This Chocolate Chip Cannoli Pie is a creamy, no-fuss dessert that tastes like the best part of a cannoli in every slice. Smooth ricotta filling gets whipped with cream and studded with mini chocolate chips, all tucked into a crisp pie crust. It smells rich and sweet, feels light and fluffy, and has a nice chocolate crunch in each bite. It’s a crowd-pleaser for weeknights, potlucks, and holidays.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 12 minutes (to bake the crust)
- Total Time: 32 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 430 kcal
- Protein: 5 g
- Carbohydrates: 33 g
- Fat: 25 g
- Fiber: 1 g
- Sugar: 19 g
- Sodium: 200 mg
Why Make This Chocolate Chip Cannoli Pie
This pie combines classic cannoli flavors with a simple, pie-friendly format. It’s quicker than making individual shells and filling. The filling is light and airy from whipped cream yet rich from ricotta. The mini chips give a pleasant chocolate bite. The pie looks pretty with a dusting of confectioners’ sugar and scattered chips. You’ll love it for its texture contrast: creamy filling and crisp crust.
How to Make Chocolate Chip Cannoli Pie
Follow these clear steps to build the pie. Chill time is important so the filling sets firm and slices cleanly.
Ingredients:
- 1 pie crust
- 15 oz ricotta cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1 cup heavy cream
- 1/4 cup chocolate chips (for topping)
- Confectioners’ sugar (for dusting)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Place the pie crust in a pie pan and bake according to package instructions until golden. Let the crust cool completely on a wire rack before filling.
Step 2: Mixing
In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Beat or whisk until the mixture is smooth and evenly sweet. Fold in the 1/2 cup mini chocolate chips by hand so they stay distributed.
Step 3: Cooking
In another chilled bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form. Gently fold the whipped cream into the ricotta mixture with a spatula. Fold just until smooth and airy—avoid overmixing so the filling stays light.
Pour the combined filling into the cooled pie crust and spread it evenly with a spatula. Cover the pie and refrigerate for at least 2 hours to set; chilling helps the filling firm up for clean slices.
Step 4: Finishing
Before serving, sprinkle the 1/4 cup chocolate chips over the top and dust the pie lightly with confectioners’ sugar. Slice and serve chilled.
How to Serve Chocolate Chip Cannoli Pie
Serve chilled for best texture. Add fresh berries on the side or a drizzle of chocolate sauce for a fancy touch. For a party, slice and place on a decorative platter. This pie pairs well with strong coffee or a simple dessert wine. For a lighter finish, serve small wedges with a lemon or berry compote.
How to Store Chocolate Chip Cannoli Pie
- Refrigerator: Store covered in the fridge for up to 3 days. Keep it sealed to prevent absorption of other fridge odors.
- Freezing: You can freeze individual slices wrapped tightly in plastic and foil for up to 1 month. Thaw in the refrigerator overnight before serving.
- Tip: Add the chocolate chips and confectioners’ sugar right before serving to keep the top fresh and crisp.
Expert Tips for Perfect Chocolate Chip Cannoli Pie
- Use whole-milk ricotta for the richest flavor and creamiest texture. If your ricotta is grainy, press it through a fine sieve or blend briefly for smoothness.
- Chill your mixing bowl and beaters for whipping cream faster and with more volume.
- Fold the whipped cream in gently. Overmixing will deflate the air and make the filling dense.
- If the pie crust puffs while baking, prick the bottom lightly with a fork before baking or use pie weights.
- Taste the filling before folding in whipped cream. If you prefer it sweeter, add a bit more powdered sugar (start with 1-2 tablespoons).
- Use mini chocolate chips for even distribution. Regular chips may sink or create uneven pockets of chocolate.
Delicious Variations
- Lemon Cannoli Pie: Add 1 tablespoon lemon zest and 1–2 tablespoons lemon juice to the ricotta mixture for a citrus twist.
- Nutty Crunch: Fold in 1/3 cup chopped toasted pistachios or almonds for texture and color.
- Espresso-Chocolate: Stir 1 teaspoon instant espresso powder into the filling for a mocha note.
- Chocolate Crust: Use a chocolate cookie crust instead of a plain pie crust for extra chocolate flavor.
- Fruit Swirl: Gently swirl in a few tablespoons of raspberry jam into the filling before chilling for a sweet-tart contrast.
Frequently Asked Questions
Q: Can I use part-skim ricotta to make this pie?
A: Yes. Part-skim ricotta works, but the filling will be slightly lighter in flavor and texture. For best richness, use whole-milk ricotta.
Q: How long does the pie need to chill before serving?
A: Chill at least 2 hours. This time lets the filling firm up so the pie slices cleanly. If you have time, chill 3–4 hours for an even firmer set.
Q: Can I make this pie ahead for a party?
A: Yes. Make the pie up to 2 days ahead. Add the topping chips and confectioners’ sugar just before serving to keep the top fresh.
Q: My ricotta is grainy. How can I fix it?
A: Smooth the ricotta by pressing it through a fine sieve or blending it briefly in a food processor or blender. That gives a velvety texture like a cannoli filling.
Q: Can I use whipped topping instead of heavy cream?
A: You can use a stabilized whipped topping, but the texture and flavor will differ. Heavy cream whipped to stiff peaks gives the lightest, most authentic result.
Q: Can I substitute cream cheese for some ricotta?
A: Yes—substitute up to 4 oz cream cheese to make the filling tangier and firmer. Soften the cream cheese first and blend until smooth.
Q: Will the mini chocolate chips sink to the bottom?
A: Mini chips are less likely to sink. To reduce sinking, toss chips in a little powdered sugar before folding into the filling.
Conclusion
This Chocolate Chip Cannoli Pie is an easy, satisfying dessert that combines creamy ricotta, fluffy whipped cream, and chocolate chips in a crisp crust. It’s simple to make, attractive on the table, and hits familiar cannoli flavors in a pie form. For more inspiration and a similar recipe note, check out this Chocolate Chip Cannoli Pie | Spicedblog. Give it a try—you’ll likely find it becomes a favorite for gatherings and simple family treats.
Print
Chocolate Chip Cannoli Pie
- Total Time: 32 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy, no-fuss dessert that combines classic cannoli flavors in a simple pie format. Smooth ricotta filling is whipped with cream and mini chocolate chips, all nestled in a crisp pie crust.
Ingredients
- 1 pie crust
- 15 oz ricotta cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1 cup heavy cream
- 1/4 cup chocolate chips (for topping)
- Confectioners’ sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Place the pie crust in a pie pan and bake according to package instructions until golden. Let the crust cool completely on a wire rack before filling.
- In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Beat until smooth. Fold in the mini chocolate chips gently.
- In another chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture. Pour into the cooled pie crust and spread evenly. Cover and refrigerate for at least 2 hours to set.
- Before serving, sprinkle the topping chocolate chips and dust with confectioners’ sugar. Slice and serve chilled.
Notes
Serve chilled for best texture. Add fresh berries or a drizzle of chocolate sauce for a fancy touch. Store covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 19g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
