SPREAD LOVE

Short, Catchy Intro

So you want dessert that tastes like a cannoli crashed into a chocolate chip cookie, rolled in pizzazz, and somehow became a pie. Smart move. This Chocolate Chip Cannoli Pie is creamy, a little crunchy, and so easy even your laziest friend could pull it off. If you like bold flavor with minimal fuss you are in the right place. Oh and if you love cookies too check out this fun twist on cookies Cadbury Mini Egg Oatmeal Chocolate Chip Cookies for later snacking.

Why This Recipe is Awesome

Because it hits all the good notes without a lot of drama. The filling is light and tangy from ricotta and mascarpone, but still decadently creamy from the whipped cream. Mini chocolate chips sneak in little bursts of chocolate so every bite feels like a tiny victory.

It is forgiving. You can mess with temperatures and chilling times a bit and it still turns out fab. Blind bake the crust and drain the ricotta properly and you will look like a kitchen wizard. No robes required.

Also this pie travels well. Want to impress someone at a potluck and seem chill about it? This is your weapon of mass deliciousness.

Ingredients Youll Need

2¼ cups vanilla wafer crumbs or graham cracker crumbs, your call
¼ cup brown sugar, packed
½ cup unsalted butter, melted
1 cup mascarpone cheese, room temp if possible
½ cup confectioners sugar
1½ tsp vanilla extract
¼ tsp ground cinnamon
2-3 tsp lemon zest, bright and zesty
1 cup whole milk ricotta cheese, well drained
¾ cup heavy whipping cream, cold
1⅓ cups mini chocolate chips, divided

Yes that is all. Simple pantry stuff with a few nice extras for big flavor. Use whole milk ricotta for the creamiest filling.

Step-by-Step Instructions

Preheat the oven to 400°F 200°C. If using a frozen store bought pie crust thaw per package directions. Unroll and fit it into a 9 inch deep dish pie plate. Press gently so there are no air bubbles. Trim excess dough leaving about a 1/2 inch overhang.
Fold the overhang under itself to make a thicker edge. Use your thumb and forefinger to flute or crimp the edges for a pretty rim. Pretty rim equals dinner party credibility.
Prick the bottom and sides of the crust all over with a fork. These tiny vents let steam escape. Chill the pie plate in the fridge for 15 20 minutes or pop it in the freezer for 10 minutes to firm the butter.
Line the chilled crust with parchment or foil extending up and over the rim. Fill the liner with pie weights dried beans or uncooked rice. Make sure the weights reach up the sides to support the crust. Bake for 15 minutes.
Remove the pie from the oven. Lift out the liner with the weights. Return the crust to the oven and bake another 5 10 minutes until the bottom looks dry and lightly golden. Cool completely on a wire rack.
Always choose whole milk ricotta. It tastes richer and gives a silkier texture than part skim ricotta. If you can find fresh ricotta even better.
For best results drain the ricotta overnight. Line a sieve with two layers of cheesecloth over a bowl. Spoon ricotta into the cloth gather the edges and twist to form a bundle. Place a plate on top and weight it down. Refrigerate 8 hours or overnight. Longer gives firmer ricotta.
Short on time Use a fine mesh sieve over a bowl and chill for 2 4 hours. Stir occasionally or press gently with a spoon to express liquid. Dont push so hard that ricotta goes through the sieve.
Check the ricotta. It should be thick almost like cream cheese and reduced in volume. If it still looks wet drain longer.
Transfer the drained ricotta to a large bowl. Beat with an electric mixer on medium for 2 3 minutes to smooth out lumps and lighten the texture.
Reduce mixer speed to low. Gradually add the confectioners sugar then the vanilla extract cinnamon and lemon zest. Increase speed to medium and beat 1 2 minutes so aromatics distribute evenly.
Fold in about 1 cup of the mini chocolate chips with a spatula until evenly distributed. Dont overmix or the chips might break or melt.
Taste a tiny spoonful. Adjust sweetness salt or cinnamon to suit your vibe. This is your pie so tweak it.
Chill the filling for at least 30 minutes to firm it up and let flavors meld. This makes it easier to spread and keeps the texture perfect.
Make sure the blind baked crust is completely cool. Place the cooled crust on a baking sheet to make moving it safer.
Spoon the prepared filling into the cooled crust. Use an offset spatula or the back of a spoon to spread evenly reaching the crimped edges. Slightly mound the center.
Reduce oven temperature to 350°F 175°C. Place the baking sheet with the filled pie into the oven. Bake 45 60 minutes.
Pie is done when the edges of the filling look set and lightly golden while the center still has a gentle jiggle. If the crust edges brown too fast cover loosely with foil or a pie shield.
Remove the pie and cool on a wire rack. Let it sit at room temp 2 3 hours. Then chill in the fridge at least 4 hours or ideally overnight. Chilling is non negotiable for a firm sliceable pie.
To slice run a long sharp knife under hot water wipe dry and cut. Repeat warming and wiping for clean slices. Garnish with a dusting of confectioners sugar extra mini chips or chocolate shavings and a touch of fresh lemon or orange zest if you like.
Store leftovers in an airtight container in the fridge for 3 4 days. The crust may soften a little but the filling stays wonderfully creamy.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven. Rookie move. Hot oven equals proper blind bake.
Skipping ricotta draining. Wet ricotta ruins texture. Drain it or accept a sleepy soggy filling.
Overbaking the pie. If the center jiggles a bit you are golden. Overbake and you get cracks and dryness.
Using low fat ricotta to save calories. Sure do that if you want a waterlogged sad pie. Just saying.
Rushing the chill time. Cutting too early turns you into a messy scooper not a pie person.

Alternatives & Substitutions

No mascarpone Swap for an equal amount of cream cheese for a tangier vibe. IMO mascarpone wins but cream cheese does fine.
No heavy cream Whip ¾ cup of cold coconut cream or use a stabilized whipped topping in a pinch. Texture changes slightly.
Want nuts Fold in ½ cup chopped toasted pistachios or almonds for crunch and a little nutty contrast.
Need gluten free Use GF vanilla wafer crumbs or GF graham cracker crumbs for the crust.
No lemon zest Use orange zest or a splash of orange liqueur for sunny citrus notes.

I like adding a few extra mini chips on top for show and texture. Try it if you want to look like you planned this.

FAQ

Q Why do I need to drain ricotta at all
A Ever eaten wet ricotta It makes the filling runny and flat. Drain it for a creamy dense filling you can slice.

Q Can I make this ahead of time
A Absolutely yes. Bake and chill overnight. It actually tastes better the next day once flavors meld.

Q Can I use store bought cannoli filling instead of making it from scratch
A Sure you can. But if you want bragging rights make it yourself. Homemade tastes fresher and you control the sweetness.

Q Can I freeze slices for later
A You can freeze single slices wrapped tightly. Thaw in the fridge overnight. Texture will change a bit but still tasty.

Q Can I use margarine instead of butter
A Technically yes but why hurt your soul like that Use butter for flavor and texture.

Q What if my crust bubbles up during blind baking
A Pop bubbles gently with a fork and re chill if needed. Pie weights help prevent that from happening.

Q How do I keep the crust from over browning
A Cover the edges loosely with foil or a pie shield once they reach a golden color.

Final Thoughts

You made it this far which means you either love dessert or you are running out of excuses. Either way this Chocolate Chip Cannoli Pie will make you look like a culinary genius without needing to wear a chef hat. Be bold with the zest and conservative with the sugar. Let the filling chill well and slice with a hot knife for neat pieces.

Now go impress someone or just yourself with this creamy crunchy delight. You earned it babe.

Conclusion

Want extra inspiration or to compare notes I like checking other takes for ideas and techniques. This version from Chocolate Chip Cannoli Pie | Spicedblog has some fun tips on presentation. If you are curious about a slightly different approach try Best Cannoli Pie Recipe for more variations and serving suggestions.