Name: Easy Oreo Cannoli Pie Recipe
Cook time: 10 min
Total time: 10 min
Ingredients: • 2 Cup heavy whipping cream; • ½ Cup powdered sugar; • ¼ Cup Oreo cookie crumbs; • Large piping bag with star tip; • Mini chocolate chips to garnish; • ¾ Cup heavy cream; • 8 oz mascarpone; • ½ Cup powdered sugar; • 1 Cup ricotta cheese; • 1 Tbsp fresh orange zest; • 1 Cup mini chocolate chips; • 1 Cup Oreo crumbs; • 2 Cups graham cracker crumbs; • 4 Tbsp sugar; • 8 Tbsp unsalted butter, melted

Indulge in the perfect fusion of Italian tradition and American sweetness with this mouthwatering Easy Oreo Cannoli Pie recipe! With a creamy, velvety filling encased in a chocolatey Oreo crust, this dessert is guaranteed to be a hit at any gathering. Whether you’re a baking novice or a seasoned pro, this recipe promises simplicity without compromising on flavor.

Oreo Cannoli Pie

Ingredients:

Crust:

1 Cup Oreo crumbs
2 Cups graham cracker crumbs
4 Tbsp sugar
8 Tbsp unsalted butter, melted

Filling:

¾ Cup heavy cream
8 oz mascarpone
½ Cup powdered sugar
1 Cup ricotta cheese
1 Tbsp fresh orange zest
1 Cup mini chocolate chips

Homemade Oreo Whipped Cream

2 Cup heavy whipping cream
½ Cup powdered sugar
¼ Cup Oreo cookie crumbs
Large piping bag with star tip
Mini chocolate chips to garnish

Directions:

Crust:

Preheat the oven to 350 degrees.
Prep a pie pan with nonstick baking spray.
Set aside.
Using a large bowl, mix together the Oreo crumbs, graham cracker crumbs, sugar and butter until combined and a wet sand like mixture forms.
Scoop the crust into the pie dish.
Using the bottom of a glass, press the crumbs of the graham crackers into the bottom of the pie pan and up the sides of the pan.
Bake the pie crust at 350 degrees for 10 minutes.
Remove from the oven and put on a wire rack until cool.

Filling:

Using a large bowl, beat the heavy whipping cream until stiff peaks begin to form.
Set aside.
Using a medium bowl, beat the mascarpone and sugar until combined and smooth.
Beat in the ricotta cheese, orange zest until combined.
Fold in the mini chocolate chips.
Carefully fold in the whipped cream into the mixture
Spoon the filling into the prepared crust.
Spread evenly.
Put in the refrigerator for 4 hours.

Homemade Whipped Cream:

Using a hand mixer, beat the powdered sugar, heavy whipping cream and Oreo crumbs until stiff peaks form.
Scoop ¾ cup into piping bag,
Scoop remaining whipped cream onto the pie and smooth evenly.
Pipe dollops around the edge and sprinkle with mini chocolate chips.

Tips:

For an extra indulgent touch, drizzle melted chocolate sauce over each slice before serving.
Feel free to customize the filling by adding chopped nuts or a dash of cinnamon for added flavor.
Leftovers can be stored in the refrigerator for up to 3 days, though it’s unlikely there will be any left!