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Chocolate Chip Cannoli Pie Recipe

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★★★★★

4.4 from 64 reviews

This Chocolate Chip Cannoli Pie combines a crispy vanilla wafer crust with a creamy, luscious filling of mascarpone, ricotta, and whipped cream, studded with mini chocolate chips for a delightful crunch. Inspired by the classic Italian cannoli, this no-bake pie is easy to prepare and perfect for any dessert lover craving a rich, indulgent treat.

Ingredients

Scale

Crust

  • 2¼ cups vanilla wafer crumbs (~60 vanilla wafers, can use graham cracker crumbs instead)
  • 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 Pie Dish: Preheat your oven to 350°F. Lightly spray a 9-inch pie dish with nonstick cooking spray and set it aside to prepare for the crust.
  2. Make the Crust Mixture: In a medium mixing bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter. Stir well until the mixture is evenly moistened and crumbly.
  3. Form and Bake the Crust: Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish. Using a flat-bottomed glass can help create an even, compact crust. Bake in the oven for 10 minutes until slightly firm.
  4. Cool the Crust: Remove the pie dish from the oven and place it on a wire rack to cool completely to room temperature before adding the filling.
  5. Prepare the Filling – Whip Mascarpone: Using an electric mixer, whip the mascarpone cheese and confectioner’s sugar for 2-3 minutes until smooth and creamy.
  6. Add Flavorings and Ricotta: Mix in vanilla extract, ground cinnamon, lemon zest, and whole milk ricotta cheese until just combined, being careful not to overmix.
  7. Whip Heavy Cream: In a separate bowl, whip the heavy whipping cream on medium speed until stiff peaks form, about 2-3 minutes.
  8. Fold Whipped Cream into Ricotta Mixture: Gently fold ⅓ of the whipped cream into the ricotta mixture to lighten it, then fold in the remaining whipped cream using a rubber spatula until evenly combined.
  9. Add Chocolate Chips: Fold ⅔ cup of mini chocolate chips gently into the filling mixture, distributing them evenly.
  10. Assemble the Pie: Spread the creamy filling evenly into the cooled crust. Then sprinkle the remaining ⅔ cup of mini chocolate chips evenly over the top of the pie.
  11. Chill the Pie: Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set completely before serving.

Notes

  • For a slightly different flavor, substitute graham cracker crumbs for the vanilla wafer crumbs in the crust.
  • Use fresh lemon zest for the best citrus flavor in the filling.
  • Make sure to whip the heavy cream to stiff peaks to ensure a light and fluffy filling texture.
  • Allowing the pie to chill overnight improves sliceability and intensifies the flavors.
  • This recipe is best served chilled and consumed within 2-3 days for optimal freshness.

Keywords: Chocolate Chip Cannoli Pie, cannoli pie, no-bake pie, Italian dessert, mascarpone pie, ricotta pie, chocolate chip dessert

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