Name: Chocolate Chip Cannoli Pie
Prep time: 30 min
Cook time: 1 h
Total time: 2 h
Cuisine: Italian
Ingredients: 2¼ cups vanilla wafer crumbs (or graham cracker crumbs); ¼ cup brown sugar; ½ cup unsalted butter, melted; 1 cup mascarpone cheese; ½ cup confectioner’s sugar; 1½ tsp vanilla extract; ¼ tsp ground cinnamon; 2-3 tsp lemon zest; 1 cup whole milk ricotta cheese; ¾ cup heavy whipping cream; 1⅓ cups mini chocolate chips, divided

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Chocolate Chip Cannoli Pie

There’s something quietly nostalgic about a dessert that blends the crisp sweetness of a wafer crust with a lush, ricotta-mascarpone filling studded with tiny chocolate chips — this Chocolate Chip Cannoli Pie tastes like a childhood fair wrapped in adult decadence. If you love the creamy textures of Italian pastries and the comforting crunch of a classic pie crust, you’ll find this dessert both familiar and delightfully new. For a fun twist on other cookie-forward treats, you might also enjoy the flavor pairing in Cadbury Mini Egg Oatmeal Chocolate Chip Cookies, which share a similar balance of crunchy and soft textures.

Why make this recipe
This Chocolate Chip Cannoli Pie feels special because it merges two beloved dessert worlds: the cannoli’s sweet, creamy ricotta filling with the ease and shareability of a pie. The richness of mascarpone combined with drained whole-milk ricotta creates an ultra-smooth, slightly tangy filling that contrasts beautifully with the buttery vanilla wafer or graham crust. Mini chocolate chips add small bursts of semi-sweet chocolate without overwhelming the delicate filling, making every bite balanced and addictive.

Step-by-Step Guide to Making Chocolate Chip Cannoli Pie

Ingredients

2¼ cups vanilla wafer crumbs (or graham cracker crumbs)
¼ cup brown sugar
½ cup unsalted butter, melted
1 cup mascarpone cheese
½ cup confectioner’s sugar
1½ tsp vanilla extract
¼ tsp ground cinnamon
2-3 tsp lemon zest
1 cup whole milk ricotta cheese
¾ cup heavy whipping cream
1⅓ cups mini chocolate chips, divided

Directions

Preheat Oven and Prepare the Crust: Begin by preheating your oven to 400°F (200°C). If using a frozen store-bought pie crust, make sure it’s thawed according to package directions. Carefully unroll it and fit it into your 9-inch deep-dish pie plate. Gently press it into the bottom and up the sides of the plate, ensuring no air bubbles underneath. Trim any excess dough, leaving about a 1/2-inch overhang.
Crimp the Edges: Fold the overhanging dough under itself, creating a thicker edge. Then, use your thumb and forefinger to flute or crimp the edges decoratively. This not only looks lovely but also helps to create a barrier and prevent the filling from seeping between the crust and the plate.
Prick and Chill: Using a fork, generously prick the bottom and sides of the pie crust all over. These small holes are crucial because they act as vents, allowing steam to escape during baking. After pricking, place the pie plate in the refrigerator for at least 15–20 minutes, or even better, in the freezer for 10 minutes. Chilling the dough helps firm up the butter, which in turn helps prevent the crust from shrinking too much during blind baking.
Blind Baking – The Essential Step: Line the chilled pie crust with parchment paper or aluminum foil, making sure it extends up and over the crimped edges. Fill the liner with pie weights, dried beans, or uncooked rice. Make sure the weights are distributed evenly and reach up the sides to support the crust during baking. Bake for 15 minutes.
Remove Weights and Continue Baking: Carefully remove the pie plate from the oven. Gently lift out the parchment paper or foil along with the pie weights. Return the pie crust to the oven and continue baking for another 5–10 minutes, or until the bottom of the crust looks dry and lightly golden brown. Once it’s done, remove it from the oven and let it cool completely on a wire rack.
Choose the Right Ricotta: Always opt for whole milk ricotta. It has a richer flavor and a creamier texture than part-skim ricotta. If you can find fresh ricotta from an Italian deli or specialty store, even better!
The Draining Process – Method 1 (Overnight/Recommended for Best Results): This is the preferred method for the driest, most professional-quality ricotta. Line a fine-mesh sieve with two layers of cheesecloth or a clean kitchen towel. Place the sieve over a bowl, ensuring enough space for liquid to collect. Spoon the whole milk ricotta cheese into the cheesecloth-lined sieve. Gather the edges of the cheesecloth and gently twist to form a bundle. Place a plate or flat lid directly on top of the ricotta and weigh it down with something heavy. Refrigerate this setup for at least 8 hours, but ideally overnight (12–24 hours). The longer it drains, the firmer and drier your ricotta will be.
The Draining Process – Method 2 (Faster Alternative): If short on time, place the ricotta in a fine-mesh sieve directly over a bowl, without cheesecloth. Place the sieve in the refrigerator for at least 2–4 hours, stirring occasionally. Alternatively, gently press the ricotta with the back of a spoon against the sieve to help express some liquid. Be careful not to press so hard that the ricotta itself goes through the sieve.
Check for Consistency: Once drained, the ricotta should be thick, almost like cream cheese, and significantly reduced in volume. You should see a good amount of pale yellow liquid in the bowl beneath the sieve. If it still looks very wet, continue draining for a bit longer.
Whip the Ricotta: Transfer your well-drained, firm ricotta cheese into a large mixing bowl. Using an electric mixer, beat the ricotta on medium speed for 2–3 minutes to break down any remaining lumps, making it incredibly smooth and airy, almost cloud-like.
Add the Sweeteners and Flavorings: Reduce the mixer speed to low. Gradually add the confectioner’s sugar to the ricotta. Continue beating until the sugar is fully incorporated and dissolved. Next, add the pure vanilla extract, ground cinnamon (if using), fine sea salt, and lemon zest. Increase the speed to medium and beat for another 1–2 minutes, ensuring all aromatics are evenly distributed.
Incorporate the Mascarpone and Cream: Gently fold the mascarpone into the ricotta mixture until just combined, then whip the heavy cream separately to soft peaks and fold it in to lighten the filling. This creates the signature cannoli-like creaminess with a silkier mouthfeel.
Incorporate the Chocolate Chips: Remove the bowl from the mixer. Using a spatula, gently fold in 1 cup of the mini semi-sweet chocolate chips until they are evenly distributed. Be careful not to overmix to avoid melting or breaking the chocolate chips.
Taste and Adjust: Take a small spoonful of the filling and taste it. Adjust for sweetness, salt, cinnamon, or lemon zest to suit your personal preference.
Chill the Filling (Optional but Recommended): Cover the bowl of filling with plastic wrap and refrigerate for at least 30 minutes, or up to a few hours. This allows flavors to meld and the filling to firm up, making it easier to spread and ensuring a richer flavor.
Prepare for Filling: Ensure your blind-baked pie crust is completely cool. Place the cooled crust on a baking sheet, which will make it easier to transfer in and out of the oven and catch any potential spills.
Fill the Crust: Gently spoon the prepared chocolate chip cannoli filling into the cooled pie crust. Use an offset spatula or the back of a spoon to spread the filling evenly across the bottom of the crust, ensuring it reaches all the way to the crimped edges. The filling should be mounded slightly in the center.
Preheat Oven and Bake: Reduce your oven temperature to 350°F (175°C). Place the baking sheet with the filled pie into the preheated oven. Bake for approximately 45–60 minutes.
Checking for Doneness: The pie is ready when the edges of the filling appear set and are lightly golden, while the center still has a slight, delicate jiggle when you gently shake the pie plate. If the edges of your pie crust start to brown too quickly, you can loosely cover them with aluminum foil or use a pie shield. Overbaking can lead to a dry, cracked filling.
Cooling – Patience is a Virtue: Once baked, carefully remove the pie from the oven and place the baking sheet on a wire rack. Let the pie cool completely at room temperature for at least 2–3 hours. After cooling to room temperature, transfer the pie to the refrigerator and chill for at least 4 hours, or preferably overnight. Chilling is non-negotiable for a firm, sliceable pie; flavors also deepen and meld beautifully.
Slicing Your Pie: When ready to serve, remove the chilled pie from the refrigerator. For the cleanest slices, use a long, sharp knife that has been run under hot water and then wiped dry between each cut. This helps glide through the creamy filling and chocolate chips without dragging or sticking.
Garnishing for Presentation: For a final flourish, lightly dust each slice, or the entire pie, with confectioners’ sugar using a fine-mesh sieve. Sprinkle a few additional mini chocolate chips or some elegant chocolate shavings on top of each slice for extra visual appeal and texture. A tiny bit of fresh lemon zest grated over the top before serving can also be delightful.
Optimal Serving Temperature: This Chocolate Chip Cannoli Pie is best enjoyed cold, straight from the refrigerator. The chilling process allows the flavors to fully develop and the texture to become perfectly firm and creamy. If it sits out at room temperature for too long, the filling will soften considerably.
Storing Leftovers: Any leftover Chocolate Chip Cannoli Pie should be stored in an airtight container or tightly covered with plastic wrap in the refrigerator. It will remain delicious for up to 3–4 days. While the crust might soften slightly over time, the filling will remain wonderfully creamy, making it an excellent make-ahead dessert!
Beyond the Slice: Consider preparing individual servings by using small tart pans for charming mini Chocolate Chip Cannoli Pies, perfect for portion control and elegant presentation.

Best Way to Store Chocolate Chip Cannoli Pie

Refrigerate: Store pie covered tightly with plastic wrap or in an airtight container in the refrigerator at 36–40°F (2–4°C) — keeps well for 3–4 days.
Freeze (short term): Wrap individual slices tightly in plastic wrap and then foil, place in a freezer-safe container at 0°F (-18°C) — best for up to 1 month. Thaw overnight in the refrigerator before serving.
Do not store at room temperature for extended periods: Filling softens quickly; leave out only briefly while serving (no more than 2 hours).

Serving Suggestions for Chocolate Chip Cannoli Pie

Classic cold slices: Serve straight from the refrigerator with a light dusting of confectioners’ sugar and a few extra mini chips on top.
Paired with coffee: A robust espresso or a rich cold brew pairs beautifully to cut through the creaminess.
With citrus accents: Add a small spoonful of candied orange peel or a tiny orange segment beside each slice for a zesty contrast.
Dessert sampler: Serve small slices alongside a biscotti and fresh berries to create a varied dessert spread.

Tips to make Chocolate Chip Cannoli Pie

Drain your ricotta well: The single most important step for a non-watery, sliceable filling is thorough draining—don’t shortcut the overnight method if you have the time.
Use room-temperature mascarpone: It blends more smoothly into the ricotta and helps prevent lumps.
Fold chips gently: To keep their shape and texture, fold mini chips in by hand at the end rather than beating them in.
Chill in stages: Cool at room temperature first, then overnight in the fridge for best texture and flavor integration.
Warm knife technique: For cleaner slices, heat the knife under hot water and dry it between cuts.

Variations

Chocolate Lover’s: Double the mini chips in the filling (use up to 1¾ cups) and sprinkle a layer of finely chopped dark chocolate on the crust before adding the filling for an extra-chocolate base.
Citrus-Infused: Replace lemon zest with orange zest and fold in a tablespoon of orange liqueur (like Cointreau) to the filling for a bright, aromatic twist.
Nutty Crunch: Press a thin layer of finely chopped toasted pistachios into the bottom of the crust before filling for added texture and a color pop.

FAQs
Q: How can I tell if my ricotta has been drained enough?
A: Look for a texture similar to firm cream cheese and a significant reduction in whey collected below the sieve; if it still looks soupy, drain longer.

Q: Can I skip blind baking the crust?
A: Blind baking is recommended because the filling is moist. Without blind baking, the crust can become soggy and may not hold its structure under the weight of the filling.

Q: What’s the best way to prevent cracks in the filling?
A: Avoid overbaking; remove the pie when the outer filling is set but the center still has a gentle jiggle. Proper cooling and refrigeration also prevent cracks.

Q: Can I make this pie ahead of time?
A: Yes — make the pie up to 24 hours ahead and keep it refrigerated; flavors often improve after a night in the fridge.

Q: Is it okay to use part-skim ricotta?
A: You can, but whole milk ricotta delivers the creamiest, richest filling. If using part-skim, consider reducing the draining time slightly to retain texture and folding in a touch more mascarpone.

Final thoughts and troubleshooting
This Chocolate Chip Cannoli Pie sits in a sweet spot between an elegant Italian dessert and a homey American pie. The technique—draining ricotta, blind-baking the crust, and gentle folding—matters most, and a little patience rewards you with slices that hold their shape and melt in the mouth. If you encounter a weepy filling or a soggy bottom, retrace those key steps: drain the ricotta longer next time, and ensure the crust is well blind-baked and cooled before filling.

Conclusion

For inspiration and alternative takes on the same beloved dessert, you can compare techniques and presentation ideas with Spicedblog’s Chocolate Chip Cannoli Pie, which explores a slightly different approach, and review another well-regarded recipe at The Merchant Baker’s Chocolate Chip Cannoli Pie for additional tips on flavor balance and finishing touches.