Chocolate Chip Cannoli Pie
This delicious Chocolate Chip Cannoli Pie features a blend of creamy mascarpone and ricotta, combined with mini chocolate chips and a crunchy vanilla wafer crust, making it a perfect dessert for any occasion.
Ingredients
For the Crust
- 2.25 cups vanilla wafer crumbs provides a sweet, crunchy texture
- 0.25 cups brown sugar adds moisture and depth of flavor
- 0.5 cups unsalted butter, melted binds crust ingredients together
For the Filling
- 1 cup mascarpone cheese gives a rich, creamy consistency
- 0.5 cups confectioner’s sugar sweetens and smooths the filling
- 1.5 tsp vanilla extract enhances overall flavor
- 0.25 tsp ground cinnamon adds warmth to the filling
- 2-3 tsp lemon zest brightens the flavors
- 1 cup whole milk ricotta cheese adds creaminess and structure
- 0.75 cups heavy whipping cream provides lightness and richness
- 1.33 cups mini chocolate chips offers bursts of sweetness
Instructions
Preparing the Crust
- In a good-sized mixing bowl, combine the vanilla wafer crumbs and brown sugar.
- Pour in the melted unsalted butter and gently fold it into the crumb mixture.
- Press the crumb mixture evenly into the bottom and up the sides of a pie dish.
Preparing the Filling
- In a large mixing bowl, add the mascarpone cheese, confectioner’s sugar, vanilla extract, ground cinnamon, and lemon zest. Blend until smooth.
- Gently fold the whole milk ricotta cheese into the mascarpone mixture until well combined.
- In another bowl, whip the heavy whipping cream until it reaches soft peaks.
- Gently fold the whipped cream into the cheese mixture in stages.
- Fold the mini chocolate chips into the filling.
Assembling the Pie
- Pour the filling into the prepared crust, spreading it evenly with a spatula.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.
Notes
For best results, chill the pie overnight for optimal flavor development and better texture. Use fresh lemon zest for enhanced flavor, and avoid overmixing the filling to keep it fluffy. Store leftovers in the refrigerator for up to 4 days.