Chocolate Chip Cannoli Pie Recipe
Introduction
This Chocolate Chip Cannoli Pie is a delightful twist on the classic Italian dessert, combining a buttery vanilla wafer crust with a creamy mascarpone and ricotta filling. Topped with mini chocolate chips, it’s a sweet treat that’s perfect for any occasion and easy to make at home.
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 your oven to 350°F. Spray a 9-inch pie dish with nonstick cooking spray and set aside.
- Step 2: In a medium mixing bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter. Stir until fully combined.
- 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 press the crust evenly.
- Step 4: Bake the crust for 10 minutes. Remove from the oven and place on a wire rack to cool to room temperature.
- Step 5: In a large bowl, whip the mascarpone cheese and confectioner’s sugar with an electric mixer for 2-3 minutes until smooth.
- Step 6: Add the vanilla extract, ground cinnamon, lemon zest, and ricotta cheese to the mascarpone mixture. Mix just until combined.
- Step 7: In a separate bowl, whip the heavy whipping cream on medium speed until stiff peaks form, about 2-3 minutes.
- Step 8: Fold one-third of the whipped cream into the mascarpone and ricotta mixture to lighten it, then gently fold in the remaining whipped cream until just combined.
- Step 9: Fold in ⅔ cup of the mini chocolate chips gently to distribute evenly.
- Step 10: Spread the filling evenly over the cooled crust.
- Step 11: Sprinkle the remaining mini chocolate chips on top of the pie.
- Step 12: Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.
Tips & Variations
- For an extra citrusy flavor, try adding a bit more lemon zest or a splash of lemon juice to the filling.
- If you prefer a nutty crunch, sprinkle chopped pistachios or toasted almonds on top along with the chocolate chips.
- Use graham cracker crumbs instead of vanilla wafers for a slightly different crust flavor.
Storage
Store the pie covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10-15 minutes for a softer texture. Avoid freezing as the texture of the creamy filling can be affected.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, in fact, chilling the pie overnight helps the filling set properly and enhances the flavors.
What can I substitute for mascarpone cheese?
If mascarpone is not available, you can use cream cheese softened to room temperature, though the texture and flavor will be slightly different.
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Chocolate Chip Cannoli Pie Recipe
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 8 servings 1x
Description
This decadent Chocolate Chip Cannoli Pie combines a crisp vanilla wafer crust with a luscious, creamy filling made from mascarpone, ricotta, and whipped cream, infused with hints of vanilla, cinnamon, and lemon zest. Finished with mini chocolate chips inside and on top, this no-bake dessert is perfect for any occasion where a rich, indulgent treat is desired.
Ingredients
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 (i.e. 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
- Preheat and Prepare Crust: Preheat your oven to 350°F. Spray a 9-inch pie dish with nonstick cooking spray and set it aside.
- Make Crust Mixture: In a medium mixing bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter. Stir until the mixture is well combined.
- Form Crust: Press the crumb mixture firmly into the bottom and sides of the prepared pie dish. Using a flat-bottomed glass can help press the crumbs evenly.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove it and place on a wire rack to cool completely to room temperature.
- Whip Mascarpone Mixture: Using an electric mixer, whip the mascarpone cheese and confectioner’s sugar together for 2-3 minutes until completely smooth and creamy.
- Add Flavorings: Mix in the vanilla extract, ground cinnamon, lemon zest, and ricotta cheese until just combined.
- Whip Cream: In a separate bowl, whip the heavy whipping cream at medium speed until stiff peaks form, about 2-3 minutes.
- Combine Cream and Ricotta Mixture: Fold one-third of the whipped cream into the mascarpone-ricotta mixture gently to lighten it.
- Incorporate Remaining Cream: Fold in the remaining whipped cream carefully until just combined to maintain the airy texture.
- Add Chocolate Chips: Gently fold two-thirds (about ⅔ cup) of the mini chocolate chips into the filling.
- Fill the Pie: Spread the creamy filling evenly into the cooled pie crust.
- Top with Chocolate Chips: Sprinkle the remaining mini chocolate chips evenly over the top of the pie for added texture and flavor.
- Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set and firm.
Notes
- You can substitute graham cracker crumbs for vanilla wafer crumbs if preferred.
- A flat-bottomed glass or measuring cup is helpful to press the crust mixture firmly and evenly into the pan.
- Letting the pie chill overnight will improve the texture and make slicing easier.
- For a lighter version, consider using reduced-fat mascarpone and ricotta, but the flavor and richness may be affected.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: Chocolate Chip Cannoli Pie, Cannoli Pie, No-Bake Pie, Italian Dessert, Creamy Pie, Mascarpone Pie, Ricotta Dessert, Chocolate Chip Dessert
