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The Best No Bake Cannoli Pie Recipe

Is it the creamy filling or the mini chocolate chips that keep you coming back for more when you take a bite of cannoli?

It is all of it including the buttery and crunchy outside of the cannoli shells as the textures play off of each other in each decadent bite of a classic cannoli!

I have fond memories visiting a local Italian Bakery when I worked in the city so long ago!

So how perfect to have all of these flavors and textures in a simple no-bake cannoli pie!!

It comes together quickly and you will be enjoying a rich slice of heaven in no time!

Made of simple ingredients, you can have this made and waiting for you in your fridge for dessert!

I love that it is a no bake recipe you can make ahead of time and know that dessert is done while you concentrate on the main meal!

All of the cannoli lovers you know will be over the moon with this decadent dessert!

The traditional cannoli flavors come through and will not disappoint!

Let’s make this easy cannoli pie!

To start, you will need your cream cheese at room temperature for the filling step, so set it out now!

The prep time is minimal and goes quickly once you have all of the ingredients together!

The first step in making this delicious dessert, you will need to start out by making the crust!

You can of course go with a pre-made graham cracker crust or cookie crust and skip this step, but it will add extra carbs, so keep that in mind.

I have not ever made this with a pre-made crust since my crust recipe is so simple there really is no reason to.

After you make my very popular pie crust that is not only sugar free but also gluten free you will come back to it time and time again for any pie!

First you will need a large mixing bowl.

Put your almond flour, erythritol, extract and softened butter in the bowl and mix with a fork until you get coarse crumbs.

This ensures it stays light and fluffy.

You DO NOT want melted butter! Keeping it softened will help it to hold its shape while making to a perfect crumbed crust!

You may be tempted to throw it in a food processor, but I encourage you not to as it will turn into a big ball and not stay in crumb form like you need.

Now press the mixture into an ungreased pie dish.

Use the bottom of a measuring cup or glass to press it down well.

Your fingertips work just fine too, but the flat hard surface of a cup or glass helps it to compact better.

Now bake pie crust for 15 minutes at 350F.

Do not bake any longer than this.

Watch to see if you need to get it out a few minutes early by the color.

You are wanting a light golden brown, not dark brown.

Make sure you have left enough time for it to cool before putting in the filling.

Now for the creamy cannoli pie filling!

You need to start out making the homemade whipped cream.

Put your heavy cream in a medium bowl with the drops of stevia.

Whip with a hand mixer or electric mixer until you have soft peaks.

Not too stiff or you will have butter!

A fine line between the two so make sure you stop whipping as soon as your stiff peaks appear.

Set this aside in the fridge to use in a minute.

Now in a separate large bowl add the cream cheese and whole milk ricotta cheese.

Whip these until you have a very creamy blended batter.

Now add your whipped cream into the bowl of the cream cheese and ricotta cheese mixture.

At this point you want to take your time to whip the batter into a smooth filling.

Now add in your confectioners erythritol, which is essentially a monkfruit powdered sugar, and vanilla.

Whip it more until it has the creamy texture of a smooth cloud!

I think that is what it looks like as all of the ingredients meld together so well!

Now while mixing, sprinkle in the gelatin and mix well.

Lastly before spreading into your prepared pie crust, fold in 1 cup miniature chocolate chips.

I recommend using semisweet chocolate chips as this adds a depth of flavor to cut through the creamy richness of the filling ingredients.

Fold in the mini chips with a rubber spatula keeping it airy and light as possible.

My favorite mini chocolate chips are LUV Mini Dark Chocolate Chips!

They have a low net carb count and add a great bitterness to the creamy classic cannoli flavor!

Now spread the cannoli cream pie mixture into the crust taking care to not pull too much.

I do this by plopping the batter in 3 spots then connecting the spots together.

It helps to not break up the crust and keep everything in tact.

Finally you need to cover the pie with plastic wrap or aluminum foil and let it sit in the fridge overnight or 8 hours.

This really helps the flavors blend and for the filling to meld into the crust. It makes a night and day difference!

It also helps the gelatin to solidify and create the perfect cut for every piece!

It truly is the best cannoli pie recipe and you will want to make it time and time again

• This is the perfect pie to take to your next potluck for the holiday season!
• Think outside of the box and consider it as a special treat for another special occasion like valentine’s day and top with maraschino cherries!
• You can also make this recipe in an 8×8 pan lined with parchment paper instead of a pie plate to create cannoli bars! The parchment paper allows you to get the bars out without digging too much of the crust loose around each piece.
• Each slice gets you a whopping 8.5 g protein for your macros! (1/8th of the pie is a serving)
• The total carbohydrates are 9.1g per slice. The fiber comes in at 4.4g so your net carb count is at 4.7g per slice!
• Add another layer of intrigue by drizzling melted chocolate over the top before serving!
• You can substitute half of the almond flour in the crust recipe with waffle cone crumbs or graham cracker crumbs if you wish. This of course changes the carb count so you will need to add this in manually.
• You can also add in extra flavor with some orange zest! Just put it in the batter with the cream cheese. This flavor goes well with the creaminess and chocolate!
• Try adding in a teaspoon of ground cinnamon to the batter! If you are a fan of a little bit of extra flavor layer that adds “something” you cannot quite place but it tastes amazing, then this would be it!
• This pie recipe would do well in a springform pan as well!

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Use any leftover chocolate chips in my……

Easy Gluten Free Low Carb Carmelita Bars Recipe

Gluten Free Chocolate Chip Muffins

or my Low Carb Chocolate Chip Blondies!