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Chocolate Chip Cannoli Pie Recipe

★★★★★

4.7 from 60 reviews
  • Author: Thomas
  • 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

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 (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

  1. Preheat and Prepare Crust: Preheat your oven to 350°F. Spray a 9-inch pie dish with nonstick cooking spray and set it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Flavorings: Mix in the vanilla extract, ground cinnamon, lemon zest, and ricotta cheese until just combined.
  7. Whip Cream: In a separate bowl, whip the heavy whipping cream at medium speed until stiff peaks form, about 2-3 minutes.
  8. Combine Cream and Ricotta Mixture: Fold one-third of the whipped cream into the mascarpone-ricotta mixture gently to lighten it.
  9. Incorporate Remaining Cream: Fold in the remaining whipped cream carefully until just combined to maintain the airy texture.
  10. Add Chocolate Chips: Gently fold two-thirds (about ⅔ cup) of the mini chocolate chips into the filling.
  11. Fill the Pie: Spread the creamy filling evenly into the cooled pie crust.
  12. Top with Chocolate Chips: Sprinkle the remaining mini chocolate chips evenly over the top of the pie for added texture and flavor.
  13. 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

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