Tired of complicated desserts that never quite live up to the pictures? Let me introduce you to my Creamy Chocolate Chip Cannoli Pie the dessert that delivers on its promises with every silky, sweet bite!
This cannoli-inspired pie transforms the beloved Italian pastry into a showstopping dessert that combines a buttery crust with a velvety ricotta filling studded with chocolate chips. It’s the perfect balance of sweetness and richness that will have everyone asking for seconds.
As the heart behind Foodydish, I’ve spent years perfecting dessert recipes that bring people together. This Cannoli Pie emerged from countless family gatherings where I wanted something special but manageable and it’s become our most requested treat!
In this recipe, I’ll walk you through selecting the perfect ingredients, mastering the creamy filling, assembly tips, and even some exciting variations to make this dessert your own.
Why This Cannoli Pie Recipe Works
- Uses simple, easy-to-find ingredients that create gourmet results
- Prep time under 30 minutes with minimal baking required
- Perfect for make-ahead entertaining or weekend family treats
- Combines traditional cannoli flavors in an approachable pie format
Choosing the Right Ingredients for Cannoli Pie
Best Cheeses for Authentic Flavor
For a truly authentic cannoli pie experience, whole milk ricotta is non-negotiable. Look for fresh ricotta that isn’t watery brands like Galbani or BelGioioso offer excellent texture. For added richness, I blend in mascarpone cheese, which creates that signature creamy mouthfeel we all love.
Sweeteners and Flavorings
Traditional cannoli filling relies on powdered sugar rather than granulated for the smoothest texture. Don’t skip the pure vanilla extract and a touch of orange zest these seemingly small additions are what elevate this pie from good to extraordinary.
Chocolate Selection
While mini chocolate chips are traditional in cannoli, I recommend high-quality semi-sweet chips (60-70% cacao) for the most balanced flavor. They provide the perfect contrast to the sweet, creamy filling without overwhelming it.
Ingredients & Prep for Cannoli Pie
Crust Essentials
- Graham cracker crumbs
- Melted butter
- Pinch of salt
- Optional: 1 tsp cinnamon for depth
Creamy Filling Components
- Whole milk ricotta cheese → drained overnight for best results
- Mascarpone cheese → brought to room temperature
- Powdered sugar → sifted to prevent lumps
- Pure vanilla extract → never imitation
- Orange zest → freshly grated
- Mini chocolate chips → plus extra for topping
- Pinch of salt → enhances all flavors
Optional Garnishes
- Chopped pistachios
- Candied orange peel
- Shaved chocolate
- Dusting of powdered sugar
Step-by-Step Cannoli Pie Instructions
Pre-Cooking Cannoli Pie Prep
- Drain ricotta cheese by placing it in a fine-mesh sieve lined with cheesecloth over a bowl. Refrigerate overnight to remove excess moisture.
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and a pinch of salt until the mixture resembles wet sand.
- Press the mixture firmly into a 9-inch pie plate, creating an even layer on the bottom and up the sides.
Baking the Cannoli Pie Crust
- Bake the crust for 8-10 minutes until lightly golden.
- Remove from oven and cool completely on a wire rack before filling.
Creating the Cannoli Pie Filling
- In a large mixing bowl, beat drained ricotta and mascarpone until smooth and fluffy (about 2-3 minutes).
- Add sifted powdered sugar, vanilla extract, and orange zest, beating until well combined.
- Gently fold in mini chocolate chips, being careful not to overmix.
Assembling Your Cannoli Pie
- Spoon the filling into the cooled crust, creating an even, smooth top with an offset spatula.
- Sprinkle additional chocolate chips over the surface.
- Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and filling to set.
Pro Tips for Perfect Cannoli Pie
Achieving the Ideal Texture
- Always drain your ricotta overnight this prevents a watery filling
- Beat the cheese mixture just until smooth overmixing can make it runny
- Chill the pie for a full 4 hours minimum before serving for clean slices
Tool Recommendations
- Fine mesh strainer and cheesecloth for draining ricotta
- Stand mixer with paddle attachment for the smoothest filling
- Springform pan alternative for easy serving
Storage & Make-Ahead Tips
- Store in the refrigerator for up to 3 days
- Not suitable for freezing as the texture changes upon thawing
- Can prepare components separately up to 2 days ahead of assembly
Looking for more dessert inspiration? Check out my collection of sweet treats on Pinterest where I share my favorite discoveries and creations!
Flavor Variations for Cannoli Pie
Chocolate Lover’s Delight
Replace the graham cracker crust with chocolate cookie crust and add 2 tablespoons of cocoa powder to the filling for an intensely chocolatey experience.
Nutty Enhancement
Add 1/3 cup finely chopped pistachios or toasted almonds to both the filling and as a decorative topping.
Fruity Twist
Fold in 1/4 cup dried cherries or cranberries to add a delightful tartness that balances the sweet filling.
| Variation | Added Ingredients | Best Served With |
|---|---|---|
| Chocolate Lover’s | Chocolate cookie crust, cocoa powder | Espresso or coffee |
| Nutty Delight | Pistachios or almonds | Amaretto whipped cream |
| Fruity Twist | Dried cherries or cranberries | Fresh berries on top |
| Traditional | Standard recipe | Dusting of cinnamon |
Serving Suggestions for Cannoli Pie
- Pair with a shot of espresso or cappuccino for an authentic Italian experience
- Add a dollop of lightly sweetened whipped cream on each slice
- Serve with fresh berries for a beautiful color contrast and fresh flavor
- Dust with powdered sugar just before bringing to the table for visual appeal
FAQs About Cannoli Pie
Can I use cottage cheese instead of ricotta?
No, cottage cheese has a different texture and moisture content. For authentic flavor, stick with ricotta, making sure to drain it properly.
Why is my filling too runny?
The most common culprit is not draining the ricotta long enough. Make sure to drain overnight and don’t skip the chilling time before serving.
Can I make this without a pie crust for a gluten-free option?
Absolutely! You can serve the filling in parfait glasses layered with gluten-free cookies or simply in dessert bowls topped with chocolate chips and nuts.
Conclusion
This Creamy Chocolate Chip Cannoli Pie brings together the beloved flavors of traditional cannoli in a format that’s perfect for sharing. The contrast between the crisp crust and silky filling creates a dessert experience that’s both familiar and exciting.
Whether you’re hosting a dinner party or simply craving something special for your family, this pie delivers impressive results with minimal effort. The best part? You can prepare it ahead, giving you more time to enjoy with your loved ones.
I’d love to see your Cannoli Pie creations! Share your photos and let me know which variation became your favorite. And if you enjoyed this recipe, don’t forget to check out my other Italian-inspired desserts that bring a taste of la dolce vita to your table.
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Creamy Chocolate Chip Cannoli Pie: A Dessert Dream Come True!
- Total Time: 4 hrs 20 mins (including chilling)
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A luscious no-bake Creamy Chocolate Chip Cannoli Pie featuring a sweet ricotta and mascarpone filling studded with mini chocolate chips, nestled in a crisp graham cracker crust and topped with whipped cream and chocolate drizzle.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
1 1/2 cups whole milk ricotta cheese
1 cup mascarpone cheese
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 tsp cinnamon (optional)
3/4 cup mini chocolate chips
1 cup heavy cream
2 tbsp powdered sugar (for whipped cream)
Chocolate sauce or shaved chocolate, for garnish
Instructions
1. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
2. Press mixture firmly into a 9-inch pie dish to form the crust. Chill for 30 minutes.
3. In a large bowl, beat together ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth and creamy.
4. Fold in mini chocolate chips.
5. Spread the filling evenly into the chilled crust and refrigerate for at least 4 hours, or until set.
6. Whip heavy cream with powdered sugar until stiff peaks form.
7. Top pie with whipped cream, chocolate drizzle, or shaved chocolate before serving.
8. Slice and enjoy chilled.
Notes
For a crunchier crust, bake it at 350°F for 8 minutes before filling.
Use part-skim ricotta for a lighter texture.
Best served within 2–3 days — keep refrigerated until ready to serve.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg
Keywords: cannoli pie, chocolate chip cannoli dessert, Italian no-bake pie, mascarpone ricotta filling