Name: Chocolate Chip Cannoli Pie Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: Italian
Ingredients: 1 pre-made pie crust (store-bought or homemade); 15 ounces ricotta cheese (drained); 8 ounces mascarpone cheese; 1 cup powdered sugar (sifted); 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon (optional); 1 cup mini chocolate chips (plus extra for garnish); Zest of 1 orange

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Introduction

This Chocolate Chip Cannoli Pie is a delightful twist on the classic Italian dessert. Creamy ricotta and mascarpone blend with chocolate chips and a hint of orange zest, all nestled in a crisp pie crust. It’s an easy, crowd-pleasing dessert perfect for any occasion.

A slice of pie sits on a white plate with ridged edges, showing three layers: at the bottom is a dark brown crumbly crust, above it is a thick creamy white layer with small dark chocolate chips mixed inside, and the top layer is also creamy white, sprinkled evenly with larger dark chocolate chips. A silver fork rests on the plate near the pie slice. In the background, on a white marbled surface, the remaining pie can be seen slightly out of focus, along with a blurred light gray cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pre-made pie crust (store-bought or homemade)
15 ounces ricotta cheese (drained)
8 ounces mascarpone cheese
1 cup powdered sugar (sifted)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
1 cup mini chocolate chips (plus extra for garnish)
Zest of 1 orange (for added flavor)

Instructions

Step 1: Prepare the pie crust according to the package instructions or your preferred homemade recipe.
Step 2: Bake the crust at 350°F (175°C) for 10-12 minutes until it turns golden brown. Allow it to cool completely before filling.
Step 3: In a mixing bowl, combine the drained ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon until the mixture is smooth and creamy.
Step 4: Fold in the mini chocolate chips and orange zest evenly to distribute throughout the filling.
Step 5: Pour the filling into the cooled pie crust and smooth the surface with a spatula.
Step 6: Cover the pie and refrigerate it for at least 2 hours to allow the filling to set properly.
Step 7: Before serving, garnish the pie with additional mini chocolate chips. Serve chilled and enjoy!

Tips & Variations

For a nutty crunch, sprinkle chopped pistachios on top before serving.
If you prefer a citrus twist, substitute orange zest with lemon or lime zest.
Use cannoli-shaped cookie shells on the side for an interactive dessert experience.
Make sure to drain the ricotta well to avoid a watery filling.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve, as the filling can soften at room temperature. Leftovers may become slightly watery; stir gently before serving if needed.

How to Serve

The image shows a slice of a three-layered dessert on a white plate with a shiny silver fork beside it. The bottom layer is a thick, dark brown crumbly crust. The middle layer is a tall, creamy off-white filling with small specks of dark chocolate mixed throughout. The top layer is smooth cream, covered with scattered small dark chocolate chips. In the background, the rest of the dessert sits on a dark plate, slightly out of focus, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, it’s best made a few hours ahead or the day before to allow the filling to set nicely in the refrigerator.

What can I substitute for mascarpone if I can’t find it?

You can use cream cheese softened, combined with a little heavy cream or sour cream, to mimic mascarpone’s texture and flavor.