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Cannoli pie.

Creamy Cannoli Pie with Salted Caramel

Delicious and outlandish creamy dreamy cannoli pie with chocolate chips and salted caramel.
Course Dessert
Cuisine Italian
Prep Time 1 hour
Total Time 1 hour
Servings 8 -10 servings
Author Chris

Ingredients

For the graham cracker pie crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons butter
  • 4 tablespoons sugar
  • 1 tablespoon mascarpone cheese
  • Or just buy a pie crust at the store.

For the cannoli cream

  • 8 ounces cream cheese
  • 3/4 cup ricotta cheese (whole not skim)
  • 1/4 cup mascarpone cheese
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups heavy cream
  • 3/4 cup confectioner's sugar
  • 1/4 teaspoon freshly ground cinnamon
  • 1 teaspoon orange zest
  • 1 cup chocolate chips

For the whipped cream

  • 1/2 cup heavy cream
  • 2 tablespoons confectioner's sugar

For the salted caramel

  • 1 cup granulated sugar
  • 6 tablespoons salted butter (cut into small cubes)
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt

Instructions

Graham cracker pie crust

  1. Mix all ingredients together in a large bowl.
  2. Use a hand held mixer to beat the ingredients together. Once the ingredients are well combined, place into a buttered pie pan. Press the mixture into the bottom and sides for the desired thickness.
  3. Bake in a 350 degree oven for 30 minutes. Remove and allow to cool before filling.

Cannoli cream

  1. Soften the cream cheese, cut into several small pieces and add to a large bowl. Beat with a hand mixer until smooth.
  2. Add the mascarpone, vanilla, heavy cream, ricotta, confectioner's sugar, cinnamon, and orange zest. Continue to beat with the mixer until well mixed and uniform.
  3. Fold one half of the chocolate chips into the batter, reserve the rest.

Whipped cream

  1. Combine the heavy cream and sugar in a large bowl.
  2. Use a hand held mixer to beat the cream and sugar until the desired consistency is attained, stiff peaks should form after sufficient beating.

Salted caramel

  1. Gently begin heating the sugar in a large sauce pan over low to medium heat. Stir occasionally so the sugar heats evenly. Keep stirring when the sugar begins to clump. The sugar will eventually melt into an amber brown liquid. Be gentle, don't burn the sugar!
  2. Now stir in the butter. Using a whisk keep the sugar and butter stirring until they combine. The butter should melt but not obviously separate.
  3. Now, the sort of hard part. You need to add the cream. Because the cream is cooler than the sugar and butter, it will have several effects on the mix. First, it might make the mixture splatter and bubble up. Second, it might make the mixture harden without the cream being incorporated. That's not what you want obviously. The caramel should be pourable when finished. If it has hardened without the cream being incorporated, try again. This takes some practice to get right, so don't be discouraged if it doesn't work on your first attempts.

Put it all together:

  1. Pour the cannoli cream into the pie crust. Smooth out the cream as much as possible. Let it chill for a few hours and then add a layer of the whipped cream over the top. Sprinkle the remaining chocolate chips and drizzle on the caramel.
  2. Enjoy!