Description
A delicious dessert that combines the flavors of cannoli and chocolate chip cookies in a creamy, crunchy pie.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C) and prepare the pie crust by fitting it into a 9 inch deep dish pie plate.
- Chill the pie crust in the fridge for 15-20 minutes or in the freezer for 10 minutes.
- Blind bake the crust for 15 minutes, then remove the weights and bake for an additional 5-10 minutes until golden.
- Drain the ricotta overnight or for 2-4 hours using a sieve and cheesecloth.
- Beat the drained ricotta in a bowl until smooth and fluffy.
- Gradually mix in confectioners sugar, vanilla extract, cinnamon, and lemon zest.
- Fold in 1 cup of mini chocolate chips, then chill the filling for at least 30 minutes.
- 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.
- 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.
- Slice using a hot knife for clean edges and garnish as desired.
Notes
This pie is best when chilled overnight for maximum flavor. Ensure the ricotta is well drained to avoid a soggy filling.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cannoli, chocolate chip, dessert, pie, easy recipe