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Chocolate Chip Cannoli Pie Recipe

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★★★★★

4.9 from 117 reviews

This Chocolate Chip Cannoli Pie combines a crisp vanilla wafer crust with a rich, creamy filling made from mascarpone, ricotta, and whipped cream, all generously studded with mini chocolate chips. Inspired by the classic Italian cannoli, this no-bake pie offers a perfect balance of sweet, tangy, and chocolate flavors, making it an irresistible dessert for any occasion.

Ingredients

Scale

Crust

  • 2¼ cups vanilla wafer crumbs (~60 vanilla wafers, can substitute 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. Prepare the Crust: Preheat your oven to 350°F. Lightly spray a 9-inch pie dish with nonstick cooking spray and set aside. In a medium mixing bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter. Stir until the mixture is evenly moistened. Press this crumb mixture firmly and evenly into the bottom and sides of the prepared pie dish. Using a flat-bottomed glass can help compact the crust tightly.
  2. Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Once done, remove from oven and transfer the pie dish to a wire rack to cool completely to room temperature.
  3. Mix the Mascarpone Base: In a large bowl, use an electric mixer to whip the mascarpone cheese and confectioner’s sugar together for 2 to 3 minutes until the mixture is smooth and creamy.
  4. Add Flavorings and Ricotta: To the mascarpone mixture, add vanilla extract, ground cinnamon, lemon zest, and whole milk ricotta cheese. Mix just until everything is combined, taking care not to overmix.
  5. Whip the Heavy Cream: In a separate clean bowl, whip the heavy whipping cream on medium speed for about 2 to 3 minutes until stiff peaks form. This will ensure a light, fluffy texture for the filling.
  6. Incorporate Whipped Cream: Fold one-third of the whipped cream into the mascarpone and ricotta mixture gently to lighten it. Then fold in the remaining whipped cream gently until fully incorporated.
  7. Add Chocolate Chips: Fold in ⅔ cup of the mini chocolate chips carefully, preserving the light texture of the filling.
  8. Assemble the Pie: Spread the creamy filling mixture evenly into the cooled crust. Sprinkle the remaining chocolate chips over the top, distributing them evenly for a decorative and chocolatey finish.
  9. Chill and Set: Cover the pie tightly with plastic wrap and refrigerate for at least 4 hours to let the filling set properly; overnight chilling is recommended for best texture and flavor.

Notes

  • Using a flat-bottomed glass or measuring cup helps press the crust firmly and evenly into the pie dish.
  • Make sure the crust is completely cooled before adding the filling to prevent melting or sogginess.
  • For a gluten-free version, substitute gluten-free wafers or crackers for the vanilla wafers.
  • Chilling the pie overnight enhances the flavor and texture, allowing the filling to set perfectly and flavors to meld.
  • If you prefer a slightly less sweet filling, reduce the confectioner’s sugar by a tablespoon.
  • Leftover pie can be stored covered in the refrigerator for up to 3 days.

Keywords: Chocolate Chip Cannoli Pie, Cannoli Pie, No-Bake Cannoli Pie, Italian Dessert, Chocolate Chip Dessert, Creamy Pie, Mascarpone Dessert

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