OMG you guys this Chocolate Chip Cannoli Pie is seriously a game changer! First time I made it was for my cousin’s bday and everyone kept asking for seconds. If you’ve ever craved those amazing cannoli flavors but don’t wanna deal with all that frying and filling shells drama this pie is your new BFF. The sweet ricotta filling loaded with mini chocolate chips on that buttery crust is just unreal – all the classic cannoli taste without the hassle!
Why This Chocolate Chip Cannoli Pie Recipe Is About To Become Your Fave
Let’s be real – making traditional cannolis is a PAIN. The shells break the oil splatters everywhere and it takes forever. This Chocolate Chip Cannoli Pie solves literally all those probs while still giving you that authentic taste.
Last summer I brought this to our block party and my neighbor Tony (who’s legit Italian and super picky about desserts) couldn’t believe it wasn’t from a bakery. He actually asked for the recipe which NEVER happens!
The best thing about this pie? It’s totally customizable – wanna add some orange zest? Go for it! Prefer pistachios over chocolate chips? Do your thing! Stick around and I’ll walk you through exactly how to nail this recipe every single time.
What You’ll Need For This Amazing Chocolate Chip Cannoli Pie
For That Perfect Crust
- 1¾ cups graham cracker crumbs – they give that slight sweetness and awesome texture but vanilla wafers work too if that’s what ya have
- 2 tbsp sugar – just enough to sweeten without going overboard
- ½ tsp cinnamon – this makes it taste like actual cannoli shells trust me
- 7 tbsp unsalted butter (melted) – salted works too just skip adding extra salt
For The Dreamy Filling
- 2 cups whole milk ricotta – MUST be whole milk and def drain it overnight or you’ll get a soggy pie
- 8 oz mascarpone cheese – room temp so it blends smooth
- ¾ cup powdered sugar – more or less depending how sweet you like it
- 1 tsp vanilla extract – the real stuff not the fake kind
- ¼ tsp almond extract – secret ingredient that makes it taste special
- Zest of half a lemon – adds that brightness that cuts through richness
- 1 cup mini chocolate chips (divided) – the mini ones distribute better
- Optional: 3 tbsp chopped pistachios for topping – adds nice color and crunch
How To Make The Best Chocolate Chip Cannoli Pie Ever
Step 1: Prep That Crust
- Heat oven to 350°F
- Mix graham crumbs sugar and cinnamon in bowl
- Pour in melted butter and mix til looks like wet sand
- Press firmly into 9-inch pie plate using bottom of measuring cup
- Bake for 10 mins til just starting to get golden edges
- Pull out and let cool completely – patience is key here!
Step 2: Make The Amazing Filling
- Night before: wrap ricotta in cheesecloth and put in strainer over bowl in fridge
- Beat drained ricotta and mascarpone til completely smooth about 3 mins
- Add powdered sugar vanilla and almond extracts and lemon zest
- Mix til everything’s combined but don’t overmix
- Gently fold in ¾ cup of the mini chocolate chips saving rest for top
Step 3: Put It All Together
- Spoon filling into cooled crust and smooth top with spatula
- Sprinkle remaining chocolate chips all over top
- Add pistachios if using them
- Cover carefully with plastic wrap
- Refrigerate AT LEAST 6 hours but overnight is way better
- Pie should be totally firm when ready
Awesome Variations To Try With Your Chocolate Chip Cannoli Pie
- Dark Chocolate Lover’s Version: Use dark chocolate chips and add 2 tbsp cocoa to crust
- Orange Chocolate Dream: Add 1 tbsp orange zest instead of lemon for amazing choc-orange combo
- Nutty Delight: Mix ⅓ cup finely chopped pistachios into filling plus more on top
- Coffee Infused Twist: Add 1 tbsp espresso powder to filling for mocha vibes
- Berry Blast Cannoli Pie: Fold in ½ cup dried cherries or strawberries with the chocolate chips
Pro Tips For Perfect Chocolate Chip Cannoli Pie Every Time
- SERIOUSLY drain that ricotta overnight or you’ll get soggy sad pie
- All dairy ingredients should be room temp before mixing for smoothest result
- Don’t whip filling too much or it’ll get runny weird texture
- Chill bowl and beaters for 10 mins before making filling helps it set better
- If crust crumbles when serving let pie sit out 5-10 mins before cutting
If you’re obsessed with this Chocolate Chip Cannoli Pie like I am don’t miss my Oatmeal Cream Pies for another killer dessert. When apple season hits my Apple Crumble is absolute must-make. Chocoholics need to try my Cream Cheese Brownies asap. And if you’re into coconut my Samoa Pie is literally addictive!
Final Thoughts On This Epic Chocolate Chip Cannoli Pie
This Chocolate Chip Cannoli Pie has legit changed my dessert game forever. My grandma who used to make cannolis from scratch for hours was skeptical when I first mentioned it but now she asks for the recipe to share with her friends at bingo night! There’s something magical about the combo of that creamy slightly sweet filling with the little bursts of chocolate in every bite.
What I love most is how it gives you those traditional flavors while being so much easier to make. Its perfect for special occasions but simple enough for random Tuesday when you’re craving something amazing. Give it a try this weekend – bet your family will be begging for it again!
Chocolate Chip Cannoli Pie
Equipment
- 9-inch pie plate
- Mixing bowls
- Electric mixer
- Cheesecloth
- Spatula
- Measuring cups and spoons
Ingredients
For the Crust:
- 1¾ cups graham cracker crumbs
- 2 tbsp sugar
- ½ tsp cinnamon
- 7 tbsp unsalted butter melted
For the Filling:
- 2 cups whole milk ricotta drained overnight
- 8 oz mascarpone cheese room temperature
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- Zest of ½ a lemon
- 1 cup mini chocolate chips divided
- Optional: 3 tbsp chopped pistachios for topping
Instructions
Step 1: Prepare the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and cinnamon.
- Stir in melted butter until mixture resembles wet sand.
- Press firmly into a 9-inch pie plate using a measuring cup.
- Bake for 10 minutes until slightly golden. Let cool completely.
Step 2: Make the Filling
- Wrap ricotta in cheesecloth and drain overnight in the fridge.
- Beat ricotta and mascarpone with an electric mixer until smooth (about 3 minutes).
- Add powdered sugar, vanilla, almond extract, and lemon zest. Mix until combined.
- Gently fold in ¾ cup of mini chocolate chips.
Step 3: Assemble the Pie
- Spoon filling into the cooled crust and smooth the top.
- Sprinkle remaining chocolate chips and optional pistachios on top.
- Cover with plastic wrap and refrigerate for at least 6 hours (overnight is best).
- Serve chilled and enjoy!
Notes
Nutrition
FAQs About Chocolate Chip Cannoli Pie
How do you make Chocolate Chip Cannoli Pie?
You make Chocolate Chip Cannoli Pie by first creating a cinnamon graham cracker crust then filling it with a mixture of drained ricotta mascarpone powdered sugar and flavorings. After folding in chocolate chips you chill it overnight til firm. The most important steps are draining the ricotta properly and letting the pie set completely before serving.
Can you freeze Chocolate Chip Cannoli Pie?
Yes you can freeze Chocolate Chip Cannoli Pie for up to a month! Just wrap it super well first in plastic wrap then foil. Let it thaw in fridge overnight before serving. The texture might change a tiny bit but still tastes amazing. Pro tip: freeze it without the chocolate chips on top then add fresh ones after thawing for best appearance.
What’s the best way to store Chocolate Chip Cannoli Pie?
The best way to store Chocolate Chip Cannoli Pie is in the refrigerator covered with plastic wrap or in pie container with lid. It needs to stay cold because of the dairy and will last about 3-4 days. Don’t leave it sitting out at room temp longer than an hour especially in summer or it’ll get soft and weird.
Can I use a different type of filling for Chocolate Chip Cannoli Pie?
For sure! While traditional ricotta gives that authentic cannoli flavor you can try using all mascarpone for super rich version or cream cheese for tangy twist. Dairy-free folks can use soaked cashews blended with coconut cream. Just make sure whatever base you use gets properly thickened and will set up firm in fridge.
How long does Chocolate Chip Cannoli Pie last in the fridge?
Chocolate Chip Cannoli Pie stays good in fridge for about 4 days max. After that the crust starts getting soggy and filling texture might separate a bit. You’ll notice if it starts weeping liquid that’s sign it’s reaching end of freshness. Honestly it never lasts that long at my house anyway – usually gone in 2 days!
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