COOKIES on the DR. OETKER website

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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
tsp Dr .Oetker American Peppermint Extract 1/2 - 3/4 of a teaspoon
tablespoons Icing Sugar sifted
100 g Dr. Oetker Milk Chocolate Chips
50 g Dr. Oetker Dark Chocolate Chips
60 g Pistachios finely chopped




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 100g/ ml
Energy 1494kJ
Fat 29g 33g
Carbohydrate 20g 24g
Protein 5.1g 5.9g