Cannoli Cream Pie with Cannoli Chip Crust

Today?  A Cannoli Cream Pie….California style.  Because I am a California girl.  And while that is great for MANY reasons, one thing that we are lacking in over here on the left coast, are cannoli’s.  Truth.  I have not actually ever had a cannoli before, so if any of my California readers have a place they know of that sells authentic cannolis, then please leave me a comment!  Luckily for me, my sister is traveling to Boston for work in March, and I get to tag along.  I am super excited!!  But in the mean time, I have made a Cannoli Cream Pie with an Original Cannoli Chips Crust to help satisfy those cannoli cravings!  If you like cheesecake, then read on, because I think you need to replace your next cheesecake with this Cannoli Cream Pie recipe!

When I think of cannolis, I think of Cake Boss.  Sorry.  But that is the first time I can think of really seeing what a cannoli was, (albeit on television), and watching how one was made.  So what is a cannoli?  It’s a classic Sicilian pastry that has a tube-like, fried pastry shell filled with a sweet ricotta cream.  If you want the full history on this treat, click HERE.

((Photo via)))

So my sister, Wendy, travels to Boston, Massachusetts quite a bit for work, and cannolis are a staple of the Boston food scene.  When I posted on Instagram last month that The Original Cannoli Chips had sent me their Cannoli Chips to develop recipes with, Wendy sent me a message saying she was actually in Boston, and already working on her third cannoli!  I know how much she loves cannolis and with her birthday coming up, I knew I wanted to make her a Cannoli Cream Pie.

Full disclosure though: this is a fake Cannoli Cream Pie.  I researched recipes on the internet, Pinterest, etc and after reading about adding ricotta to the cream filling, it sounded like the water content in the ricotta could be finicky.  So to keep things easy, for you and me, I left out the ricotta and used all Mascarpone cheese.  Next time I promise I will make a Cannoli Cream Pie with ricotta and Mascarpone cheese, but I thought for now, there weren’t too many of you that wanted to deal with having to strain ricotta with cheesecloth overnight, before making this pie.  There are already a few steps to make this Cannoli Cream Pie, so lets master this pie first!  To make up for my fake Cannoli Cream filling, I used Original Cannoli Chips Powdered Sugar Cannoli Chips to make the crust!  Because the Cannoli Chips are legit!!

And this is the Mascarpone cheese I used (I found it at Sprouts):

There are a few steps to make this pie, but it’s really pretty easy!!  And practically no-bake!

Let’s look up close!

I like the addition of mini chocolate chips on top of this pie, because it gives a few different contrasting textures between the crunchy Cannoli Chip crust and the creamy cannoli filling.

Slice of creamy goodness!

I made this pie the day before I thought I was going to see my sister for her birthday, but plans changed, so the pie ended up sitting in the refrigerator for three days before we cut into it.  I think this pie (as with most cream pies) would be best made the day before you are going to eat it, let it set overnight in the refrigerator, and then eat the day after you make it.  Or make it in the morning and eat it that night.  Everyone still loved the pie though and the crust still had a good crunch!

Miss A approved!  She has a sweet tooth like her Auntie KK 🙂

Happy birthday Wendy!!  Super excited for our trip to Boston!! 😉  Lets go eat some REAL cannolis!!!

XOXO,

Kelly

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PS-

I have linked up this recipe to the following link parties: What’s Cooking Wednesday, Weekend Potluck, Pretty Pintastic Party, Sugar and Spice, Pin Junkie, Friday Frenzy, Meal Plan Monday.  Click on the links top check out all the fun parties (recipes and crafts galore)!!