Chocolate Chip Cannoli Pie

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If you love the creamy richness of traditional Italian cannoli but want something simpler and easier to serve, this Chocolate Chip Cannoli Pie is the perfect dessert. With a buttery vanilla wafer crust, luscious mascarpone-ricotta filling, and chocolate chips sprinkled throughout, it captures the classic flavors of cannoli in a pie form that’s ideal for parties, family gatherings, or any special occasion.

This pie not only tastes indulgent but also makes an eye-catching centerpiece for dessert tables. Whether you’re an experienced baker or a kitchen beginner, this recipe is straightforward yet impressive, requiring just a few key ingredients and simple assembly.

Why You’ll Love This Recipe

• No-bake convenience: The filling sets beautifully in the fridge, making prep easy.
• Classic cannoli flavors: Mascarpone, ricotta, lemon zest, and cinnamon deliver authentic taste.
• Chocolatey goodness: Mini chocolate chips throughout the pie add bursts of sweetness.
• Make-ahead friendly: Refrigerate overnight to save time while enhancing flavor.
• Customizable: Easily swap crusts, toppings, or mix-ins for personalized flair.

Ingredients Breakdown

• Vanilla wafer crumbs: Forms a crisp and slightly sweet crust that contrasts with the creamy filling.
• Brown sugar: Enhances the crust with warmth and depth.
• Unsalted butter: Binds the crust and adds richness without overpowering sweetness.
• Mascarpone cheese: Creates the signature creamy texture of cannoli filling.
• Confectioner’s sugar: Smoothly sweetens the mascarpone without grit.
• Vanilla extract: Enhances flavor and balances the richness of the filling.
• Ground cinnamon: Optional, but it adds subtle warmth and depth.
• Lemon zest: Brightens the filling with a refreshing citrus note.
• Ricotta cheese: Adds body and traditional cannoli flavor.
• Heavy whipping cream: Whipped to stiff peaks for a light, airy filling.
• Mini chocolate chips: Adds chocolatey bursts throughout and on top for texture and flavor.

Tips and Tricks

• Cool the crust completely: Ensures the filling doesn’t melt or slide.
• Whip cream to stiff peaks: This is key for a light, airy filling.
• Fold gently: Maintain the airiness of the whipped cream for creamy texture.
• Use a flat-bottomed glass: Press crust evenly into the pie dish for uniform thickness.
• Chill overnight: Enhances flavor and ensures the pie slices cleanly.

Variations and Customizations

1. Crust swaps: Use graham cracker crumbs or gingersnap cookies instead of vanilla wafers.
2. Nut additions: Sprinkle chopped pistachios or almonds on top for crunch.
3. Chocolate variations: Drizzle melted chocolate over the pie for an elegant presentation.
4. Flavor twists: Add a teaspoon of almond extract or a dash of orange zest for unique flavor profiles.
5. Mini pies or tartlets: Make individual servings for parties or gift boxes.

Pairing Suggestions

• Serve with fresh berries such as raspberries or strawberries to balance sweetness.
• Pair with a cup of espresso or cappuccino for a classic Italian touch.
• Complement with a scoop of vanilla bean ice cream for an extra indulgent dessert experience.

Storage Instructions

• Refrigerator: Keep the pie covered in plastic wrap for up to 3-4 days.
• Freezing: Not recommended, as the whipped filling may separate.
• Serving tip: Slice with a sharp knife dipped in hot water for clean edges.

Popular Questions

Can I make this pie ahead of time?
Yes, refrigerate overnight for best flavor and texture.

Can I use regular cream cheese instead of mascarpone?
You can, but mascarpone gives a lighter, more authentic cannoli flavor.

Is this recipe gluten-free?
Swap the vanilla wafer crust for a gluten-free cookie alternative.

Can I add more chocolate chips?
Absolutely! Add extra to the filling or on top for a more decadent chocolate experience.

Caroline

Chocolate Chip Cannoli Pie

A no-fuss, bakery-style cannoli pie with a vanilla wafer crust and a light, creamy ricotta–mascarpone filling studded with mini chocolate chips. Perfect for make-ahead entertaining.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: Italian-American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/4 cups vanilla wafer crumbs
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted
• 8 oz mascarpone cheese
• 1/2 cup confectioners’ sugar
• 1 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon (optional)
• 2–3 tsp lemon zest
• 1 cup whole milk ricotta cheese
• 3/4 cup heavy whipping cream
• 1 1/3 cups mini chocolate chips, divided

Equipment

• 9-inch pie dish
• mixing bowls
• electric mixer
• wire rack

Method

 

1. Preheat oven to 350°F (175°C). Combine vanilla wafer crumbs, brown sugar, and melted butter. Press firmly into a greased 9-inch pie dish. Bake for 10 minutes and cool completely.
2. Beat mascarpone and confectioners’ sugar until smooth. Add vanilla, cinnamon (if using), lemon zest, and ricotta cheese; mix until combined.
3. In a separate bowl, whip heavy cream to stiff peaks.
4. Fold one-third of the whipped cream into the cheese mixture to lighten, then gently fold in the remaining whipped cream. Stir in 2/3 cup mini chocolate chips.
5. Spoon filling into cooled crust and smooth the top. Sprinkle remaining chocolate chips over the surface.
6. Cover and refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

This pie sets best overnight. Ensure whipped cream reaches stiff peaks for the lightest texture. Graham crackers or gingersnaps may be substituted for the crust. Garnish with pistachios, chocolate drizzle, or lemon zest if desired.

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