Name: Chocolate Chip Cannoli Pie Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: Italian-American
Ingredients: 2¼ cups vanilla wafer crumbs (~60 vanilla wafers, can substitute graham cracker crumbs); ¼ cup brown sugar; ½ cup unsalted butter, melted; 1 cup mascarpone cheese (about 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

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Introduction

This Chocolate Chip Cannoli Pie is a delightful twist on the classic Italian dessert, featuring a creamy mascarpone and ricotta filling studded with mini chocolate chips. With a crispy vanilla wafer crust and a hint of lemon zest, it offers a perfect balance of sweetness and tang. It’s an easy-to-make pie that’s sure to impress guests or satisfy a sweet craving at home.

A slice of pie is shown on a white plate resting on a wooden board with a fork beside it. The pie slice has three main layers: the bottom layer is a golden brown crumbly crust, the thick middle layer is a creamy, light beige filling with small chocolate chips mixed inside, and the top layer is a generous spread of white cream dotted with more chocolate chips. The whole pie in the background is on a white plate, matching the small plate, and the top edge is covered with a ring of chocolate chips. The surface beneath everything is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups vanilla wafer crumbs (~60 vanilla wafers, or graham cracker crumbs as a substitute)
¼ cup brown sugar
½ cup unsalted butter (melted)
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

Step 1: Preheat your oven to 350°F. Prepare a 9-inch pie dish by spraying it with nonstick cooking spray and set it aside.
Step 2: In a medium mixing bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter. Stir until the mixture is well combined.
Step 3: Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish. Using a flat-bottomed glass can help achieve an even, compact crust.
Step 4: Bake the crust for 10 minutes, then remove and let it cool to room temperature on a wire rack.
Step 5: While the crust cools, prepare the filling. Using an electric mixer, whip the mascarpone cheese and confectioner’s sugar for 2 to 3 minutes until completely smooth.
Step 6: Add the vanilla extract, ground cinnamon, lemon zest, and ricotta cheese to the mascarpone mixture. Mix until just combined.
Step 7: In a separate bowl, whip the heavy cream on medium speed until stiff peaks form (about 2 to 3 minutes).
Step 8: Fold one-third of the whipped cream into the ricotta mixture gently to lighten it.
Step 9: Add the remaining whipped cream and fold gently until the filling is fully combined.
Step 10: Gently fold in two-thirds (about ⅔ cup) of the mini chocolate chips.
Step 11: Spread the filling evenly over the cooled crust in the pie dish.
Step 12: Sprinkle the remaining mini chocolate chips on top of the pie for a decorative finish.
Step 13: Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely before serving.

Tips & Variations

For a slightly different crust, try graham cracker crumbs instead of vanilla wafers.
Add a tablespoon of orange zest in place of lemon zest for a warm citrus variation.
Use dark chocolate mini chips for a richer chocolate flavor.
If you want a crunchier texture, add chopped pistachios on top along with the chocolate chips.

Storage

Store the pie covered in the refrigerator for up to 3 days. To enjoy, serve chilled or let it sit at room temperature for 10 minutes before slicing. Avoid freezing as the texture may change upon thawing.

How to Serve

The image shows a slice of creamy dessert pie on a white plate with a silver fork beside it. The pie has three clear layers: a crumbly golden crust at the bottom, a thick creamy white middle layer dotted with small chocolate chips, and a topping of whipped cream covered with a dense layer of chocolate chips. Some chocolate chips and crumbs are scattered around the slice on the plate. In the background, the rest of the pie is visible on a white plate, showing the same layered texture and chocolate chip topping. The whole setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without mascarpone cheese?

Yes, you can substitute mascarpone with extra ricotta or cream cheese, but mascarpone provides the classic creamy texture and flavor that makes this pie special.

How do I prevent the crust from becoming soggy?

Baking the crust beforehand helps set it and prevents sogginess. Pressing the crumb mixture firmly and letting the crust cool completely before adding the filling also helps maintain a crisp texture.