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Chocolate Chip Cannoli Pie
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
Cook Time 10 minutes
Total Time 35 minutes
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.