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Chocolate Chip Cannoli Pie

Chocolate Chip Cannoli Pie

The Crispy Chef
This Chocolate Chip Cannoli Pie is a game-changer! It captures the classic flavors of a cannoli in a creamy, no-fuss pie. With a buttery graham cracker crust, sweet ricotta filling, and plenty of mini chocolate chips, this dessert is sure to impress. Perfect for special occasions or just because!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 385 kcal

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

For best texture, ensure ricotta is well-drained.
Pie should be firm before slicing.
Store in the fridge for up to 4 days or freeze for up to 1 month.

Nutrition

Calories: 385kcalCarbohydrates: 36gProtein: 9gFat: 23gCholesterol: 55mgSodium: 180mgSugar: 25g
Keyword Cannoli Dessert, Chocolate Chip Cannoli Pie, No-Bake Cannoli Pie, Ricotta Pie
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