Irresistible Chocolate Chip Cannoli Pie

If there’s one dessert that captures the heart of indulgence, it’s the Chocolate Chip Cannoli Pie. Imagine the creamy, dreamy filling of a traditional cannoli, laced with bursts of rich chocolate chips, nestled in a buttery crust and baked to perfection. One slice in, and you’re greeted by a velvety texture, a delicate crunch, and a sweetness that dances on your tongue. It’s comfort and celebration all in one unforgettable bite.

Behind the Recipe

This pie was born from a craving—a nostalgic desire for the taste of classic Italian cannoli, but with a twist that made it feel like home-baked magic. I had cannoli filling leftover from a family dinner and decided to experiment. A pie crust was waiting patiently in the freezer, and the result? Pure bliss. It’s become a staple for holidays, potlucks, and the occasional “just because” bake that brings the whole kitchen to life with warmth and sugar.

Recipe Origin or Trivia

The cannoli has deep Sicilian roots, originally crafted as a symbol of celebration during Carnevale. Its tube-shaped shell filled with sweet ricotta cream is beloved across the globe. This pie version pays homage to that tradition while modernizing the dessert into a sliceable, shareable delight. By baking it into a pie, we keep all the charm but offer a new experience—soft, rich, and luxuriously easy to enjoy.

Why You’ll Love Irresistible Chocolate Chip Cannoli Pie

This one’s a total game-changer. It delivers all the charm of cannoli in a crowd-friendly form:

Versatile: Perfect for birthdays, holidays, or casual gatherings.

Budget-Friendly: Uses simple ingredients that don’t require a pastry chef’s budget.

Quick and Easy: No piping bags, no deep frying—just mix and bake.

Customizable: Adjust sweetness, chocolate type, or even add nuts or orange zest.

Crowd-Pleasing: One bite, and everyone’s asking for the recipe.

Make-Ahead Friendly: Tastes even better after chilling overnight.

Great for Leftovers: Stores well and tastes divine cold or at room temp.

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Chef’s Pro Tips for Perfect Results

Here’s how to take your pie from great to unforgettable:

• Drain Ricotta Thoroughly: Too much moisture can make the filling soupy—use cheesecloth or paper towels to remove excess liquid.
• Use Mini Chocolate Chips: They distribute more evenly and don’t overpower the creamy filling.
• Blind Bake the Crust: Keeps the bottom from becoming soggy and ensures a crisp bite.
• Let It Chill Completely: The flavors deepen and the texture sets beautifully after a few hours in the fridge.
• Dust with Powdered Sugar Just Before Serving: For that classic cannoli finish.

Kitchen Tools You’ll Need

Let’s gather your kitchen sidekicks before baking magic begins:

Mixing Bowls: For whipping up the luscious filling.

Whisk or Electric Mixer: To blend ingredients smoothly.

Spatula: Ideal for folding in chocolate chips and scraping every bit of goodness.

Pie Dish (9-inch): The stage where all the deliciousness comes together.

Cheesecloth or Fine Mesh Sieve: To drain the ricotta properly.

Cooling Rack: Essential for cooling the pie without sogginess.

Ingredients in Irresistible Chocolate Chip Cannoli Pie

Each ingredient plays a role in creating that luxurious, authentic flavor. Here’s what you’ll need:

1. Ricotta Cheese: 1 1/2 cups (well-drained) – The creamy base of the filling with mild, milky sweetness.
2. Mascarpone Cheese: 1/2 cup – Adds a buttery richness that melts in your mouth.
3. Powdered Sugar: 3/4 cup – Sweetens the filling without graininess.
4. Vanilla Extract: 1 teaspoon – Enhances the dairy’s natural flavor with warm, floral notes.
5. Cinnamon (optional): 1/4 teaspoon – Adds a cozy, aromatic depth.
6. Mini Chocolate Chips: 1/2 cup – Delivers perfect pockets of chocolate in every bite.
7. Pre-Baked Pie Crust: 1 (9-inch) – The crisp, golden shell that holds it all together.
8. Powdered Sugar (for garnish): 2 tablespoons – A classic finish for visual and flavor appeal.
9. Orange Zest (optional): 1 teaspoon – Brightens the filling with a fresh citrus twist.

Ingredient Substitutions

Making it your own is part of the fun:

Ricotta Cheese: Use full-fat cottage cheese (drained and blended smooth).

Mascarpone: Substitute cream cheese for a tangier taste.

Powdered Sugar: Try maple sugar for a caramel hint.

Mini Chocolate Chips: Use dark chocolate chunks or white chocolate for variation.

Pie Crust: Graham cracker crust adds a sweet, crumbly base.

Ingredient Spotlight

Ricotta Cheese: Light, creamy, and slightly grainy, ricotta is the heart of the cannoli experience. Its mellow flavor pairs beautifully with sweet and citrusy additions.

Mascarpone Cheese: Rich and velvety, it gives the pie filling that signature cannoli lushness with a melt-in-your-mouth finish.

Instructions for Making Irresistible Chocolate Chip Cannoli Pie

Let’s turn those ingredients into a show-stopping pie. Here’s how we’ll do it:

1. Preheat Your Equipment:
   If you haven’t already, blind bake your pie crust and let it cool. No need to preheat again if crust is baked.
2. Combine Ingredients:
   In a mixing bowl, whisk together ricotta, mascarpone, powdered sugar, vanilla, and cinnamon (if using) until smooth and fluffy.
3. Prepare Your Cooking Vessel:
   Make sure your pie crust is fully baked and cooled—this keeps the filling from turning soggy.
4. Assemble the Dish:
   Gently fold in the mini chocolate chips and orange zest. Pour the filling into the crust and smooth the top with a spatula.
5. Cook to Perfection:
   No baking required for the filling—refrigerate the pie for at least 4 hours, or until fully set.
6. Finishing Touches:
   Just before serving, dust the top with powdered sugar for a beautiful finish.
7. Serve and Enjoy:
   Slice with a sharp knife, wipe between cuts for clean edges, and savor each creamy, chocolate-speckled bite.

Texture & Flavor Secrets

This pie is all about contrasts. The crust is buttery and crisp, holding a luscious filling that’s rich yet light. Mini chocolate chips punctuate every bite with sweetness and crunch, while a hint of orange zest brightens the experience. It’s creamy, crumbly, and completely captivating.

Cooking Tips & Tricks

Level up your baking game with these tips:

• Chill the filling before spooning into the crust for a firmer set.
• Use a sieve to evenly dust powdered sugar on top.
• Add chopped pistachios for texture and elegance.

What to Avoid

Let’s keep things dreamy, not drippy:

• Don’t skip draining ricotta—it’s essential for texture.
• Avoid overmixing once chocolate chips are added to preserve their shape.
• Don’t rush the chill time—cold pie is key for clean slices.

Nutrition Facts

Servings: 8 slices
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (including chilling)

Make-Ahead and Storage Tips

This pie was made for prepping ahead. Assemble and refrigerate the day before, and it’ll slice beautifully when served. Store leftovers in the fridge for up to 4 days. You can even freeze it—wrap tightly and freeze for up to one month. Thaw in the fridge overnight before serving.

How to Serve Irresistible Chocolate Chip Cannoli Pie

Serve chilled, with a dollop of whipped cream or a drizzle of melted chocolate. Garnish with fresh mint, extra mini chips, or crushed pistachios for flair. It pairs beautifully with espresso or a chilled glass of almond milk.

Creative Leftover Transformations

Leftovers can be a whole new dessert:

• Layer slices with berries and whipped cream for a parfait.
• Crumble into dessert cups with extra chocolate chips and serve as pie sundaes.
• Spread on toast for a sweet, cheesy breakfast upgrade.

Additional Tips

Because little touches make big magic:

• Use high-quality vanilla extract—it makes a difference.
• Let the pie sit at room temperature for 10 minutes before slicing for the smoothest texture.
• Add a splash of almond extract for a subtle nutty note.

Make It a Showstopper

Want to dazzle at the dessert table?

• Pipe whipped cream rosettes around the edges.
• Add edible gold leaf or chocolate curls on top.
• Serve with a dusting of cocoa or espresso powder.

Variations to Try

Take your cannoli pie in delicious new directions:

• Tropical Twist: Add shredded coconut and swap orange zest for lime.
• Nutty Delight: Fold in crushed pistachios or hazelnuts.
• Mocha Cannoli: Add 1 tablespoon espresso powder to the filling.
• Berry Swirl: Fold in a few spoonfuls of raspberry preserves for color and flavor.
• Caramel Crunch: Drizzle caramel sauce over the top and add toffee bits.

FAQ’s

Q1. Can I make this pie ahead of time?

Yes! It’s even better after chilling overnight.

Q2. Can I use store-bought pie crust?

Absolutely. Just make sure it’s pre-baked and cooled.

Q3. Is mascarpone necessary?

It adds richness, but you can use cream cheese as a substitute.

Q4. How long should I drain ricotta?

At least 1 hour, or overnight for best results.

Q5. Can I use full-size chocolate chips?

You can, but mini chips blend better into the creamy filling.

Q6. Can I freeze this pie?

Yes. Freeze tightly wrapped and thaw overnight in the fridge.

Q7. Do I need to bake the filling?

Nope! It sets beautifully in the fridge.

Q8. Can I make it gluten-free?

Yes, just use a gluten-free pie crust.

Q9. Can I add fruit to the filling?

Small berries or preserves work well—avoid high-water fruits.

Q10. How do I prevent a soggy crust?

Blind bake the crust and cool it completely before filling.

Conclusion

Irresistible Chocolate Chip Cannoli Pie brings together the timeless charm of an Italian classic with the ease and elegance of a make-ahead dessert. It’s creamy, dreamy, and just the right kind of indulgent to impress guests—or simply treat yourself. One slice, and you’ll understand why this pie earns its name.

Watch How To Make Chocolate Chip Cannoli Pie