If you’re craving something that feels like a hug in dessert form, this Chocolate Chip Cannoli Pie Recipe is exactly what you need. Imagine the creamy, slightly tangy filling of a classic cannoli, all folded into a dreamy pie you can slice and share any night of the week. It’s an easy crowd-pleaser whether you’re hosting a casual get-together or just want a special treat for yourself after dinner.
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Why You’ll Love This Chocolate Chip Cannoli Pie Recipe
I’ve made this pie countless times for friends and family, and what always stands out is how perfectly it balances rich creaminess with a bit of citrus zing and a satisfying crunch from the crust and chocolate chips. It’s like all the best parts of a cannoli, but so much easier to serve.
- Texture you want: A silky, smooth filling with just a little chew from mini chocolate chips and a crisp, buttery crust.
- Flavor that pops: Lemon zest and cinnamon add a subtle sparkle that keeps this from being one-note sweet.
- Everyday ingredients: Everything comes from simple staples you might already have on hand, with no fancy chips or extracts needed.
- Works for any night: Make it ahead and keep refrigerated, so it’s ready when you are.
Ingredient Spotlight
Each ingredient in this Chocolate Chip Cannoli Pie Recipe plays a special role, and swapping thoughtfully can make or break the final dessert. The mascarpone and ricotta provide that authentic cannoli creaminess, while lemon zest and cinnamon brighten without overpowering.
- Mascarpone cheese: Choose a fresh, high-quality container for the richest, silkiest base.
- Vanilla wafers: These crumbs form the crust; graham crackers work too if you prefer a slightly less sweet, nuttier flavor.
- Mini chocolate chips: Their small size spreads evenly through the filling and on top, ensuring every bite has a little melt-in-your-mouth chocolate.
Seasonality & Sourcing
Mascarpone is often easy to find year-round in well-stocked grocery stores or specialty cheese shops. Look for the freshest ricotta you can get – whole milk ricotta is key here for creaminess. Vanilla wafers and mini chocolate chips are pantry staples that keep well, so you can have this pie ready on a whim. In spring and summer, add extra lemon zest or a tiny splash of limoncello to amp up the freshness.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch pie dish with nonstick spray. This simple step ensures the crust comes out cleanly. When you mix the vanilla wafer crumbs, brown sugar, and melted butter, press the mixture evenly into the bottom and up the sides of the pan. I find using the bottom of a flat glass helps pack the crust firmly and evenly, which makes all the difference in texture. One common mistake is pressing too lightly — that’ll cause a crumbly crust. Bake the crust for 10 minutes until it looks toasty and golden, then set it on a wire rack to cool completely.
Step 2 — Cook & Build Flavor
Next, whip the mascarpone and confectioner’s sugar in a mixer for 2-3 minutes until there are no lumps and the texture is silky smooth. Add in vanilla extract, cinnamon, lemon zest, and ricotta cheese, mixing just until everything is evenly combined—you want to avoid overmixing here to keep the filling light. In a separate bowl, beat the heavy whipping cream until stiff peaks form, signaling that it’s ready to fold in. Folding in gently is key: start with a third of the whipped cream to loosen the mixture, then fold in the rest carefully along with two-thirds of the mini chocolate chips. This keeps your filling airy while evenly distributing chocolate goodness. Spread the filling evenly into your cooled crust, and sprinkle the remaining chocolate chips on top for a pretty finish.
Step 3 — Finish & Rest
Cover the pie tightly with plastic wrap and place it in the fridge for at least 4 hours—overnight is even better. This resting time lets the flavors meld and the filling fully set, giving you that satisfyingly firm but creamy texture you want from a Chocolate Chip Cannoli Pie Recipe. You’ll notice when you slice it that the edges remain crisp while the filling holds its shape beautifully without being stiff or icy.
Troubleshooting Chocolate Chip Cannoli Pie Recipe
If your pie feels too dry, try increasing the mascarpone or ricotta a bit next time for more moisture. Bland flavor? Don’t skimp on vanilla or lemon zest—they brighten everything up. If the crust gets soggy, it usually means the filling was spread on the crust before it was fully cooled. Make sure the crust is completely at room temp before adding filling to keep that pleasing crunch.
Pro Tips
I always whip the cream just right to stiff peaks—not too soft, or the filling can sag, and not too stiff, or it folds in roughly. Also, be patient letting the pie chill. The setting time can’t be rushed, and the texture really rewards that wait. If you’re short on time, freeze the pie for about an hour to speed things up—but don’t freeze fully or it’ll lose creaminess.
- Heat control: Keep oven temps steady when baking the crust for even browning.
- Timing window: Don’t rush folding the whipped cream; gentle movements keep air in for fluffiness.
- Make-ahead move: Make the pie a day ahead to let flavors meld perfectly.
- Avoid this pitfall: Don’t add all whipped cream at once—it’ll deflate the filling fast.
Variations & Substitutions
Want to switch things up? For a nutty twist, sprinkle chopped pistachios on top or swirl in a bit of Nutella instead of chocolate chips. If you need a dairy-free swap, try coconut cream in place of heavy cream and a plant-based ricotta alternative—but note the texture will shift slightly. To lighten it up, Greek yogurt can replace some of the mascarpone, adding tang and cutting richness without sacrificing creaminess.
Great Debates
One hot debate in pie circles is whether to use butter or oil in the crust. For this Chocolate Chip Cannoli Pie Recipe, butter provides that rich, toasty flavor and crispness you want. Oil tends to make crumbs a little softer and less flavorful, so I stick with butter here—it just tastes better. Also, some swear by using ricotta fresh from the refrigerator, while others prefer it at room temp for easier folding. I’ve tried both and honestly prefer room temp for a smoother filling.
Make-Ahead, Storage & Freezing
This pie keeps beautifully in the fridge for up to 3 days when covered tightly with plastic wrap. Use an airtight container if you have one the right size, which helps avoid absorbing other fridge odors. To freeze, cover the pie in two layers of plastic wrap and then foil—it freezes well for up to 1 month. Thaw overnight in the fridge and sprinkle fresh chocolate chips on top before serving for best presentation.
Yield & Conversions
This Chocolate Chip Cannoli Pie Recipe serves about 8 generous slices from a 9-inch pie dish. To scale up, simply double ingredients and use a 10- or 11-inch pie or springform pan. Halving the recipe works well too but adjust baking time slightly—keep an eye on crust color. For metric measurements, 2¼ cups vanilla wafer crumbs is roughly 250 grams, and ½ cup butter equals 115 grams.
Serving Ideas & Pairings
Serve this pie with a drizzle of warmed chocolate sauce or a dusting of powdered sugar for extra elegance. Fresh berries on the side, like raspberries or strawberries, add a bright contrast. For drinks, a cup of espresso or a sparkling rosé pairs beautifully with the creamy, zesty flavors of the Chocolate Chip Cannoli Pie Recipe.
FAQs
Absolutely! Cannoli shells make a great handheld dessert, but this pie lets you enjoy all the cannoli flavors with less fuss and more servings. It’s also easier to make ahead and slice.
You can substitute cream cheese mixed with a little heavy cream for mascarpone, but the texture and flavor will be slightly different—more tangy and dense.
Lift your beaters out of the bowl—stiff peaks will stand straight up without drooping. This is crucial for keeping the pie filling airy and light.
Baking the crust helps it set firmly and adds toasty flavor. If you’re in a rush, you can chill the crust well, but baked crust gives the best texture and holds up nicely against the creamy filling.
Notes, Tools & Special Equipment
You’ll want a 9-inch pie dish with a removable bottom if you have one—for easy serving. A hand mixer or stand mixer makes whipping the filling and cream effortless. A flat-bottomed glass or measuring cup helps pack the crust evenly. I recommend a silicone spatula for gentle folding—folding too aggressively can deflate your whipped cream. There’s no need for a thermometer here, but an oven thermometer can help maintain the steady 350°F for baking your crust perfectly.
PrintPrintable Recipe 📖
Chocolate Chip Cannoli Pie Recipe
This Chocolate Chip Cannoli Pie features a crisp vanilla wafer crust filled with a creamy mascarpone and ricotta mixture, accented by vanilla, cinnamon, lemon zest, and mini chocolate chips. It’s a delightful no-bake dessert that combines rich Italian flavors with an easy-to-make pie format perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
For the Crust
- 2¼ cups vanilla wafer crumbs (about 60 vanilla wafers, graham cracker crumbs can be used instead)
- 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 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- 2-3 teaspoons lemon zest (zest of 1 lemon)
- 1 cup whole milk ricotta cheese
- ¾ cup heavy whipping cream
- 1⅓ cups mini chocolate chips, divided
Instructions
- Prepare the crust: Preheat your oven to 350°F. 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, stirring until well mixed. Press this mixture firmly into the bottom and sides of the prepared pie dish, using a flat-bottomed glass if needed to compact the crust evenly.
- Bake the crust: Place the crust in the oven and bake for 10 minutes. Remove it from the oven and set it on a wire rack to cool completely to room temperature before adding the filling.
- Mix mascarpone filling: In a bowl, use an electric mixer to whip the mascarpone cheese and confectioner’s sugar together for 2-3 minutes until the mixture is completely smooth. Then add the vanilla extract, ground cinnamon, lemon zest, and whole milk ricotta cheese, mixing gently until just combined.
- Whip heavy cream: In a separate clean bowl, whip the heavy whipping cream on medium speed until stiff peaks form, which takes about 2-3 minutes.
- Combine whipped cream and ricotta mixture: Fold one-third of the whipped cream into the ricotta mixture to lighten it. Then gently fold in the remaining whipped cream until just combined, taking care not to deflate the mixture.
- Add chocolate chips: Fold ⅔ cup of the mini chocolate chips gently into the filling mixture to distribute evenly.
- Assemble the pie: Spread the filling evenly into the cooled crust. Sprinkle the remaining ⅔ cup of chocolate chips on top of the pie as a garnish.
- Chill the pie: Cover the pie tightly with plastic wrap and refrigerate it until completely set, for at least 4 hours or preferably overnight, before serving.
Notes
- Using a flat-bottomed glass helps press the crust mixture evenly into the pie dish.
- For a lighter filling, do not overmix when folding the whipped cream to maintain its volume.
- If you prefer, substitute graham cracker crumbs for vanilla wafer crumbs to vary the crust flavor.
- Make sure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
- The pie is best served well chilled and can be stored in the refrigerator for up to 3 days.
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