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