Mini graham cracker crusts get a creamy cannoli center with chocolate chips and a dusting of powdered sugar.
There is something extra fun about a dessert that everyone gets all to themselves, and Mini Cannoli Pies are just that dessert. They have creamy cannoli filling, a bunch of mini chocolate chips, and a little powdered sugar on top, all packed into individual graham cracker crusts. Basically, everyone gets their own little version of this popular Italian dessert, turned into a pie.
Flavor Profile
These have that classic sweet, creamy cannoli flavor with rich mascarpone, slightly tangy ricotta, vanilla, and just a hint of cinnamon. The mini chocolate chips add little pops of chocolate throughout, while the graham cracker crust gives everything a sweet, buttery crunch.
Why You’ll Love This Recipe
Individual mini pies make them easy to serve at parties and get-togethers.
Creamy ricotta and mascarpone give the filling that classic rich cannoli flavor.
Mini chocolate chips add little bites of chocolate throughout the filling and on top.
Ready-made graham cracker crusts add a sweet crunch without needing to bake anything.
They can be prepped ahead of time and chilled until you’re ready to serve.
The Twist
Instead of piping cannoli filling into traditional fried shells, these turn it into individual mini pies. The little graham cracker crusts give you that same creamy-and-crunchy combination in a completely different shape.
Ingredient Highlights
Ricotta cheese: Drain it really well before making the filling. Extra moisture can make the cannoli mixture runny.
Mascarpone cheese: Adds richness and helps give the filling its thick, creamy texture.
Powdered sugar: Sweetens the filling without making it grainy, plus a little extra makes the perfect finishing dusting.
Cinnamon: Just ½ teaspoon adds that warm cannoli flavor without overpowering the vanilla.
Mini chocolate chips: Their smaller size works especially well in the creamy filling and makes sure you get chocolate throughout each pie.
Mini pie crusts: Keebler mini graham cracker crusts turn the filling into easy individual desserts with no baking required.
Start by draining the ricotta cheese. Place it in a fine-mesh strainer or wrap it in cheesecloth and let it drain for a few hours or overnight in the refrigerator. This super important so that the filling isn’t runny.
In a medium bowl, combine the drained ricotta cheese, mascarpone cheese, and powdered sugar. Mix until smooth and creamy.
Stir in the vanilla extract and cinnamon. Gently fold in the mini chocolate chips.
Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to firm up slightly before using.
When ready to use, spoon the filling into all of the mini pie crusts. Should be 12 total. Top with a few mini chocolate chips and a dusting of powdered sugar.
FAQ
How long should I drain the ricotta? A few hours works well, but overnight in the refrigerator is even better. The drier the ricotta, the thicker your filling will be.
Can I make the cannoli filling ahead of time? Yes. You can prepare it a day ahead and keep it covered in the refrigerator until you’re ready to fill the crusts.
Can I assemble the Mini Cannoli Pies ahead of time? Yes, although they’re best assembled the same day you plan to serve them so the graham cracker crusts keep more of their texture.
Do I need to use mascarpone? Mascarpone gives the filling extra richness and a smooth texture, so I recommend keeping it in this recipe.
How should I store leftovers? Keep the pies covered in the refrigerator. The crusts will soften a little as they sit, but the flavor will still be delicious.
Sprinkle of Fun
Serve these for an Italian-themed dinner night and put on some Italian music while everyone grabs their own little pie for dessert.
Suggested Recipes
If you like these Mini Cannoli Pies, then you’ll love the recipes below.