Chocolate Chip Cannoli Pie (Print-Friendly Format)
Creamy mascarpone-ricotta filling and chocolate chips inside a crisp vanilla wafer crust. Chilled until perfectly set.
# Ingredients You’ll Need:
→ Crust
01 -
280 grams vanilla wafer crumbs (approximately 60 wafers or substitute with graham cracker crumbs)
02 -
55 grams light brown sugar
03 -
115 grams unsalted butter, melted
→ Filling
04 -
227 grams mascarpone cheese
05 -
60 grams confectioner's sugar
06 -
7.5 millilitres vanilla extract
07 -
0.5 grams ground cinnamon
08 -
2–3 teaspoons finely grated lemon zest (zest of 1 lemon)
09 -
250 grams whole milk ricotta cheese
10 -
180 millilitres heavy whipping cream
11 -
230 grams mini chocolate chips, divided
# How to Make It:
01 -
Preheat the oven to 175°C. Grease a 23 cm pie dish with nonstick spray and set aside.
02 -
In a medium mixing bowl, mix vanilla wafer crumbs, brown sugar, and melted butter until evenly combined.
03 -
Press the mixture firmly into the bottom and sides of the prepared pie dish. Use a flat-bottomed glass for an even layer. Bake for 10 minutes, then transfer to a wire rack to cool completely.
04 -
With an electric mixer, whip mascarpone and confectioner's sugar for 2–3 minutes until smooth.
05 -
Mix in vanilla extract, ground cinnamon, lemon zest, and ricotta cheese until just combined.
06 -
In a separate bowl, whip heavy cream until stiff peaks form (about 2–3 minutes on medium speed). Gently fold one third of the whipped cream into the ricotta mixture to lighten. Carefully fold in the remaining whipped cream using a rubber spatula until just combined.
07 -
Gently fold 90 grams (roughly two-thirds) of the mini chocolate chips into the filling mixture.
08 -
Spread the filling evenly into the cooled pie crust. Top with the remaining mini chocolate chips.
09 -
Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.
# Extra Tips:
01 -
For best texture, allow pie to set overnight in the refrigerator before slicing.