Name: Chocolate Chip Cannoli Pie Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: Italian-American
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)

Jump to Recipe

Introduction

This Chocolate Chip Cannoli Pie is a delightful twist on the classic Italian dessert, combining a crunchy cookie crust with a creamy, sweet ricotta and mascarpone filling studded with mini chocolate chips. It’s an easy no-bake filling that sets beautifully in the fridge, making it perfect for family gatherings or special occasions.

The image shows a slice of creamy chocolate chip cheesecake on a white plate. The cheesecake has three main layers: a golden brown crumbly crust at the bottom, a thick white creamy layer full of small dark chocolate chips in the middle, and a smooth top layer decorated with many mini dark chocolate chips. The plate is placed on a light wooden board, and a metal fork lies next to the slice. In the background, the rest of the cheesecake is seen in a white pie dish on a white marbled surface. A few chocolate chips are scattered on the plate near the cheesecake slice. photo taken with an iphone --ar 4:5 --v 7

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 the oven to 350°F. Spray a 9-inch pie dish with nonstick cooking spray and set aside.
Step 2: In a medium bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter. Stir until the mixture is well 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 it evenly.
Step 4: Bake the crust for 10 minutes, then remove it from the oven and let it cool to room temperature on a wire rack.
Step 5: In a large bowl, use an electric mixer to whip mascarpone cheese and confectioner’s sugar for 2-3 minutes until smooth.
Step 6: Add vanilla extract, ground cinnamon, lemon zest, and ricotta cheese to the mascarpone mixture. Mix until just combined.
Step 7: In a separate bowl, whip the heavy cream to stiff peaks (about 2-3 minutes on medium speed).
Step 8: Fold one-third of the whipped cream into the ricotta mixture gently, then fold in the remaining whipped cream until the mixture is smooth and combined.
Step 9: Gently fold ⅔ cup of the mini chocolate chips into the filling.
Step 10: Spread the filling evenly into the cooled crust. Sprinkle the remaining chocolate chips over the top.
Step 11: Cover the pie with plastic wrap and refrigerate for at least 4 hours or preferably overnight until completely set.

Tips & Variations

For a lighter flavor, substitute part of the ricotta with Greek yogurt. For extra crunch, add chopped pistachios on top before serving.
If you prefer a citrus twist, try adding orange zest instead of lemon zest.
Use gluten-free vanilla wafers for a gluten-free version of this pie.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. To serve, let it sit at room temperature for 10-15 minutes for easier slicing.

How to Serve

A slice of pie is shown on a white plate with a shiny silver fork beside it. The pie has three visible layers: the bottom layer is a golden brown crust that looks crumbly, the middle layer is thick and creamy white with small dark chocolate chips mixed inside, and the top layer is white cream covered with a generous amount of dark brown mini chocolate chips. The background features a larger pie in a white dish on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie benefits from resting overnight in the refrigerator to allow the flavors to meld and the filling to set properly.

Can I use ricotta cheese without draining it?

It’s best to use whole milk ricotta that is not too watery. If your ricotta is very wet, drain it in a fine mesh sieve for 15-20 minutes to avoid a runny filling.