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–+ servings
Chocolate Chip Cannoli Pie

Indulgent Chocolate Chip Cannoli Pie That’s Easy to Make

Easy Chocolate Chip Cannoli Pie that's a delightful no-bake treat, combining classic cannoli flavors with a refreshing lemon twist.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Vanilla Wafer Crumbs Graham cracker crumbs can be used as a substitute.
  • 1/4 cup Brown Sugar Adds caramel sweetness to the crust.
  • 1/2 cup Unsalted Butter Melted; margarine or coconut oil can be used as alternatives.
For the Filling
  • 1 cup Mascarpone Cheese A mix of cream cheese and heavy cream can be a substitute.
  • 1/2 cup Confectioner's Sugar Use granulated sugar if necessary.
  • 1 teaspoon Vanilla Extract No direct substitutes recommended for best results.
  • 1/2 teaspoon Ground Cinnamon Optional; a sprinkle of nutmeg is a good alternative.
  • 1 tablespoon Lemon Zest Orange zest can be used for a different twist.
  • 1 cup Whole Milk Ricotta Cheese Fresh ricotta is best; cottage cheese can work in a pinch.
  • 1 cup Heavy Whipping Cream Canned coconut cream is a great dairy-free alternative.
  • 1/2 cup Mini Chocolate Chips Dark chocolate chips or chopped nuts can be alternatives.

Equipment

  • 9-inch pie dish
  • mixing bowl
  • hand mixer
  • spatula
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 9-inch pie dish with nonstick spray.
  2. In a medium bowl, combine vanilla wafer crumbs, brown sugar, and melted unsalted butter. Mix until sandy in texture.
  3. Press the crumb mixture evenly into the bottom and sides of the pie dish using a flat-bottomed glass.
  4. Bake the crust for 10 minutes until lightly golden. Let it cool on a wire rack.
  5. Whip together mascarpone cheese and confectioner's sugar for 2-3 minutes until smooth and creamy.
  6. Add vanilla extract, ground cinnamon, lemon zest, and ricotta cheese to the mixture and blend until combined.
  7. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
  8. Gently fold whipped cream into the mascarpone mixture in thirds, and then fold in mini chocolate chips.
  9. Spread the filling into the cooled crust and smooth the top with a spatula.
  10. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  11. Slice and serve chilled, garnishing with chocolate chips or cocoa powder if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For the best flavor and texture, chill overnight and always use fresh ingredients.

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