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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/chocolate-chip-cannoli-pie-recipe/