COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Cannoli Cream Pie

This smooth and creamy Cannoli Pie is a delicious idea for an Italian inspired dessert

8 - 10 Portions

Medium 15 Minutes



For the recipe  Cannoli Cream Pie

For the cake:

250 g Digestive Biscuits crushed
110 g Unsalted Butter melted
250 g Ricotta Cheese
100 g Mascarpone (or full fat cream cheese)
200 ml Double Cream
100 g Dr. Oetker Milk Chocolate Chips
50 g Dr. Oetker Dark Chocolate Chips
60 g Pistachios finely chopped
40 g Icing Sugar




Heat the oven to 180C, 160C fan, gas 4. Mix the crushed digestives with the melted butter until well coated. Spread over the base and sides of a 20cm deep pie dish in an even layer over the base and 4cm up the sides, press all over to firm up. Bake for 15 mins then set aside to cool


Beat the ricotta, mascarpone (or cream cheese), 150ml of the cream, peppermint extract and icing sugar until smooth, fold in the milk chocolate chips and half of the pistachios then scrape into the pie dish, spreading into an even layer


Put the dark chocolate chips into a small bowl, pour over the remaining 50ml of double cream, put in the microwave for a few seconds, once melted mix until smooth, allow to cool slightly


Drizzle the chocolate around the edges of the pie then sprinkle over the remaining pistachios. Leave to set for 30mins before serving

Nutritional Information for the recipe Cannoli Cream Pie

Per Serving Per 100 g / ml
Energy 2324 kJ
555 kcal
1800 kJ
430 kcal
Fat 43.49 g 33.71 g
Carbohydrate 34.11 g 26.44 g
Protein 7.61 g 5.90 g