Cannoli/Ricotta Pie

Janet Ryder Recipe

By Janet Ryder Beda


This recipe for cannoli/ricotta pie is an original Italian recipe. It was shared by a dear friend's Grandmother who didn't speak much English. It is a wonderful dessert for special gatherings and holidays.
I did include the cannoli shell recipe; however, it requires special equipment and is time consuming. Please be careful deep frying!
For those of you who are brave bakers and attempt the cannoli shells, kudos! They make this an authentic Italian dessert and are well worth the effort.
For those of you who use the pre-baked pie shell--it is just as delicious and sure to wow your family and friends!

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2 lb
ricotta cheese
1/2 pt
heavy cream, whipped
2 1/2 c
powdered sugar (sifted)
1/2 c
chopped walnuts
1/2 c
sweet chocolate (corsely grated--also grate/shave some for garnish and set aside)
1 can(s)
crushed pineapple (squeezed to remove juice)
1 jar(s)
maraschino cherries (small jar-cut in halves)
1 1/2 tsp

Directions Step-By-Step

In large bowl: break up ricotta and beat in powdered sugar & cinnamon
Gently fold in whipped cream
Next fold in following order:
pineapple (dried pineapple can be used too)
chocolate (set aside some grated chocolate for garnish)
Gently spoon into a 9" baked pie crust & garnish with grated chocolate
OR: fill cannoli shells with the mixture

Cannoli Shells: (for the brave bakers)
1 pound flour (sifted)
1/4 pound crisco
1/8 pound sugar
1/4 cup water
enough red wine as it takes to make dough roll smoothly.
Mix and roll out like a pie crust
Now is the tricky part:
you will need to buy a wooden dowel the diameter of a broom handle--cut it into 6 inch lengths.
Cut the dough in squares to cover the dowels--lightly pinching dough to keep secure around the dowels.
Deep fry until golden brown.
Fill with mixture and dip ends in shaved chocolate

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy

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Janet Ryder Beda
Dec 29, 2010
This is my first recipe post. I hope I have given clear and concise directions; however, if I haven't please leave a post. I will make every effort to clarify directions! Thank you!
Bea L. BeachChic
Dec 29, 2010
Janet, you have made the directions very clear. I can't wait to try this pie. I, of course, will make it in the baked pie crust or will buy the cannoli shells to fill. Who knows, at some point, I may even get brave enough to make the cannoli shells. Thanks for the recipe and please post more.
Aurora McBee aurora
Dec 29, 2010
Yum!! I adore cannoli, and they are nowhere to be found in Montana! I will be making this very soon! Thanks for sharing!
Janet Ryder Beda
Dec 29, 2010
So happy to hear that you're interested in this recipe! You won't be disappointed :)
Bea, if you're able to buy the cannoli shells, you're lucky!
Aurora, Montana isn't the only place these are very hard to find...they are a delicacy to be savored :)
Stephanie Dodd skeen
Dec 29, 2010
Decadent! This sounds wonderful; thanks for posting!!!
Janet Ryder Beda
Dec 29, 2010
You're welcome Stephanie! I'll take a peek at what you've shared too :)
Margaret Diggs Ewenique
Dec 29, 2010
Janet, I'm gonna follow your recipes, I love new and different recipes to me. I hope you put up lots of Italian recipes! I'm new too and haven't posted anything yet, but I will! This recipe sounds fabulous!
Bea L. BeachChic
Dec 29, 2010
Janet, there is one supermarket about 30 minutes away that sells the cannoli and/or the shells. I have bought the shells before and they're actually pretty good. Welcome Margaret. I hope you both will post recipes soon.
kathy young you
Dec 29, 2010
Bea L. BeachChic
Dec 29, 2010
Oh come on, Kathy, you might even surprise yourself.
Janet Ryder Beda
Dec 30, 2010
LOL...Kathy I agree with may just surprise yourself! Try it with the pre-baked pie crust first... are lucky! I'd love to get the shells already made...let me know how you like them...also, if you can take a pic please post! I will take a pic next time I made this recipe...
thanks for all your posts and moral've made me feel right at home for a newbie!!