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Chocolate Chip Cannoli Pie Recipe

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4.8 from 71 reviews

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.

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
  • 1/2 teaspoon cinnamon (optional)
  • 1 cup mini chocolate chips (plus extra for garnish)
  • Zest of 1 orange

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add flavor and chips: Gently fold in the mini chocolate chips and orange zest to distribute them evenly throughout the filling.
  5. Assemble the pie: Pour the prepared filling into the cooled pie crust, smoothing the top with a spatula for an even finish.
  6. 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.
  7. 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.

Find it online: https://alinacooks.com/chocolate-chip-cannoli-pie-recipe/