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Advent Calendar Cookbook—Day 14: Cannoli Pie

Advent Calendar Cookbook—Day 14: Cannoli Pie

Recipe submitted by Ethan Shea, Graduate Assistant at Falvey Library



  • 1½ waffle ice cream cone crumbs (about 8-10 waffle cones) see note below for tips how to make crumbs if needed.
  • 1 tablespoon sugar.
  • 1/8 teaspoon salt.
  • 6 tablespoons unsalted butter melted.

Pie Filling:

  • 1½ cups Ricotta cheese, drained for best results (see how to strain ricotta).
  • 8 ounces Mascarpone cheese.
  • 1 cup powdered sugar.
  • teaspoon vanilla.
  • 1 teaspoon orange zest.
  • 1/4 teaspoon cinnamon.
  • 1/8 teaspoon salt.
  • 1 cup mini chocolate chips.
  • Topping (optional): mini chocolate chips, whipped cream, maraschino cherries, and/or chopped nuts (pistachios).


Making Crust:

  • Preheat oven to 350 degrees F. Lightly spray a 9-inch pie plate with nonstick cooking spray.
  • In a medium mixing bowl mix together waffle cone crumbs, sugar, and salt. Then mix in melted butter.
  • Press crumb mixture into the bottom and sides of pie plate. Use the back of a fork or measuring cup to firmly press the bottom and sides of the pie plates to form an even layer of the crust.
  • Bake the crust at 350 degrees F for about 8-10 minutes or until golden brown. Remove from oven and cool completely.

Making Pie Filling:

  • In a large mixing bowl, beat together ricotta, mascarpone, and powdered sugar, with an electric mixer on medium speed, until well combined. Beat in vanilla, orange zest, cinnamon, and salt. Then stir in mini chocolate chips.
  • Spoon filling into cooled pie crust. Spread the filling in pie crust.
  • Refrigerate pie for at least 3-4 hours or overnight before serving. Top as desired with whipped cream, mini chocolate chips, chopped nuts (pistachios), and/or maraschino cherries.

Recipe via Snappy Gourmet.


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Last Modified: December 10, 2022

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