Chocolate Chip Cannoli Pie Recipe

Introduction

This Chocolate Chip Cannoli Pie is a delightful no-bake dessert combining creamy ricotta and mascarpone cheese with the crunch of a vanilla wafer crust. It’s a perfect treat for anyone who loves the classic flavors of cannoli in an easy-to-make pie form.

Ingredients

• 2¼ cups vanilla wafer crumbs (~60 vanilla wafers, can use graham cracker crumbs instead)
• ¼ cup brown sugar
• ½ cup unsalted butter (melted)
• 1 cup mascarpone cheese (1 8-oz. container)
• ½ cup confectioner’s sugar
• 1½ tsp vanilla extract
• ¼ tsp ground cinnamon
• 2-3 tsp lemon zest (zest of 1 lemon)
• 1 cup whole milk ricotta cheese
• ¾ cup heavy whipping cream
• 1⅓ cups mini chocolate chips (divided)

Instructions

1. Step 1: Preheat the oven to 350°F and lightly spray a 9-inch pie dish with nonstick cooking spray; set aside.
2. Step 2: In a medium bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter. Mix well until evenly combined.
3. Step 3: Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish. Using a flat-bottomed glass can help achieve an even, compact crust.
4. Step 4: Bake the crust for 10 minutes, then remove it from the oven and place on a wire rack to cool completely to room temperature.
5. Step 5: In a large bowl, use an electric mixer to whip together the mascarpone cheese and confectioner’s sugar until completely smooth, about 2-3 minutes.
6. Step 6: Add the vanilla extract, ground cinnamon, lemon zest, and ricotta cheese to the mascarpone mixture. Mix just until combined.
7. Step 7: In a separate chilled bowl, whip the heavy cream until stiff peaks form, about 2-3 minutes on medium speed.
8. Step 8: Fold one-third of the whipped cream gently into the ricotta mixture to lighten it. Then fold in the remaining whipped cream until just combined.
9. Step 9: Gently fold in ⅔ cup of the mini chocolate chips into the filling.
10. Step 10: Spread the filling evenly into the cooled crust. Sprinkle the remaining chocolate chips on top for garnish.
11. Step 11: Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.

Tips & Variations

• For extra citrus flavor, add a teaspoon of lemon juice to the filling along with the lemon zest.
• You can substitute graham cracker crumbs for vanilla wafers if you want a slightly different crust flavor.
• Try folding in chopped pistachios or mini crushed walnuts with the chocolate chips for added texture.
• If mascarpone is hard to find, cream cheese can be a substitute, but the texture will be slightly denser.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain the filling’s texture. Leftovers can be gently reheated at room temperature for about 10 minutes before serving, but it’s best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, preparing the pie a day in advance is ideal. Refrigerate it overnight to allow the flavors to meld and the filling to set properly.

Can I use part-skim ricotta or fat-free ricotta?

Whole milk ricotta gives the best creamy texture and flavor. Using part-skim or fat-free ricotta may result in a less rich, slightly grainy filling.

Chocolate Chip Cannoli Pie Recipe

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★★★★★

4.9 from 76 reviews

This Chocolate Chip Cannoli Pie combines a crispy vanilla wafer crust with a creamy, luscious filling inspired by traditional cannoli flavors. Featuring a blend of mascarpone, ricotta, vanilla, cinnamon, and lemon zest, this no-bake pie is studded with mini chocolate chips for bursts of chocolatey goodness. Perfect for parties or a delightful dessert, it’s chilled until set, resulting in a rich yet refreshing treat.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Crust

• 2¼ cups vanilla wafer crumbs (~60 vanilla wafers, or graham cracker crumbs)
• ¼ cup brown sugar
• ½ cup unsalted butter, melted

Filling

• 1 cup mascarpone cheese (1 8-oz. container)
• ½ cup confectioner’s sugar
• 1½ tsp vanilla extract
• ¼ tsp ground cinnamon
• 2–3 tsp lemon zest (zest of 1 lemon)
• 1 cup whole milk ricotta cheese
• ¾ cup heavy whipping cream
• 1⅓ cups mini chocolate chips, divided

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Lightly spray a 9-inch pie dish with nonstick cooking spray and set it aside.
2. Make the Crust: In a medium mixing bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter. Stir well until the mixture is evenly moistened.
3. Shape and Bake the Crust: Firmly press the crumb mixture into the bottom and up the sides of the prepared pie dish. A flat-bottomed glass can help in pressing the crust evenly. Bake the crust for 10 minutes, then remove from the oven and let it cool on a wire rack to room temperature.
4. Whip Mascarpone Mixture: Using an electric mixer, beat the mascarpone cheese and confectioner’s sugar for 2 to 3 minutes until smooth and creamy.
5. Add Flavorings and Ricotta: Mix in the vanilla extract, ground cinnamon, lemon zest, and whole milk ricotta cheese until just combined, being careful not to overmix.
6. Whip Cream: In a separate bowl, whip the heavy whipping cream on medium speed until stiff peaks form, which takes about 2 to 3 minutes.
7. Fold Whipped Cream into Cheese Mixture: Fold one-third of the whipped cream into the ricotta mixture gently to lighten it. Then fold in the remaining whipped cream carefully until the mixture is uniform.
8. Incorporate Chocolate Chips: Gently fold two-thirds (about ⅔ cup) of the mini chocolate chips into the filling mixture.
9. Fill the Pie: Spread the creamy filling evenly over the cooled crust in the pie dish.
10. Add Topping and Chill: Sprinkle the remaining chocolate chips over the top of the pie. Cover the pie with plastic wrap and refrigerate until firmly set, at least 4 hours, preferably overnight.

Notes

• For an extra crisp crust, ensure the vanilla wafer crumbs are finely crushed before mixing.
• If you prefer a stronger lemon flavor, add additional lemon zest to the filling.
• Allowing the pie to chill overnight enhances the flavors and texture.
• The pie is best served chilled; slice with a warm knife for cleaner cuts.
• Substitute graham cracker crumbs if vanilla wafers are unavailable for a slightly different taste.

Keywords: Chocolate Chip Cannoli Pie, Cannoli Pie recipe, no-bake cannoli dessert, Italian dessert pie, whipped cream pie, chocolate chip dessert