Decadent Chocolate Chip Cannoli Pie in Just 5 Steps

I still remember the first time I tasted this Chocolate Chip Cannoli Pie at my cousin’s wedding shower. One bite and I was hooked – the creamy ricotta filling with those little bursts of chocolate chips, all nestled in a crisp pie crust. It’s like someone took the best parts of a chocolate chip cookie and a classic Italian cannoli, then made them even better by turning them into pie form!

What I love most is how this dessert feels fancy but couldn’t be simpler to make. The filling comes together in minutes, and using a pre-made crust means you’re just minutes away from that first heavenly bite. It’s become my go-to for potlucks because everyone always asks for the recipe. The combination of rich mascarpone, sweet ricotta, and melty chocolate chips is absolutely irresistible.

Why You’ll Love This Chocolate Chip Cannoli Pie

Trust me, this isn’t just another pie recipe – it’s downright magical! Here’s why it’ll become your new favorite dessert:

• Creamy dreamy texture: The ricotta-mascarpone combo creates this luxuriously smooth filling that melts in your mouth
• Easy as pie (literally): No fancy techniques needed – just mix, pour, and chill
• Crowd-pleaser: Kids go nuts for the chocolate chips while adults adore the sophisticated cannoli flavors
• Perfect make-ahead: It actually gets better as it chills, so no last-minute stress
• Endless variations: Dress it up or down however you like (more on that later!)

Seriously, this pie checks all the boxes – simple, impressive, and downright delicious.

Chocolate Chip Cannoli Pie Ingredients

Let me tell you, the magic of this pie comes down to just a handful of simple ingredients. But here’s the thing – quality really matters here. I learned that the hard way when I tried to skimp once with low-fat ricotta. Never again!

• 1 pre-made pie crust (9-inch) – I like the frozen deep-dish kind, but refrigerated works too. Just don’t tell my Italian grandma I use store-bought!
• 1 cup full-fat ricotta cheese, drained – The full-fat stuff makes all the difference in texture. I drain mine in cheesecloth for 30 minutes to remove excess liquid.
• 1 cup mascarpone cheese – This is what gives that luxuriously creamy mouthfeel. Let it sit at room temp for 15 minutes before mixing.
• 1/2 cup powdered sugar – Sift it first to avoid lumps in your smooth filling.
• 1 teaspoon pure vanilla extract – None of that imitation stuff – the real deal makes the flavors sing.
• 1/2 cup mini chocolate chips – Minis distribute better than regular chips. I use semi-sweet for perfect sweetness.
• 1/4 teaspoon cinnamon – Just a pinch gives that authentic cannoli shop aroma.

See how simple? The hardest part is waiting for it to chill! Oh, and grab an extra bag of chocolate chips – I always end up snacking on them while I cook.

How to Make Chocolate Chip Cannoli Pie

Okay, let me walk you through the easiest pie you’ll ever make! I’ve made this so many times I could do it in my sleep – but don’t worry, I’ll guide you through every step.

1. Preheat that oven: Crank it up to 350°F (175°C). While it heats, take your pie crust out of the freezer if using frozen – no need to thaw!
2. Blind bake the crust: Pop the crust in for 10 minutes until it’s just lightly golden. This prevents a soggy bottom – and nobody wants that. Let it cool completely on a wire rack (patience is key here!).
3. Whip up the magic: In a big bowl, beat together the ricotta, mascarpone, powdered sugar, and vanilla until silky smooth. Taste it – I won’t tell! Fold in the chocolate chips and cinnamon gently so you don’t deflate that gorgeous creaminess.
4. Fill ‘er up: Scoop that luscious filling into your cooled crust and smooth the top. Sprinkle a few extra chocolate chips on top for that bakery-worthy look.
5. The hardest part: Chill it for at least 2 hours (overnight is even better). This lets the flavors mingle and the filling set up perfectly.

See? Told you it was easy! The longest part is waiting for that first slice – but trust me, it’s worth every minute.

Tips for the Perfect Chocolate Chip Cannoli Pie

After making this pie more times than I can count, I’ve picked up some tricks that make all the difference:

• Drain that ricotta well: Wrap it in cheesecloth and let it hang for 30 minutes – extra moisture makes the filling runny
• Fold, don’t stir: Gently incorporate the chocolate chips to keep that cloud-like texture
• Chill time is key: Resist cutting into it early – that 2 hour wait lets the flavors marry
• Garnish right before serving: Add extra chocolate chips and a dusting of powdered sugar at the last minute for maximum wow factor

Follow these simple tips and you’ll get perfect slices every time – no weeping filling or crumbly disasters!

Chocolate Chip Cannoli Pie Variations

Oh, the fun part! This pie is like a blank canvas – here are my favorite ways to mix it up:

• Zesty twist: Add 1 tsp orange zest to the filling for a bright, citrusy pop (my Nonna’s secret!)
• Crunchy swap: Try chopped pistachios or toasted almonds instead of chocolate chips for texture
• Crust makeover: Use a graham cracker or chocolate cookie crust for extra flavor dimensions
• Chocolate overload: Swirl some melted chocolate through the filling before chilling

See? Endless possibilities to make it your own!

Serving and Storing Chocolate Chip Cannoli Pie

Here’s the real scoop – this pie actually gets better the longer it chills! For picture-perfect slices, I always serve it straight from the fridge. The filling holds its shape beautifully when cold, but still melts luxuriously in your mouth.

For that authentic Italian bakery look, I garnish right before serving:

• A light dusting of powdered sugar through a fine sieve
• A sprinkle of extra mini chocolate chips
• Candied orange zest curls if I’m feeling fancy
• A dollop of whipped cream on each slice (because why not?)

Now, about leftovers (if you’re lucky enough to have any!) – just pop a piece of plastic wrap directly on the cut surface and store it in the fridge. It’ll stay fresh-tasting for about 3 days, though the crust might soften slightly after day two.

Pro tip: If you’re making this ahead for a party, wait to garnish until right before serving so everything stays picture-perfect. And resist the urge to leave it out too long – that creamy filling prefers to stay chilled!

Chocolate Chip Cannoli Pie Nutritional Information

Now, let’s be real – we’re not eating pie for its health benefits! But I know some folks like to keep track, so here’s the scoop on what’s in each delicious slice. Just remember, these numbers are estimates – your exact counts might vary depending on the brands you use.

• Calories: About 320 per slice (but totally worth every one!)
• Fat: 20g (that’s what makes it so creamy and dreamy)
• Saturated Fat: 12g (thank the mascarpone for that)
• Sugar: 18g (mostly from the powdered sugar and chocolate chips)
• Protein: 6g (who knew dessert could pack some protein?)
• Carbohydrates: 28g (for all that sweet satisfaction)

If you’re watching certain nutrients, you could try swapping in sugar substitutes or using dark chocolate chips. But between you and me? Life’s too short not to enjoy the real deal sometimes. Everything in moderation, right?

Frequently Asked Questions

I get asked the same questions about this pie every time I make it – so here are the answers you’re probably wondering about:

Can I use low-fat ricotta?
Oh honey, don’t even think about it! I made that mistake once and the filling turned out grainy and sad. Full-fat ricotta gives that signature creamy texture that makes this pie so special.

How long does it REALLY need to chill?
At minimum 2 hours, but overnight is magic. That extra time lets the flavors develop fully. If you cut too soon, you’ll have a delicious mess instead of neat slices!

Can I freeze this pie?
I wouldn’t recommend it – the texture changes when thawed. But it keeps beautifully in the fridge for 3 days (if it lasts that long!).

What if I can’t find mascarpone?
In a pinch, you can use cream cheese, but the taste will be tangier. For closest results, mix 3/4 cup cream cheese with 1/4 cup heavy cream.

Share Your Chocolate Chip Cannoli Pie Experience

I’d love to hear how your pie turns out! Did you add any fun twists? Snap a photo of your masterpiece and tag me – nothing makes me happier than seeing your creations. Leave a comment below to tell me what you think, or share any brilliant variations you come up with. Happy baking!

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