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Chocolate Chip Cannoli Pie Recipe

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★★★★★

4.9 from 113 reviews

This decadent Chocolate Chip Cannoli Pie features a crisp vanilla wafer crust filled with a creamy blend of mascarpone, ricotta, and whipped cream, infused with hints of cinnamon, vanilla, and lemon zest. Finished with mini chocolate chips folded throughout and sprinkled on top, this no-bake pie is perfect for those who love the classic flavors of cannoli with a simple, elegant presentation.

Ingredients

Scale

Crust

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

Filling

  • 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

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (177°C) and spray a 9-inch pie dish with nonstick cooking spray. In a medium mixing bowl, combine vanilla wafer crumbs, brown sugar, and melted butter. Stir until the mixture is well combined.
  2. Form and Bake Crust: Press the crumb mixture firmly into the bottom and sides of the prepared pie dish. Using a flat-bottomed glass can help in pressing down the crust evenly. Bake in the preheated oven for 10 minutes. Remove from oven and let cool completely on a wire rack.
  3. Mix the Mascarpone Mixture: Using an electric mixer, whip together mascarpone cheese and confectioner’s sugar on medium speed for 2-3 minutes until smooth and creamy. Add vanilla extract, ground cinnamon, lemon zest, and ricotta cheese to the bowl, mixing until just combined.
  4. Whip the Cream: In a separate bowl, whip heavy cream on medium speed for about 2-3 minutes until stiff peaks form. Gently fold one-third of the whipped cream into the mascarpone-ricotta mixture to lighten it.
  5. Combine Filling: Fold in the remaining whipped cream slowly with a rubber spatula until just combined. Gently fold in ⅔ cup of mini chocolate chips into the filling to distribute them evenly.
  6. Assemble the Pie: Spread the creamy filling evenly into the cooled crust. Sprinkle the remaining ⅔ cup of chocolate chips evenly over the top of the pie.
  7. Chill to Set: Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow filling to set properly before serving.

Notes

  • Vanilla wafer crumbs can be substituted with graham cracker crumbs for a slightly different flavor and texture.
  • For best results, ensure the crust is completely cooled before adding the filling to prevent melting.
  • Folding the whipped cream gently is crucial to maintaining the light, airy texture of the filling.
  • This pie is best served chilled; leftovers should be refrigerated and consumed within 2-3 days.
  • If unavailable, lemon zest can be substituted with a teaspoon of lemon extract for similar flavor.
  • Use mini chocolate chips to ensure even distribution throughout the filling without large chunks.

Keywords: Chocolate chip, cannoli pie, mascarpone, ricotta, no-bake pie, creamy dessert, vanilla wafer crust

Find it online: https://todayquickmeals.com/chocolate-chip-cannoli-pie-recipe/