If you’ve ever dreamed of merging the rich creaminess of a classic cannoli with the comforting charm of a pie, you’re in for a treat with this Chocolate Chip Cannoli Pie Recipe. Creamy mascarpone and ricotta cheeses blend beautifully with a zesty hint of lemon and spicy cinnamon, all nestled in a buttery vanilla wafer crust. Add to that the irresistible crunch and melty goodness of mini chocolate chips, and you have a dessert that’s both indulgent and delightfully textured. Perfect for sharing with friends or savoring solo, this pie will quickly become a beloved favorite in your dessert lineup.
Ingredients You’ll Need
Gathering the right ingredients for the Chocolate Chip Cannoli Pie Recipe is a breeze, and each component plays a starring role in creating that perfect balance of flavor and texture. From the buttery crust to the creamy filling and chocolatey finish, every element complements the others beautifully.
- Vanilla wafer crumbs (2¼ cups): These crumbs form the base of the crust and bring subtle sweetness with a hint of vanilla.
- Brown sugar (¼ cup): Adds a touch of caramel-like warmth to the crust, enhancing its richness.
- Unsalted butter (½ cup, melted): Essential for binding the crust ingredients and creating that perfectly crisp yet tender shell.
- Mascarpone cheese (1 cup): This creamy cheese adds a luscious texture and mild sweetness to the filling.
- Confectioner’s sugar (½ cup): Sweetens the filling smoothly, dissolving effortlessly for a silky finish.
- Vanilla extract (1½ tsp): Delivers a fragrant warmth that lifts the whole dessert.
- Ground cinnamon (¼ tsp): Provides a subtle spice that echoes traditional cannoli flavors.
- Lemon zest (2-3 tsp): Adds a bright, refreshing twist that cuts through the richness.
- Whole milk ricotta cheese (1 cup): Gives the filling its classic cannoli cream character with a slightly grainy, delightful texture.
- Heavy whipping cream (¾ cup): Whipped to stiff peaks, it lightens the filling, making it airy and dreamy.
- Mini chocolate chips (1â…“ cups, divided): These are folded in and sprinkled on top for bursts of melty chocolate throughout.
How to Make Chocolate Chip Cannoli Pie Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F and lightly spraying a 9-inch pie dish with nonstick cooking spray. In a medium bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter. Stir everything until the crumbs are evenly coated and the mixture can be pressed firmly. Use a flat-bottomed glass or your fingers to press the crust mixture evenly across the bottom and up the sides of your pie dish. Bake it for 10 minutes to set the crust, then transfer the pan to a wire rack to cool completely. This step gives you a crunchy, flavorful base that holds the luscious filling perfectly.
Step 2: Whip Up the Filling
Grab an electric mixer and whip the mascarpone cheese and confectioner’s sugar for about 2 to 3 minutes until you have a smooth, creamy base. Next, add in your vanilla extract, ground cinnamon, lemon zest, and ricotta cheese. Mix just until everything is combined to keep the texture light and fluffy. In a separate bowl, whip the heavy cream to stiff peaks—this is what will give your filling that cloud-like texture. Fold one-third of the whipped cream into the cheese mixture to lighten it up, then gently fold in the rest along with two-thirds of your mini chocolate chips. Be gentle to keep all the air you’ve whipped in.
Step 3: Assemble the Pie
Spread the luscious filling evenly over your cooled crust and sprinkle the remaining mini chocolate chips generously on top. Cover the pie tightly with plastic wrap and refrigerate for at least four hours, though overnight is even better. This chilling time allows the flavors to meld and the filling to set to a sliceable, heavenly consistency.
How to Serve Chocolate Chip Cannoli Pie Recipe
Garnishes
For an extra-special touch, consider sprinkling some additional lemon zest or cinnamon on top right before serving to amp up the brightness and aromatic spices. Fresh mint leaves or a dusting of powdered sugar also make gorgeous, inviting finishes that elevate the pie’s presentation.
Side Dishes
This Chocolate Chip Cannoli Pie Recipe pairs wonderfully with a simple side of fresh berries or a drizzle of decadent chocolate or caramel sauce. If you’re hosting a party, a scoop of vanilla or espresso gelato alongside the pie will beautifully complement the creamy filling and chocolate chips.
Creative Ways to Present
Think outside the box by turning slices of this pie into individual mini parfaits. Layer broken pieces with whipped cream and extra chocolate chips in small glasses for a visually stunning and easy-to-serve treat. You could also dust each slice with edible gold flakes for a bit of glamor during special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Chip Cannoli Pie Recipe keeps beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It stays fresh for up to 3 days, making it perfect for make-ahead celebrations or just treating yourself throughout the week.
Freezing
If you want to keep your pie longer, wrap it securely in plastic wrap followed by a layer of foil and freeze it. It will maintain its best quality for up to 2 months. When ready, thaw it overnight in the refrigerator to preserve the smooth texture of the creamy filling.
Reheating
This pie is best enjoyed cold, straight from the fridge. If you prefer it slightly less chilled, let it sit at room temperature for 10 to 15 minutes before serving—that way, the flavors open up just right without losing that creamy texture.
FAQs
Can I use graham cracker crumbs instead of vanilla wafer crumbs?
Absolutely! Graham cracker crumbs are a fantastic substitute that add a slightly different but equally delicious flavor and texture to the crust.
Can I make this pie dairy-free?
This particular recipe relies heavily on mascarpone, ricotta, and heavy cream for its signature texture, so a dairy-free version would require significant ingredient adjustments, but you could experiment with vegan cream cheeses and coconut cream to create a similar effect.
How long does it take for the pie to set properly?
It’s best to refrigerate the pie for at least 4 hours, with overnight chilling preferred. This ensures the filling is firm enough to slice cleanly while being luxuriously creamy.
Can I use regular-size chocolate chips instead of mini?
Mini chocolate chips disperse more evenly through the filling and melt more gently, but if you only have regular chips, chop them finely to mimic the effect.
Is this pie suitable for freezing and thawing later?
Yes! The Chocolate Chip Cannoli Pie Recipe freezes well when wrapped properly. Just be sure to thaw it slowly in the fridge to maintain its texture and flavor.
Final Thoughts
I cannot recommend enough giving this Chocolate Chip Cannoli Pie Recipe a try. It’s one of those desserts that feels indulgent yet comforting—a beautiful balance of crunchy crust, creamy filling, and melty chocolate that’s simply irresistible. Whether you’re celebrating a special occasion or just treating yourself, this pie will bring a smile to everyone’s face and become a recipe you’ll want to make again and again.
Print
Chocolate Chip Cannoli Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This Chocolate Chip Cannoli Pie is a delightful no-bake dessert inspired by the classic Italian cannoli filling. Featuring a crisp vanilla wafer crust and a creamy mascarpone-ricotta filling studded with mini chocolate chips, this pie is perfect for making ahead and chilling overnight to achieve the perfect texture and flavor balance.
Ingredients
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
- 1â…“ cups mini chocolate chips (divided)
Instructions
- Prepare the Crust: Preheat the oven to 350°F and lightly spray a 9-inch pie dish with nonstick cooking spray. In a medium bowl, mix vanilla wafer crumbs, brown sugar, and melted butter until combined. Press this mixture firmly into the bottom and sides of the prepared pie dish, using a flat-bottomed glass to help create an even crust.
- Bake the Crust: Bake the crust in the oven for about 10 minutes. Once done, remove it from the oven and set it on a wire rack to cool completely to room temperature.
- Make the Filling: Using an electric mixer, whip the mascarpone cheese together with the confectioner’s sugar for 2-3 minutes until smooth and creamy. Add the vanilla extract, ground cinnamon, lemon zest, and whole milk ricotta cheese; mix until just combined.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream on medium speed for 2-3 minutes until stiff peaks form. Gently fold one-third of the whipped cream into the mascarpone-ricotta mixture to lighten it.
- Combine Filling and Chocolate Chips: Fold in the remaining whipped cream very gently until just combined. Then, fold in two-thirds (about â…” cup) of the mini chocolate chips evenly throughout the filling.
- Assemble the Pie: Spread the filling evenly into the cooled crust, smoothing the top with a spatula. Sprinkle the remaining mini chocolate chips on top for decoration.
- Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the filling to set and flavors to meld.
Notes
- Using whole milk ricotta cheese ensures a rich and creamy filling; avoid part-skim varieties for best texture.
- The lemon zest adds a fresh brightness that balances the sweetness—do not skip it.
- Let the crust cool completely before adding the filling to prevent melting or sogginess.
- The pie is best made a day ahead to allow the filling to fully set and flavors to deepen.
- For a nutty twist, consider adding finely chopped pistachios on top along with the chocolate chips.
