  • Bake in the preheated oven for 25 minutes. Switch the oven to broil and continue to bake until the top is nicely browned, about 3 minutes more. Remove from the oven and cool completely. Refrigerate until ready to serve.

Cook's Note:

Paneangeli(R) Lievito Pane degli Angeli and Vanillina are Italian ingredients commonly used in baking. It can be purchased online, but if you prefer, you can substitute 1 1/2 teaspoons of baking powder plus 1 teaspoon of vanilla extract.

Nutrition Facts

465.7 calories; protein 10.6g 21% DV; carbohydrates 57.3g 19% DV; fat 22.6g 35% DV; cholesterol 80.9mg 27% DV; sodium 93.1mg 4% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
The easiest pie I’ve ever made. I was unable to get Paneangeli but your substitutions worked perfectly. Then why use imitation vanilla when I had the real thing. Next time I’d like a bit more filling though. I used what I had, 4T salted and 4T unsalted butter for the crumb crust and topping. Delicious but not overly sweet. Thank you for this winner recipe. Read More