Chocolate Chip Cannoli Pie Recipe is like a cozy hug on a plate, blending the creamy, dreamy smoothness of ricotta and mascarpone with the crispy comfort of a golden pie crust and the delightful surprise of mini chocolate chips. Whether you’re craving a sweet treat for a family gathering, a special holiday, or simply dessert after a busy day, this recipe hits the spot without stress. If you love classic Italian flavors with a fun twist, you’ll find this pie is the perfect answer to your dessert dilemmas.
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What Makes This So Good
This Chocolate Chip Cannoli Pie Recipe captures the best of all worlds—light, creamy filling meets crunchy crust and pockets of melty chocolate. The orange zest adds a gentle citrus brightness that really elevates the traditional cannoli flavor, making each bite layered and exciting. I love how simple it is, yet how impressively delicious it feels when served.
- Big Flavor, Minimal Fuss: You get authentic cannoli cream richness with the ease of no-bake filling and a quick bake on the crust.
- Family-Friendly: Kids and adults alike adore the sweet, creamy texture combined with chocolate chips that sneak in a bit of fun.
- Simple Ingredients: It calls for basics you likely have or can find easily, like ricotta, mascarpone, and vanilla.
- Works Any Night: It’s fabulous for weeknight desserts or planned celebrations since you prep ahead and chill.
Ingredient Guide
Getting the most out of your Chocolate Chip Cannoli Pie Recipe starts with choosing ingredients that marry well and bring out each other’s best qualities. Here’s what to keep in mind when picking and prepping:
- Pie Crust: A pre-made crust saves time but homemade offers a buttery crunch that's unbeatable—opt for a refrigerated pie dough for best convenience and flavor.
- Ricotta Cheese: Drain it well to avoid watery filling; fresh, whole milk ricotta gives that luscious texture I love.
- Mascarpone Cheese: Adds extra creaminess and richness—look for high-quality mascarpone in the dairy section—it makes a huge difference.
- Powdered Sugar: Sift it to prevent lumps and ensure a smooth, silky filling that melts on your tongue.
- Vanilla Extract: Pure vanilla enhances the custardy notes—don’t skimp, it’s worth it.
- Cinnamon (Optional): A pinch creates warmth and depth, but leave it out if you prefer a purer sweet flavor.
- Mini Chocolate Chips: Their size is perfect for creamier bites without overpowering—regular chips can work but mini is ideal.
- Orange Zest: Fresh zest makes all the difference, lending a bright, fragrant twist that's classic in cannoli flavors.
Quick Reminder: Full measurements and timing details are all in the recipe card below, so you can focus on enjoying the process.
How to Make Chocolate Chip Cannoli Pie Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 350°F (175°C). If you’re using a store-bought crust, go ahead and place it in your pie pan and give it a gentle dock with a fork to prevent bubbling. Bake it for 10 to 12 minutes until it turns a warm golden brown—this is key for a crisp base that won’t get soggy once the filling goes in. Let the crust cool completely before filling.
Step 2 — Cook with Confidence
This part is joyfully quick and no-cook! In a mixing bowl, combine the drained ricotta and mascarpone cheeses until smooth and creamy. Add the sifted powdered sugar, vanilla extract, and cinnamon if using, mixing gently but thoroughly. You’ll notice the texture becomes luxuriously soft and fluffy—perfect for spooning into your pie shell.
Fold in the mini chocolate chips and fresh orange zest evenly—they’re the cherry on top of this luscious filling. Pour this heavenly mixture into your cooled pie crust and smooth the surface with a spatula for a clean, inviting look.
Step 3 — Finish & Serve
Cover the pie with plastic wrap and refrigerate for at least two hours to let it firm up and allow all those incredible flavors to meld. Before serving, sprinkle a handful of extra mini chocolate chips on top for a pretty, inviting garnish. The final result is a pie that slices beautifully with creamy filling and crispy edges. Serve it chilled—each bite melts in your mouth with that perfect balance of chocolate and citrus.
Extra Helpful Tips
I’ve found these simple tweaks make your Chocolate Chip Cannoli Pie Recipe even better and stress-free to prepare:
- Watch for This Sign: When mixing the cheeses and sugar, don’t overbeat; the texture should be creamy, not overly loose or runny.
- Temperature Trick: Make sure your pie crust is cooled fully before adding filling to avoid any sogginess.
- Prep-Ahead Option: You can assemble the filling the day before and keep it refrigerated; it actually helps deepen the flavors.
- Avoid This Common Mistake: Don’t skip draining the ricotta—too much moisture can hurt the texture.
Serve & Enjoy
Easy Enhancements
Want to take your Chocolate Chip Cannoli Pie Recipe up a notch? Try drizzling some melted dark chocolate or a light dusting of cocoa powder on top. A handful of toasted pistachios adds a delightful crunch and extra nuttiness, too. If you’re feeling fancy, a few fresh mint leaves make a bright, fresh garnish that pairs beautifully with the creamy texture and citrus notes.
Tasty Pairings
This pie pairs wonderfully with a cup of strong espresso or a sweet dessert wine like Moscato. For something lighter, a simple glass of cold milk complements the richness perfectly. Serve alongside fresh berries or whipped cream for a full dessert experience that everyone will love.
Quick Plating Tips
Slice your pie carefully with a sharp knife dipped in hot water for clean edges. Arrange slices on pretty plates and add a small spoonful of whipped cream or a dusting of powdered sugar for that bakery feel. Sprinkle a few extra mini chocolate chips nearby or a twist of orange zest on top to make things pop visually.
Store, Freeze & Reheat
Fridge Storage
Keep your Chocolate Chip Cannoli Pie Recipe covered tightly with plastic wrap or in an airtight container in the fridge. It stays fresh and creamy for about 3 to 4 days. You might notice the crust soften a bit over time, but it remains delicious!
Freezer Friendly?
This pie isn’t the best candidate for freezing because the creamy filling can separate and become watery upon thawing. For best results, enjoy this treat fresh or refrigerated.
Reheat Like New
Because this dessert is served chilled, reheating isn’t usually necessary. However, if you want to soften the crust, briefly warm just the bottom of the slice in a toaster oven for 2-3 minutes. Otherwise, enjoy it straight from the fridge for that perfect creamy texture.
Chocolate Chip Cannoli Pie Recipe FAQs
Absolutely! A homemade pie crust adds wonderful buttery flavor and texture, but a good-quality pre-made crust works great for convenience without sacrificing taste.
Yes, I highly recommend draining it well. Too much moisture can make the filling runny and affect the pie’s texture badly.
Definitely. This pie actually tastes better after a night in the fridge when the flavors meld nicely and the filling firms up perfectly.
Yes! The creamy filling, sweet chocolate, and gentle orange zest make it a favorite for kids and adults alike, especially without any strong or spicy flavors.
Final Flavor Thoughts
This Chocolate Chip Cannoli Pie Recipe has become one of my go-to favorites when I want a no-fuss, no-bake dessert that wows. Give it a try and let me know if you love it as much as I do! Feel free to share your own twists or star ratings in the comments. Next time, maybe try swapping the orange zest for lemon or stirring in some toasted nuts for crunch. Happy baking and happy tasting!
Print📖 Recipe
Chocolate Chip Cannoli Pie Recipe
This decadent Chocolate Chip Cannoli Pie features a crisp baked pie crust filled with a luscious blend of ricotta and mascarpone cheeses, sweetened with powdered sugar and enhanced with vanilla, cinnamon, and a hint of orange zest. Studded generously with mini chocolate chips, this no-bake filling sets in the fridge to create a creamy, flavorful dessert that pays homage to traditional cannoli flavors in a convenient pie form.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Ingredients
Pie Crust
- 1 pre-made pie crust (store-bought or homemade)
Filling
- 15 ounces ricotta cheese (drained)
- 8 ounces mascarpone cheese
- 1 cup powdered sugar (sifted)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- 1 cup mini chocolate chips (plus extra for garnish)
- Zest of 1 orange
Instructions
- Prepare the crust: Roll out or place the pre-made pie crust into a 9-inch pie dish. Follow package directions or your recipe if making from scratch.
- Bake the crust: Preheat your oven to 350°F (175°C). Bake the crust for 10-12 minutes until it becomes golden brown and set. Remove from oven and allow it to cool completely before adding the filling.
- Make the filling: In a large mixing bowl, combine the drained ricotta cheese, mascarpone cheese, sifted powdered sugar, vanilla extract, and cinnamon if using. Mix until the mixture is smooth and creamy.
- Add flavor and chips: Gently fold in the mini chocolate chips and orange zest to distribute them evenly throughout the filling.
- Assemble the pie: Pour the prepared filling into the cooled pie crust, smoothing the top with a spatula for an even finish.
- Chill to set: Cover the pie with plastic wrap and refrigerate for at least 2 hours to allow the filling to firm up and meld the flavors.
- Garnish and serve: Before serving, garnish the top of the pie with additional mini chocolate chips for a lovely finishing touch. Slice and enjoy chilled for best flavor and texture.
Notes
- Ensure the ricotta cheese is well drained to avoid a watery filling.
- For an extra citrus boost, you can add more orange zest or a splash of orange juice.
- If you prefer, substitute mini chocolate chips with dark or white chocolate chips.
- Keep the pie refrigerated until ready to serve to maintain its texture.
- This pie is best served chilled and eaten within 2-3 days.
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