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Chocolate Chip Cannoli Pie Recipe

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★★★★★

4.9 from 69 reviews

This Chocolate Chip Cannoli Pie features a crunchy vanilla wafer crust filled with a creamy blend of mascarpone, ricotta, and whipped cream, all studded with mini chocolate chips. Inspired by the classic cannoli flavors, this no-bake pie is perfect for dessert lovers craving a rich and luscious treat that is simple to prepare and delightful to serve chilled.

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 (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 Pie Dish: Preheat the oven to 350°F. Lightly spray a 9-inch pie dish with nonstick cooking spray and set it aside for crust assembly.
  2. Make the Crust: In a medium mixing bowl, combine vanilla wafer crumbs, brown sugar, and melted butter. Stir the mixture until well combined and moist.
  3. Form and Bake Crust: Press the crust mixture firmly and evenly into the bottom and sides of the prepared pie dish. A flat-bottomed glass can help smooth the crust. Bake the crust in the preheated oven for 10 minutes, then remove and transfer to a wire rack to cool completely to room temperature.
  4. Whip Mascarpone Mixture: Using an electric mixer, whip mascarpone cheese and confectioner’s sugar for 2-3 minutes until completely smooth and creamy.
  5. Add Flavorings and Ricotta: Mix vanilla extract, ground cinnamon, lemon zest, and whole milk ricotta cheese into the mascarpone mixture until just combined.
  6. Whip Heavy Cream: In a separate bowl, whip the heavy whipping cream on medium speed until stiff peaks form, about 2-3 minutes.
  7. Fold Whipped Cream into Filling: Fold one-third of the whipped cream into the ricotta-mascarpone mixture to lighten it. Then gently fold in the remaining whipped cream until fully incorporated.
  8. Add Chocolate Chips: Gently fold ⅔ cup of the mini chocolate chips into the filling, distributing them evenly.
  9. Assemble Pie: Spread the filling evenly into the cooled crust. Sprinkle the remaining mini chocolate chips over the top of the pie for a decorative finish.
  10. Chill and Set: Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set completely before serving.

Notes

  • You can substitute graham cracker crumbs for vanilla wafer crumbs if preferred.
  • Using a flat-bottomed glass or measuring cup helps press the crust evenly into the pie dish.
  • Ensure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
  • For best flavor, refrigerate the pie overnight to allow the filling to fully firm up.
  • Mini chocolate chips can be replaced with regular size if mini are not available, but folding them gently is key to avoid melting.
  • To lighten up the pie, consider using light mascarpone and ricotta, though creaminess might be affected.

Keywords: Chocolate Chip Cannoli Pie, no bake pie, cannoli dessert, mascarpone pie, ricotta dessert, easy chocolate chip pie, creamy pie recipe

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