Name: Chocolate Chip Cannoli Pie Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: Italian-American
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)

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Introduction

This Chocolate Chip Cannoli Pie is a delightful twist on the classic Italian dessert, combining creamy ricotta filling with a crunchy vanilla wafer crust. It’s easy to prepare and perfect for any occasion that calls for a sweet, indulgent treat.

The image shows a slice of chocolate chip cheesecake on a white plate with a silver fork to the right. The cheesecake has three visible layers: a thick, golden brown crust on the bottom with a crumbly texture, a thick creamy white middle layer filled evenly with small chocolate chips, and a top layer of creamy white cheesecake sprinkled densely with mini chocolate chips. Some loose chocolate chips are scattered around the slice on the plate. In the background, the remaining cheesecake can be seen on a white scalloped-edge dish, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F. Spray a 9-inch pie dish with nonstick cooking spray and set aside.
Step 2: In a medium bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter. Stir until well mixed.
Step 3: Press the crumb mixture firmly into the bottom and sides of the prepared pie dish. A flat-bottomed glass can help to press it evenly.
Step 4: Bake the crust for 10 minutes. Remove from the oven and let it cool to room temperature on a wire rack.
Step 5: In a large bowl, use an electric mixer to whip the mascarpone cheese and confectioner’s sugar for 2-3 minutes until smooth.
Step 6: Add the vanilla extract, ground cinnamon, lemon zest, and ricotta cheese to the mascarpone mixture. Mix until just combined.
Step 7: In a separate bowl, whip the heavy cream until stiff peaks form, about 2-3 minutes on medium speed.
Step 8: Fold one-third of the whipped cream gently into the ricotta mixture.
Step 9: Add the remaining whipped cream and fold in using a rubber spatula until just combined.
Step 10: Gently fold in two-thirds of the mini chocolate chips into the filling.
Step 11: Spread the filling evenly into the cooled crust.
Step 12: Sprinkle the remaining chocolate chips on top of the pie.
Step 13: Cover the pie with plastic wrap and refrigerate for at least 4 hours or preferably overnight until fully set.

Tips & Variations

For extra citrus flavor, add a teaspoon of orange zest along with the lemon zest.
Use graham cracker crumbs instead of vanilla wafers for a different crust flavor.
Chill your mixing bowl and beaters before whipping the cream to help it whip faster and achieve better volume.
Add a tablespoon of orange liqueur or amaretto to the filling for an adult twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve, allow it to sit at room temperature for 10-15 minutes for the best texture. This pie is not suitable for freezing, as the creamy filling may separate upon thawing.

How to Serve

A slice of creamy pie sits on a white plate with a silver fork resting beside it. The pie has three visible layers: a crumbly light brown crust at the bottom, a thick off-white cream layer embedded with small chocolate chips, and a top layer of smooth white cream generously sprinkled with a dense layer of dark chocolate chips. Some chocolate chips and a few crumbs are scattered around the slice on the plate. Behind it, the larger pie with a similar appearance sits on a white plate, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta cheese instead of whole milk ricotta?

Yes, you can substitute part-skim ricotta, but whole milk ricotta provides a richer, creamier texture that complements the mascarpone well.

Can I prepare this pie ahead of time?

Absolutely. In fact, preparing the pie at least a few hours ahead or overnight helps the filling set nicely, making it easier to slice and enhancing the flavors.