Cannoli Pie
By OcadoLife
Published on 01 July 2026
Chef and author Letitia Clark turns Sicily’s iconic ricotta-filled pastry into a crowd-pleasing Cannoli Pie, with chocolate chips, orange zest and a crisp waffle-cone base. Everyone will want seconds. Allow at least 1 hr for chilling.
Time and servings
30 minsTotal time
10Servings
30 minsPrep time
Ingredients
- 100g waffle cones
- 100g unsalted butter, melted
- 250g ricotta
- 250ml double cream
- 60g icing sugar
- 2 tsp vanilla extract
- 1 orange, finely zested
- 2 tbsp mixed peel
- 100g dark chocolate chips
- 2 tbsp chopped hazelnuts
Method
Step 1
Blitz the waffle cones in a food processor to a fine crumb. Tip into a bowl; mix with the melted butter and a pinch of salt until sandy. Tip into the base of a serving dish (approx. 23 cm) and smooth the surface – avoid pressing down too hard. Chill while you make the filling.Step 2
Combine the ricotta, cream, icing sugar and vanilla in a bowl and beat with an electric whisk until thick and smooth. Fold in the orange zest, mixed peel and chocolate chips, reserving a little of each to decorate.Step 3
Spoon the filling over the pie base and smooth the surface. Scatter over the reserved chocolate chips, zest and mixed peel, followed by the hazelnuts. Chill for 1-2 hrs or overnight. Remove from the fridge 20 mins or so before serving. The pie will keep covered in the fridge for up to 3 days.