Chocolate Chip Cannoli Pie Recipe

Introduction

Chocolate Chip Cannoli Pie is a delightful twist on the classic Italian dessert, blending creamy ricotta and mascarpone with sweet chocolate chips and a hint of orange zest. This no-bake pie is easy to prepare and perfect for impressing guests or treating yourself to a luscious dessert.

Ingredients

• 1 pre-made pie crust (store-bought or homemade)
• 15 ounces ricotta cheese (drained)
• 8 ounces mascarpone cheese
• 1 cup powdered sugar (sifted)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)
• 1 cup mini chocolate chips (plus extra for garnish)
• Zest of 1 orange

Instructions

1. Step 1: Prepare the pie crust by following package instructions if using pre-made, or roll out your dough and fit it into a 9-inch pie pan. Prick the bottom with a fork to prevent bubbling.
2. Step 2: Preheat the oven to 350°F (175°C). Bake the crust for 10 to 12 minutes until golden brown. Let it cool completely before filling.
3. Step 3: In a large bowl, combine the drained ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon if using. Mix until smooth and creamy.
4. Step 4: Gently fold in the mini chocolate chips and orange zest so they are evenly distributed.
5. Step 5: Pour the filling into the cooled crust and smooth the top with a spatula.
6. Step 6: Cover the pie with plastic wrap and refrigerate for at least 2 hours to allow the filling to set and flavors to meld.
7. Step 7: Before serving, garnish the pie with extra mini chocolate chips and a dusting of powdered sugar. Slice and enjoy!

Tips & Variations

• Swap the pie crust for a graham cracker crust to add a slightly crunchy texture and different flavor profile.
• Substitute ricotta with well-drained cottage cheese for a lighter filling option.
• If mascarpone is unavailable, cream cheese can be used, though it will alter the flavor slightly.
• For an extra citrus kick, add a teaspoon of orange liqueur to the filling mixture.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. If needed, let the pie sit at room temperature for 10 minutes before slicing to make cutting easier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, making the pie a day in advance allows the flavors to develop fully and the filling to firm up for perfect slices.

Is it necessary to drain the ricotta cheese?

Draining the ricotta helps remove excess moisture, ensuring a thicker, creamier filling and preventing a watery crust.

Chocolate Chip Cannoli Pie Recipe

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★★★★★

4.7 from 58 reviews

Indulge in this delightful Chocolate Chip Cannoli Pie featuring a creamy ricotta and mascarpone filling studded with mini chocolate chips and infused with a hint of orange zest, all nestled in a golden, flaky pie crust. Perfectly chilled and garnished for an elegant dessert that echoes the classic flavors of a traditional cannoli in an easy-to-make pie form.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Essential Ingredients

• 1 pre-made pie crust (store-bought or homemade)
• 15 ounces ricotta cheese, drained
• 8 ounces mascarpone cheese
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)
• 1 cup mini chocolate chips, plus extra for garnish
• Zest of 1 orange

Suggested Substitutions

• Pie Crust: Use a graham cracker crust for a different texture
• Ricotta Cheese: Substitute with well-drained cottage cheese for a lighter option
• Mascarpone Cheese: Cream cheese can be used as an alternative with slight flavor variation

Instructions

1. Prepare the Pie Crust: If using a pre-made crust, follow package instructions for baking. If making from scratch, roll out the dough and fit it into a 9-inch pie pan, pricking the bottom with a fork to prevent bubbling.
2. Bake the Crust: Preheat the oven to 350°F (175°C). Bake the crust for 10-12 minutes or until golden brown. Remove and allow to cool completely before filling.
3. Make the Filling: In a large bowl, combine drained ricotta cheese, mascarpone cheese, sifted powdered sugar, vanilla extract, and optional cinnamon. Mix until smooth and creamy for a luscious texture.
4. Fold in Chocolate Chips and Zest: Gently fold in the mini chocolate chips and fresh orange zest, ensuring even distribution throughout the mixture to infuse flavor and texture.
5. Fill the Pie: Pour the prepared filling into the cooled pie crust, smoothing the surface evenly with a spatula for an attractive presentation.
6. Chill the Pie: Cover the pie with plastic wrap and refrigerate for a minimum of 2 hours. Chilling solidifies the filling and blends flavors beautifully.
7. Serve: Just before serving, garnish the top with extra mini chocolate chips and a light dusting of powdered sugar. Slice into wedges and enjoy this elegant dessert.

Notes

• Ensure ricotta cheese is well-drained to prevent a watery filling.
• For a zestier flavor, increase orange zest quantity slightly.
• The cinnamon is optional but adds a warm undertone that complements the chocolate and citrus.
• Chilling time can be extended up to overnight for improved flavor melding.
• Substitute pie crust types based on texture and flavor preferences.

Keywords: Chocolate Chip Cannoli Pie, Cannoli Pie, Ricotta Pie, Mascarpone Dessert, Chocolate Chip Dessert, No-Bake Filling Pie