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Chocolate Chip Cannoli Pie Recipe

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★★★★★

4.8 from 123 reviews

This Chocolate Chip Cannoli Pie is a creamy, dreamy dessert that combines a crunchy vanilla wafer crust with a luscious mascarpone and ricotta filling, infused with vanilla, cinnamon, and lemon zest. It’s studded with mini chocolate chips for added texture and sweetness, making it a crowd-pleaser perfect for any occasion.

Ingredients

Scale

For the Crust

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

For the Filling

  • 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

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Spray a 9-inch pie dish with nonstick cooking spray and set aside. In a medium mixing bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter. Stir until well combined. Press this mixture firmly into the bottom and sides of the prepared pie dish. Using a flat-bottomed glass can help in flattening the crust evenly.
  2. Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Once baked, remove from the oven and place on a wire rack to cool completely to room temperature.
  3. Make the Filling: Using an electric mixer, whip the mascarpone cheese and confectioner’s sugar for 2-3 minutes until smooth and creamy. Add the vanilla extract, ground cinnamon, lemon zest, and ricotta cheese. Mix until just combined to avoid deflating the mixture.
  4. Whip the Cream: In a separate bowl, whip the heavy whipping cream on medium speed until stiff peaks form, which should take about 2-3 minutes.
  5. Combine Filling Components: Fold one-third of the whipped cream gently into the ricotta mixture to lighten it. Then, add the remaining whipped cream and fold carefully with a rubber spatula until fully combined. Gently fold in ⅔ cup of mini chocolate chips to incorporate chocolate throughout the filling.
  6. Assemble the Pie: Spread the filling evenly into the cooled crust. Sprinkle the remaining ⅔ cup of mini chocolate chips over the top of the pie for decoration and extra texture.
  7. Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set completely and develop flavors.

Notes

  • Use a flat-bottomed glass or measuring cup to press the crust evenly into the pan.
  • Be gentle when folding in the whipped cream to keep the filling light and airy.
  • Refrigerating overnight is best for optimal texture and flavor development.
  • Can substitute graham cracker crumbs if vanilla wafer crumbs are unavailable.
  • For extra flavor, add a splash of almond extract to the filling if desired.

Keywords: Chocolate Chip Cannoli Pie, no-bake filling pie, mascarpone dessert, ricotta pie, Italian dessert, creamy pie, chocolate chip dessert

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