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
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
- 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.
