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Chocolate Chip Cannoli Pie Recipe

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★★★★★

4.3 from 56 reviews

This Chocolate Chip Cannoli Pie features a crisp vanilla wafer crust filled with a luscious and creamy mascarpone-ricotta filling, lightly sweetened and flavored with vanilla, cinnamon, and lemon zest. Finished with mini chocolate chips both folded into the filling and sprinkled on top, this no-bake pie is chilled until set, making it a refreshing and indulgent dessert perfect 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 teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2–3 teaspoons 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. Spray a 9-inch pie dish with nonstick cooking spray and set aside. In a medium bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter, stirring until the mixture is well combined and evenly moistened. Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish using the bottom of a flat glass for an even, compact crust.
  2. Bake the crust: Place the crust in the preheated oven and bake for 10 minutes until it sets and slightly firms up. Remove from the oven and transfer to a wire rack to cool completely to room temperature before filling.
  3. Make the filling base: Using an electric mixer, whip the mascarpone cheese and confectioner’s sugar together on medium speed for 2-3 minutes until smooth and creamy. Add the vanilla extract, ground cinnamon, lemon zest, and ricotta cheese to the mascarpone mixture, and mix gently just until combined.
  4. Whip the cream: In a separate bowl, whip the heavy whipping cream on medium speed until stiff peaks form, approximately 2-3 minutes. This ensures a light and airy texture for the filling.
  5. Combine whipped cream and filling: Fold one-third of the whipped cream into the mascarpone-ricotta mixture carefully to lighten it. Then, fold in the remaining whipped cream with a rubber spatula gently, making sure not to deflate the mixture.
  6. Add chocolate chips to filling: Gently fold in ⅔ cup of the mini chocolate chips into the filling mixture for bursts of chocolate throughout.
  7. Assemble the pie: Spread the creamy filling evenly into the cooled crust, smoothing the top with a spatula. Sprinkle the remaining ⅔ cup of mini chocolate chips evenly over the top of the pie for decoration and added chocolate texture.
  8. Chill and set: Cover the pie with plastic wrap and refrigerate for at least 4 hours, but preferably overnight, to allow the filling to fully set and flavors to meld before serving.

Notes

  • For a gluten-free option, substitute vanilla wafer crumbs with a gluten-free cookie crumb or gluten-free graham cracker crumbs.
  • Use whole milk ricotta for the creamiest filling and best flavor.
  • Chilling the pie overnight results in the best texture and flavor development.
  • The lemon zest adds a subtle brightness that complements the chocolate chips; don’t skip it for an authentic cannoli flavor.
  • To avoid overmixing whipped cream, fold gently to maintain the airy texture of the filling.

Keywords: Chocolate Chip Pie, Cannoli Pie, No-Bake Pie, Italian Dessert, Mascarpone Pie, Ricotta Pie, Chocolate Chip Dessert, Vanilla Wafer Crust

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