Chocolate Chip Cannoli Pie is a creamy, decadent dessert featuring a buttery vanilla wafer crumb crust filled with a luscious mixture of mascarpone, ricotta, cream cheese, and whipped cream, flavored with lemon zest and cinnamon, and studded with mini chocolate chips. The pie is topped with extra chocolate chips and chilled to set, offering a luscious texture and bright flavor balance.
You’ll love this recipe because it combines the creamy, rich texture of classic cannoli filling with the ease of a no-bake pie, complemented by a crisp homemade crust. The lemon and cinnamon add a fresh zest that balances the sweetness perfectly.
Ingredients
For the Crust:
- 2¼ cups vanilla wafer crumbs (about 60 vanilla wafers) or graham cracker crumbs
- 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
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Preheat oven to 350°F (177°C). Spray a 9-inch pie dish with nonstick spray.
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In a medium bowl, combine vanilla wafer crumbs, brown sugar, and melted butter. Press firmly into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, then cool on wire rack to room temperature.
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In a large bowl, beat mascarpone cheese and powdered sugar until smooth and fluffy. Add vanilla, cinnamon, lemon zest, and ricotta; mix until just combined.
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In a separate bowl, whip heavy cream until stiff peaks form (2-3 minutes). Fold ⅓ of the whipped cream into the ricotta mixture, then gently fold in the remaining whipped cream and ⅔ cup of mini chocolate chips.
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Spread the filling evenly into the cooled crust and sprinkle remaining ⅓ cup chocolate chips over the top.
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Cover with plastic wrap and refrigerate at least 4 hours or overnight to set before serving.
Tips for Success
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Use full-fat ricotta and mascarpone for creamy texture.
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Strain ricotta cheese to remove excess moisture if needed.
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Fold whipped cream gently to retain fluffiness.
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Use mini chocolate chips for best distribution in filling.
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Chill thoroughly for clean slices and optimal texture.
Delicious Variations
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Add chopped pistachios into the filling or on top for crunch.
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Substitute lemon zest with orange zest for citrus variation.
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Drizzle melted chocolate over pie before serving for extra indulgence.
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Use chocolate wafer crumbs for a richer crust.
Frequently Asked Questions
Can I make this pie ahead?
Yes, it tastes best after chilling overnight.
How long can the pie be stored?
Store covered in the refrigerator for up to 3 days.
Is this recipe gluten-free?
No, but use gluten-free crumbs to adapt.
Can I use cream cheese instead of mascarpone?
Mascarpone gives best texture, but cream cheese can be used as substitute.
How do I prevent the crust from getting soggy?
Bake crust before adding filling and allow it to cool completely.
Chocolate Chip Cannoli Pie
- Total Time: 4 hours 30 minutes
- Yield: 10 slices 1x
Description
Creamy, no-bake dessert with a vanilla wafer crust filled with mascarpone, ricotta, cream cheese, and whipped cream, flavored with lemon zest and cinnamon. Mini chocolate chips are folded into the filling and sprinkled on top for a luscious texture and balanced bright flavors.
Ingredients
For the Crust:
2¼ cups vanilla wafer crumbs (about 60 wafers)
¼ cup brown sugar
½ cup unsalted butter, melted
For the Filling:
1 cup mascarpone cheese (8 oz container)
½ cup confectioner’s sugar
1½ teaspoons vanilla extract
¼ teaspoon ground cinnamon
2–3 teaspoons lemon zest
1 cup whole milk ricotta cheese
¾ cup heavy whipping cream
1⅓ cups mini chocolate chips, divided
Instructions
Preheat oven to 350°F (177°C). Grease a 9-inch pie dish.
Combine vanilla wafer crumbs, brown sugar, and melted butter; press firmly into bottom and sides of dish.
Bake 10 minutes, cool to room temperature.
Beat mascarpone and confectioner’s sugar until smooth. Add vanilla, cinnamon, lemon zest, and ricotta; mix until combined.
Whip heavy cream to stiff peaks; fold ⅓ into ricotta mixture, then fold in remaining cream and ⅔ cup chocolate chips.
Spread filling over crust and sprinkle remaining chocolate chips on top.
Cover and refrigerate at least 4 hours or overnight before serving.
Notes
Use full-fat mascarpone and ricotta for best texture.
Strain ricotta if needed to remove moisture.
Fold whipped cream gently to maintain fluffiness.
Chill thoroughly for clean slicing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Pie
- Method: Baking, No-bake filling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/10 slice
- Calories: 570
- Sugar: 23
- Sodium: 180
- Fat: 39
- Saturated Fat: 24
- Carbohydrates: 37
- Fiber: 1
- Protein: 8
- Cholesterol: 110
Keywords: chocolate chip cannoli pie, creamy cannoli dessert, no-bake pie, mascarpone ricotta pie, easy holiday pie
