A light pie with lots of cannoli flavor. A big success at holiday parties. More or less cherries, almonds or chips maybe used according to taste.

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Recipe Summary

prep:
15 mins
additional:
3 hrs
total:
3 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • In a medium bowl, use a spoon to stir together the confectioners' sugar and ricotta cheese until well blended. Fold in the almonds, cherries, and chocolate chips. Spoon into the graham cracker crust. Freeze for 3 hours to set. Remove from the freezer for 10 to 15 minutes before slicing and serving. Refreeze any leftovers.

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Nutrition Facts

343 calories; protein 8.6g 17% DV; carbohydrates 44.4g 14% DV; fat 15.6g 24% DV; cholesterol 16.5mg 6% DV; sodium 239.2mg 10% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/14/2009
I love cannoli so this was a must try for me. After reading the reviews I decided that I wanted to make it work and not be so runny so I added 4 egg whites to the mix. I also eliminated the almonds (didn't have any) and topped the pie w/ pine nuts. Placed the mixture in a pie crust and baked it @ 350 degrees for about 40-45 mins. until it tested done. I allowed it to cool to room temp. and cut a slice. It held together perfectly and was very good very rich but very good. I would make this again. Thanks for posting:) Read More
(18)

Most helpful critical review

Rating: 3 stars
01/12/2011
It was okay. The recipe needs some tweaking. I always make a recipe following the cooks directions first so I get a feel for the recipe. Just a few small changes will make this recipe a winner in my book! Read More
(19)
24 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 3
Rating: 3 stars
01/12/2011
It was okay. The recipe needs some tweaking. I always make a recipe following the cooks directions first so I get a feel for the recipe. Just a few small changes will make this recipe a winner in my book! Read More
(19)
Rating: 4 stars
04/14/2009
I love cannoli so this was a must try for me. After reading the reviews I decided that I wanted to make it work and not be so runny so I added 4 egg whites to the mix. I also eliminated the almonds (didn't have any) and topped the pie w/ pine nuts. Placed the mixture in a pie crust and baked it @ 350 degrees for about 40-45 mins. until it tested done. I allowed it to cool to room temp. and cut a slice. It held together perfectly and was very good very rich but very good. I would make this again. Thanks for posting:) Read More
(18)
Rating: 5 stars
01/09/2008
My son had a project due in school and needed something from his heritage. We decided on the cannoli pie. IT WAS AWESOME!!! I did use the recommendation of other people and i beat the sugar and the ricotta cheese together with a mixer. It did take the lumps out and made for a creamier filling. I did add a bit more sugar though. Not much. I also loaded it with choc chips. We loved it and my son said all his classmates loved it as. Now i'm going to make it for us at home. Read More
(15)
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Rating: 5 stars
01/13/2011
Absolutely delicious! A few modifications - used whole milk ricotta; used hand mixer to make it smoother; no maraschino cherries or almonds; added extra choc chips; used a choc graham cracker crust & drizzled melted chips over top with fresh whipped cream as garnish. Unbelievable!! Absolutely making this again!! Read More
(8)
Rating: 4 stars
01/07/2004
This recipe was so simple to make and was a big hit after Christmas dinner. We will definately make this one again. Read More
(7)
Rating: 1 stars
03/30/2009
Traditional cannolis are filled with a pastry cream and this is the wrong texture and flavor. The addition a high volume of chips and cherries and almonds created a pie with a lot of "stuff" in it and the filling tasted even more bland because of it. Freezing it made it hard as a rock but mere refrigeration made it runny. All in all not something I will make again. Read More
(7)
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Rating: 3 stars
04/09/2007
As is this recipe needs some improvement. The taste was good it didn't really taste like a cannoli but I still really liked the taste. The ricotta needs to be whipped to give the filling a smooth texture otherwise it tastes grainy. Also the amount of filling this recipe makes doesn't fill a pie crust very well. I would suggest either doubling the filling or piping whipped cream on top. Otherwise you have a pie that looks half filled. I also found that thawing it for 15 minutes was not enough. I had to let it thaw for at least 30. Read More
(7)
Rating: 3 stars
06/29/2005
I absolutely love canolis. I'm not sure why the recipe calls for freezing. I preferred it cold but not frozen. I'm going to stick with canolis. Read More
(7)
Rating: 4 stars
04/20/2009
This is very nice for Easter. I simplified the recipe by cutting out all the extras and sticking to the semi-sweet chocolate chips. The most important thing is to DRAIN THE RICOTTA by placing it in a strainer lined with cheesecloth or some kind of filter for at least one hour. The less moisture the better. I would not recommend freezing this at all. It was a very sweet after dinner treat on Easter and the kids loved it. Next time I would replace the chocolate chips with a block of semi-sweet chocolate and use a grater. I'm giving it five stars-- will make this next year at Easter again. Read More
(5)