Description

This Chocolate Chip Cannoli Pie takes all the creamy, zesty, and chocolate-studded goodness of a classic cannoli and transforms it into a luscious, no-fuss dessert. A buttery vanilla wafer crust holds a rich, whipped filling of mascarpone, ricotta, and mini chocolate chips, making this pie a perfect make-ahead treat for holidays, parties, or indulgent weekends.

Ingredients

For the Crust:
2¼ cups vanilla wafer crumbs (about 60 wafers)
¼ cup brown sugar
½ cup unsalted butter, melted

For the Filling:
1 cup mascarpone cheese (8 oz)
½ cup confectioner’s sugar
1½ teaspoons vanilla extract
¼ teaspoon ground cinnamon (optional but recommended)
2 to 3 teaspoons lemon zest (zest of 1 lemon)
1 cup whole milk ricotta cheese
¾ cup heavy whipping cream
1⅓ cups mini chocolate chips, divided

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Instructions

Make the Crust:
Preheat oven to 350°F (175°C). Spray a 9-inch pie dish with nonstick spray.
In a medium bowl, combine vanilla wafer crumbs, brown sugar, and melted butter. Mix until evenly coated.
Press the mixture firmly into the bottom and sides of the pie dish using a flat-bottomed glass.
Bake for 10 minutes, then remove and let cool completely on a wire rack.
Prepare the Filling:
In a large bowl, beat the mascarpone and confectioner’s sugar with an electric mixer until smooth, about 2–3 minutes.
Add vanilla extract, cinnamon, lemon zest, and ricotta cheese. Mix until just combined.
In a separate bowl, whip the heavy cream until stiff peaks form (2–3 minutes).
Fold one-third of the whipped cream into the cheese mixture to lighten it, then gently fold in the rest.
Stir in ⅔ cup of mini chocolate chips.
Assemble and Chill:
Spoon the filling into the cooled crust and spread evenly.
Sprinkle the remaining chocolate chips on top.
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results

Notes

Make ahead: This pie sets beautifully overnight—ideal for entertaining or prepping ahead.
Crust swaps: Graham cracker crumbs can be used instead of vanilla wafers.
Texture tip: Make sure to whip the cream to stiff peaks for a light, airy filling.
Variations: Add chopped pistachios or a drizzle of melted chocolate before serving for extra flair.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake (with baked crust)
Cuisine: Italian-American