Chocolate Chip Cannoli Pie

Chocolate Chip Cannoli Pie transforms all the best parts of the classic Italian pastry into an easy to share dessert. Creamy mascarpone and ricotta cheese, bright lemon zest, and a flurry of mini chocolate chips all rest in a crisp vanilla wafer crust. This chilled pie makes the perfect ending to a meal or a memorable treat for any gathering.

I first tried this pie version after craving cannoli but wanting something less fussy for a potluck. It was a hit that disappeared long before dessert was over. Now the request for this recipe always comes up at family birthdays and holidays.

Ingredients

• Vanilla wafer crumbs: for a crunchy and subtly sweet crust you can also use graham crackers if needed look for golden wafers with no cracks
• Brown sugar: brings deep caramel flavor to the crust choose fresh moist sugar for best blending
• Unsalted butter: melts to hold everything together always opt for high quality for a rich taste
• Mascarpone cheese: this Italian cheese gives the filling its signature creamy texture buy a fresh container for smoothness
• Confectioners sugar: provides sweetness without any grittiness use a well sealed brand to avoid clumps
• Vanilla extract: for true depth and warmth pick a real vanilla extract if possible
• Ground cinnamon: adds a whisper of spice and warmth use freshly opened spice for best aroma
• Lemon zest: brightens all the flavors aim for unwaxed lemons and zest only the yellow part
• Whole milk ricotta cheese: essential for authentic cannoli cream always drain off extra liquid for thick results
• Heavy whipping cream: makes the filling ultra light and fluffy check the date for maximum freshness
• Mini chocolate chips: so every slice gets chocolate in every bite use good quality chips for the best melt and flavor

Instructions

Prepare the Crust:

Preheat your oven to 350 degrees Fahrenheit. Coat a 9 inch pie dish with nonstick spray and set aside. In a medium mixing bowl combine the vanilla wafer crumbs brown sugar and melted unsalted butter. Mix until the crumbs are evenly moistened. Firmly press the mixture over the bottom and up the sides of the prepared dish. A flat bottomed glass is perfect to compact the crumbs and create a sturdy base. Bake for 10 minutes until set. Remove the pan and let it cool completely on a wire rack.

Make the Creamy Filling:

In a separate bowl use an electric mixer to whip mascarpone cheese and confectioners sugar together for two to three minutes until the mixture is smooth and creamy. Add the vanilla extract ground cinnamon and lemon zest. Mix gently until just combined then fold in the ricotta cheese making sure everything stays light and uniform.

Whip the Cream:

In a clean bowl beat the heavy whipping cream until stiff peaks form. This should take about two to three minutes on medium speed. Start by gently folding one third of this whipped cream into your cheese filling to lighten it.

Combine the Creams:

Add the remaining whipped cream to the cheese mixture in two parts folding gently with a spatula each time. The goal is to keep as much air in the filling as possible so the pie stays fluffy.

Add Chocolate Chips and Fill the Crust:

Reserve about two thirds of a cup of mini chocolate chips. Fold the rest of the chips gently throughout the filling. Spread this mixture evenly into the cooled crust and smooth the top. Sprinkle the reserved chocolate chips over the surface for a gorgeous chocolate studded finish.

Chill the Pie:

Cover the pie with plastic wrap and place in the refrigerator for at least four hours and preferably overnight. This is essential for a firm slice and developed flavor.

Mascarpone is always my favorite part since it adds a cool silky quality that reminds me of summers in Italy. My cousin once helped me zest the lemon for our holiday pie and it became a family tradition to let everyone take a turn adding their favorite ingredient.

Storage Tips

Keep leftover pie tightly covered in the refrigerator for up to five days. If you plan to serve over several days always cover with plastic wrap pressed right against the surface to help prevent the filling from absorbing fridge odors.

Ingredient Substitutions

If you cannot find vanilla wafers try using plain graham crackers for a slightly different but equally tasty crust. For a nutty spin a handful of finely ground pistachios or almonds can be pressed into the crust mixture. If you want less sweetness use bittersweet mini chocolate chips in the filling.

Serving Suggestions

Each slice is rich so serve the pie in slim wedges. Add fresh berries or a dusting of cocoa powder for a bakery style finish. In the warmer months I love pairing a slice with iced coffee for a refreshing afternoon treat.

Cultural Context

Cannoli originated in Sicily as a celebration dessert during Carnival season. This pie takes those heritage flavors and streamlines the assembly for home kitchens. The chilled filling keeps all the creamy charm of traditional cannoli cream.

Seasonal Adaptations

For summer try stirring in diced strawberries or raspberries. In winter orange zest can be swapped for lemon for a cozier flavor. Crushed amaretto cookies make a festive holiday crust.

Success Stories

Many cooks have shared how this pie brings together friends of all ages. It is always the first dessert to disappear at community gatherings or baby showers. One teen made this pie as her first solo bake and earned rave reviews.

Freezer Meal Conversion

To make this a freezer friendly dessert wrap the cooled and filled pie tightly in plastic wrap and then in foil. Freeze up to two months. Thaw overnight in the refrigerator then uncover and serve chilled.

Chill the pie overnight for the very best flavor. Enjoy every cool creamy bite!

Common Recipe Questions

→ Can I use graham cracker crumbs instead of vanilla wafers for the crust?

Yes, graham cracker crumbs are a great substitute for vanilla wafers and offer a slightly different flavor profile.

→ How can I prevent a soggy crust?

Be sure to bake the crust for the full 10 minutes and let it cool completely before adding the filling. This helps maintain its crispy texture.

→ Can the filling be made ahead of time?

Absolutely, preparing the filling a day in advance allows the flavors to meld and the texture to set properly.

→ Is it necessary to use both mascarpone and ricotta?

Using both cheeses gives the pie a richer texture and classic Italian-inspired flavor, but you can try using all ricotta for a lighter taste.

→ Why whip the cream separately before folding it in?

Whipping the cream adds volume and lightness to the filling, creating a fluffier, creamier consistency.

→ Can other toppings be used besides chocolate chips?

Chopped pistachios, dusted cocoa, or even a drizzle of chocolate sauce are delicious alternatives for topping.