Name: Chocolate Chip Cannoli Pie Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 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

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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 loaded with mini chocolate chips. It’s a no-bake treat that’s perfect for entertaining or a special family dessert.

A single slice of a pie with three visible layers sits on a white plate with a silver fork beside it. The bottom layer is a golden-brown crust with a crunchy texture. The middle layer is thick and creamy white with small chocolate chips mixed throughout. The top layer is a white whipped cream-like topping covered generously with many small dark chocolate chips. Some chocolate chips are scattered on the plate near the slice. The plate is placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups vanilla wafer crumbs (~60 vanilla wafers, or use graham cracker crumbs)
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 sides of the prepared pie dish. For best results, use a flat-bottomed glass to press it evenly.
Step 4: Bake the crust for 10 minutes. Remove from the oven and let it cool completely on a wire rack.
Step 5: In a large mixing bowl, whip the mascarpone cheese and confectioner’s sugar with an electric mixer 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 on medium speed until stiff peaks form, about 2-3 minutes.
Step 8: Gently fold one-third of the whipped cream into the ricotta mixture to lighten it. Then fold in the remaining whipped cream until just combined.
Step 9: Fold in two-thirds of the mini chocolate chips carefully, preserving the fluffy texture.
Step 10: Spread the filling evenly into the cooled crust. Sprinkle the remaining chocolate chips on top.
Step 11: Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set fully.

Tips & Variations

For a nutty crunch, sprinkle chopped pistachios or toasted almonds on top before serving.
Use lemon extract instead of lemon zest for a more pronounced citrus flavor.
Substitute graham cracker crumbs for the crust if vanilla wafers aren’t available.
Make mini individual servings by using a muffin tin lined with paper cups.
For extra richness, add a tablespoon of orange liqueur to the filling mixture.

Storage

Store the pie covered in the refrigerator for up to 3 days. The flavors develop nicely overnight. When ready to serve, let it sit at room temperature for about 10 minutes to soften slightly. Avoid freezing, as the delicate texture may be affected.

How to Serve

A slice of creamy white cheesecake with small dark chocolate chips mixed inside the thick, smooth filling. The cheesecake sits on a light brown, crumbly crust at the bottom. On top of the cheesecake layer, there is a generous layer of white cream covered with many more dark chocolate chips. The slice rests on a plain white plate with some chocolate chips scattered around it. A silver fork lies next to the cheesecake on the plate. The background shows 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 use regular-sized chocolate chips instead of mini ones?

Yes, but mini chocolate chips distribute more evenly throughout the filling and provide a better texture for this pie.

Is it necessary to bake the crust?

Baking the crust helps it set firmly and prevents it from becoming soggy once the filling is added. It also enhances the buttery flavor. However, you can skip baking if you’re short on time, but expect a softer crust.