Introduction

This Chocolate Chip Cannoli Pie features a creamy and delicious filling nestled in a crisp vanilla wafer crust. It’s a delightful twist on classic cannoli flavors, perfect for any celebration or a sweet treat to enjoy at home.

The image shows a slice of a creamy pie on a white plate with a silver fork beside it. The pie has three clear layers: a light brown crumbly crust at the bottom, a thick middle layer of white creamy filling mixed with small chocolate chips, and a top layer of white cream decorated with many small chocolate chips spread evenly. In the background, the rest of the pie sits on a white plate, with a woman’s hand partly touching it. The scene is set on a white marbled surface. 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 the oven to 350°F. Spray a 9-inch pie dish with nonstick cooking spray and set aside.
Step 2: In a medium bowl, combine vanilla wafer crumbs, brown sugar, and melted butter. Stir until well mixed.
Step 3: Press the crumb mixture firmly into the bottom and sides of the prepared pie dish. Use a flat-bottomed glass to help evenly press the crust.
Step 4: Bake the crust for 10 minutes, then remove from oven and let cool completely on a wire rack.
Step 5: In a large bowl, use an electric mixer to whip mascarpone cheese and confectioner’s sugar until smooth, about 2-3 minutes.
Step 6: Add 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 2-3 minutes.
Step 8: Fold one-third of the whipped cream into the ricotta mixture gently. Then fold in the remaining whipped cream until just blended.
Step 9: Gently fold in ⅔ cup of mini chocolate chips into the filling mixture.
Step 10: Spread the filling evenly into the cooled crust. Sprinkle the remaining chocolate chips over the top.
Step 11: Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.

Tips & Variations

Use graham cracker crumbs instead of vanilla wafers for a subtle flavor change in the crust.
Add a splash of orange extract in the filling for a citrus twist that complements the lemon zest.
For extra crunch, mix in chopped pistachios or toasted nuts along with the chocolate chips.
Make sure to fold the whipped cream gently to keep the filling light and airy.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best texture, consume within 24 hours. When serving, you can let the pie sit at room temperature for 10-15 minutes to soften slightly. This pie is not suitable for freezing, as the texture may change upon thawing.

How to Serve

A slice of cream pie with a rough golden crust at the bottom, followed by a thick layer of white creamy filling mixed with small dark chocolate chips. The top layer is a smooth white cream spread evenly, covered densely with mini dark chocolate chips. The slice is placed on a white plate with a silver fork beside it, and more of the pie with a similar chocolate chip topping can be seen blurred in the background on a white plate. The surface under the plates is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare and bake the crust a day in advance and store it in an airtight container. This helps save time when assembling the pie.

What can I substitute for mascarpone cheese?

If mascarpone is unavailable, a mix of cream cheese and heavy cream whipped together can be used, though the flavor will be slightly different.