Chocolate Chip Cannoli Pie Recipe
This Chocolate Chip Cannoli Pie features a crisp vanilla wafer crust filled with a creamy, luscious mascarpone and ricotta cheese filling, accented with vanilla, cinnamon, lemon zest, and mini chocolate chips. It’s a no-bake dessert that’s refrigerated until set, delivering a delightful combination of textures and flavors reminiscent of classic cannoli in pie form.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes (includes chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
For the Crust
- 2¼ cups vanilla wafer crumbs (~60 vanilla wafers, can use graham cracker crumbs instead)
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
For the 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
- 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 mixing bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter, stirring until well combined. Press this mixture firmly into the bottom and sides of the prepared pie dish, using a flat-bottomed glass to help compact the crust evenly. Bake for 10 minutes.
- Cool the Crust: Remove the pie dish from the oven and place it on a wire rack to cool to room temperature. This step ensures the crust firms up before adding the filling.
- Whip the Mascarpone Mixture: Using an electric mixer, whip the mascarpone cheese and confectioner’s sugar together for 2-3 minutes until smooth and creamy. Add the vanilla extract, ground cinnamon, lemon zest, and ricotta cheese, mixing just until combined to keep the filling light and airy.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream on medium speed for about 2-3 minutes until stiff peaks form, indicating the cream is firm and ready to fold in.
- Combine Mixtures: Fold one-third of the whipped cream gently into the ricotta mixture to lighten it. Then fold in the remaining whipped cream carefully, ensuring the mixture remains fluffy. Gently fold in two-thirds of the mini chocolate chips.
- Assemble the Pie: Spread the filling evenly into the cooled crust. Sprinkle the remaining mini chocolate chips over the top of the pie for added texture and visual appeal.
- Chill to Set: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely set. This chilling time allows the flavors to meld and the filling to firm up to the perfect consistency.
Notes
- A flat-bottomed glass or measuring cup can help press the crust evenly into the pan.
- For best flavor, let the pie chill overnight to fully set and develop flavors.
- Vanilla wafer crumbs can be substituted with graham cracker crumbs if preferred.
- Use whole milk ricotta cheese for the creamiest filling texture.
- Leftover pie can be stored covered in the refrigerator for up to 3 days.
Keywords: Chocolate Chip Cannoli Pie, Cannoli Pie, No-Bake Pie, Creamy Pie, Dessert Pie, Mascarpone Dessert, Ricotta Pie, Chocolate Chip Dessert
Find it online: https://cheframi.com/chocolate-chip-cannoli-pie-recipe/
