Chocolate Chip Cannoli Pie

Chocolate Chip Cannoli Pie

Author: Chef Elsa Prep Time: 30 min
Cook Time: 60 min Total Time: 90 min
Yield: 8 servings Category: Desserts And Drinks Cuisine: Italian Diet: Vegetarian

Description

Description A delicious dessert that combines the flavors of cannoli and chocolate chip cookies in a creamy, crunchy pie.

Ingredients

  • 2¼ cups vanilla wafer crumbs or graham cracker crumbs
  • ¼ cup brown sugar, packed
  • ½ cup unsalted butter, melted
  • 1 cup mascarpone cheese
  • ½ cup confectioners sugar
  • 1½ tsp vanilla extract
  • ¼ tsp ground cinnamon
  • 2 – 3 tsp lemon zest
  • 1 cup whole milk ricotta cheese, well drained
  • ¾ cup heavy whipping cream, cold
  • 1⅓ cups mini chocolate chips, divided
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Instructions

  1. Preheat the oven to 400°F (200°C) and prepare the pie crust by fitting it into a 9 inch deep dish pie plate.
  2. Chill the pie crust in the fridge for 15-20 minutes or in the freezer for 10 minutes.
  3. Blind bake the crust for 15 minutes, then remove the weights and bake for an additional 5-10 minutes until golden.
  4. Drain the ricotta overnight or for 2-4 hours using a sieve and cheesecloth.
  5. Beat the drained ricotta in a bowl until smooth and fluffy.
  6. Gradually mix in confectioners sugar, vanilla extract, cinnamon, and lemon zest.
  7. Fold in 1 cup of mini chocolate chips, then chill the filling for at least 30 minutes.
  8. Spread the filling into the cooled crust and bake at 350°F (175°C) for 45-60 minutes until set with a jiggle in the center.
  9. Cool the pie at room temperature for 2-3 hours and then chill in the fridge for at least 4 hours or overnight before slicing.
  10. Slice using a hot knife for clean edges and garnish as desired.

Notes

  1. Notes
  2. This pie is best when chilled overnight for maximum flavor. Ensure the ricotta is well drained to avoid a soggy filling.