Go Back
–+ servings
Chocolate Chip Cannoli Pie

Decadent Chocolate Chip Cannoli Pie for Easy Summer Indulgence

This no-bake Chocolate Chip Cannoli Pie offers a creamy filling and a crunchy crust, making it a perfect summer dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups Vanilla Wafer Crumbs Consider using graham cracker crumbs for a different flavor.
  • 1/4 cup Brown Sugar Adds sweetness and depth.
  • 1/2 cup Unsalted Butter Melted for easy mixing.
Filling
  • 1 cup Mascarpone Cheese Essential for the decadent filling.
  • 1/2 cup Confectioner’s Sugar Adjust the amount to suit your taste.
  • 1 teaspoon Vanilla Extract Infuses deep flavor.
  • 1/2 teaspoon Ground Cinnamon Enhances warmth; a pinch goes a long way.
  • 1 tablespoon Lemon Zest Fresh citrus notes from one lemon.
  • 1 cup Whole Milk Ricotta Cheese Important for authentic flavor.
  • 1 cup Heavy Whipping Cream Whip until stiff peaks.
  • 1 cup Mini Chocolate Chips For folding into the filling and topping.
Topping Additions
  • 1/2 cup Extra Mini Chocolate Chips For sprinkling on top.
  • 1/4 cup Chopped Nuts Like walnuts or pistachios for crunch.
  • 1/4 cup Chopped Candied Fruit For sweetness and color.

Equipment

  • Mixing bowl
  • hand mixer
  • Pie Dish

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish. Combine the vanilla wafer crumbs, brown sugar, and melted unsalted butter until fully incorporated. Press firmly into the dish and bake for 10 minutes. Let it cool completely.
Make the Filling
  1. In a large bowl, whip mascarpone cheese and confectioner’s sugar until smooth. Add vanilla extract, ground cinnamon, and lemon zest, mixing until well combined. Gently fold in the ricotta cheese.
Whip the Cream
  1. Whip the heavy whipping cream in a separate bowl until stiff peaks form, about 3-5 minutes. Fold into the mascarpone mixture carefully.
Add Chocolate Chips
  1. Gently fold in two-thirds of the mini chocolate chips into the filling mixture.
Assemble the Pie
  1. Spread the filling evenly into the cooled pie crust, sprinkle remaining chocolate chips on top, cover with plastic wrap, and refrigerate for at least 4 hours.
Serve and Enjoy
  1. Carefully remove the pie from the refrigerator, slice, and serve chilled. Garnish as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 180mgPotassium: 130mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Use room temperature ingredients for smoother mixing. Be gentle when folding whipped cream. Avoid freezing for best results.

Tried this recipe?

Let us know how it was!