Print

Chocolate Chip Cannoli Pie: A Decadent Twist on a Classic Favorite

Chocolate Chip Cannoli Pie: A Decadent Twist on a Classic Favorite
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, spiced cannoli-inspired pie with a buttery vanilla wafer crust and a creamy ricotta-mascarpone filling mixed with mini chocolate chips and citrus zest. No deep-frying needed—ideal for holiday dessert prep and Mediterranean-sweet fusion lovers.

Ingredients

Scale

2¼ cups vanilla wafer crumbs (~60 crushed vanilla wafers)
¼ cup packed brown sugar
½ cup unsalted butter, melted
1 cup mascarpone cheese (240g)
½ cup confectioner’s sugar (60g)
1½ tsp vanilla extract
¼ tsp ground cinnamon
2–3 tsp freshly grated lemon zest (from 1 lemon)
1 cup whole milk ricotta cheese (230g)
¾ cup heavy whipping cream (180ml)
1â…“ cups mini chocolate chips (divided)

Instructions

Preheat oven to 350°F
Spray a 9-inch pie dish with nonstick cooking spray
Combine vanilla wafer crumbs, brown sugar, and melted butter in a bowl
Press the mixture evenly into the pie dish using a flat-bottomed glass
Bake for 10 minutes until golden
Cool crust completely on a wire rack
Use an electric mixer to whip mascarpone and confectioner’s sugar for 2-3 minutes
Add vanilla, cinnamon, and lemon zest to the mascarpone mixture
Fold in ricotta cheese with a rubber spatula until just combined
Churn heavy whipping cream until stiff peaks form
Fold cream into the ricotta-mascarpone mixture until silky
Mix in 1 cup mini chocolate chips
Transfer filling to the cooled crust, smooth the surface
Cover the pie and chill for at least 4 hours or overnight
Top with remaining â…“ cup chocolate chips

Notes

Swap vanilla wafer crumbs with graham crackers for dietary flexibility
Crust must cool completely before adding filling to prevent sogginess
Chill time can be shortened to 2 hours in a freezer for last-minute serving

Nutrition

Find it online: https://yumandrun.com/chocolate-chip-cannoli-pie-a-decadent-twist-on-a-classic-favorite/