If you dream of cannoli but want something that’s easy to share and even easier to make, Chocolate Chip Cannoli Pie is the answer you’ve been searching for. This irresistible dessert combines the creamy, dreamy filling of classic cannoli—ricotta and mascarpone suffused with vanilla and cinnamon—with the rich crunch of mini chocolate chips and the ease of a pre-made graham cracker crust. It’s a no-bake showstopper that tastes like a trip to a little Italian bakery, but you can whip it up right in your own kitchen (no piping bags required!).
Ingredients You’ll Need
This Chocolate Chip Cannoli Pie thrives on simple ingredients that each play a starring role. From ultra-creamy cheeses to crunchy chocolate chips, every component adds to the irresistible texture and flavor. Here’s what you’ll need and why each one matters:
- Graham cracker crust (9-inch): A buttery, crisp base that saves time and adds toasty flavor with no need for baking.
- Whole milk ricotta cheese, drained (1 1/2 cups): For the essential creamy, slightly tangy foundation—drain it well for the smoothest filling.
- Mascarpone cheese, softened (8 oz): Adds richness and makes the pie extra silky, giving authentic cannoli vibes.
- Powdered sugar (1/2 cup): Dissolves effortlessly into the filling for just-right sweetness.
- Granulated sugar (1/4 cup): Balances sweetness and texture, adding a light crunch to each bite.
- Vanilla extract (1 teaspoon): Deepens the flavor and brings a warm, inviting aroma to the pie.
- Ground cinnamon (1/2 teaspoon): Just a hint plants those authentic Italian bakery notes in every slice.
- Mini chocolate chips (3/4 cup, divided): For irresistible little bursts of chocolate throughout and on top.
- Optional: Chopped pistachios or extra chocolate chips for garnish: Sprinkle over the top for a festive, crunchy finish.
How to Make Chocolate Chip Cannoli Pie
Step 1: Prepare the Creamy Filling
Start by placing the drained ricotta, softened mascarpone, powdered sugar, granulated sugar, vanilla extract, and cinnamon into a large mixing bowl. Use a hand mixer or a whisk to beat everything together until your mixture is smooth, creamy, and free of lumps. Good drainage is key—take a few extra moments to press out moisture from the ricotta so your filling stays light but not runny.
Step 2: Fold in the Chocolate Chips
Once your filling is beautifully blended, gently fold in 1/2 cup of the mini chocolate chips. Don’t stir too aggressively—folding in preserves the airy texture while ensuring those little chocolate gems are perfectly dispersed throughout the filling.
Step 3: Spoon Into the Crust
Spoon the creamy cannoli filling into your pre-made graham cracker crust. Use a spatula to smooth the top so it looks inviting and even. If you want a crisper crust, bake it for a few minutes on its own first, then cool before filling—this step is optional but adds a nice crunch!
Step 4: Add More Chocolate Chips on Top
Sprinkle the remaining 1/4 cup of mini chocolate chips evenly over the surface of the pie. This not only looks gorgeous, but also gives each bite that classic chocolate-studded cannoli experience.
Step 5: Chill Until Set
Cover the pie loosely and refrigerate for at least 4 hours, or let it chill overnight if you can. This transforms the texture from soft and creamy to perfectly sliceable, letting the flavors meld and intensify. It’s hard to wait—but trust me, it’s worth it!
Step 6: Add Final Garnishes and Serve
Just before serving, sprinkle chopped pistachios on top (if using) for a lovely color contrast and a little extra crunch. Or, go all in with more chocolate chips for the true chocolate lover. Slice and savor!
How to Serve Chocolate Chip Cannoli Pie
Garnishes
You can’t go wrong topping your Chocolate Chip Cannoli Pie with a snowy drift of extra mini chocolate chips or a handful of finely chopped pistachios. A light dusting of powdered sugar looks just as inviting and gives that classic Italian pastry finish. If you’re feeling playful, add a few candied orange peels or a swirl of whipped cream for extra pizzazz.
Side Dishes
Because Chocolate Chip Cannoli Pie is rich and creamy, it pairs beautifully with fresh berries like strawberries, raspberries, or blueberries. If coffee is your thing, serve each slice with a strong espresso or frothy cappuccino—those classic Italian coffeehouse flavors bring out the best in every bite.
Creative Ways to Present
Try slicing the pie into mini wedges for a dessert platter or cutting bite-sized squares if you’re serving a crowd. For something extra-festive, pop slices into cupcake liners and top each with a tiny swirl of whipped cream and a sprinkle of pistachios or chocolate chips. It becomes party-ready in an instant!
Make Ahead and Storage
Storing Leftovers
Tightly wrap any remaining Chocolate Chip Cannoli Pie or place slices in an airtight container. Keep it in the refrigerator, where it will stay fresh and delicious for up to 4 days. The texture is best on the first two days, but it’s still luscious after that—if it lasts!
Freezing
If you’re hoping to make the pie farther in advance, you can freeze it (preferably before garnishing). Wrap the whole pie or individual slices tightly in plastic wrap and then a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and add your favorite garnishes before serving.
Reheating
This pie is at its best when it’s served cold, straight from the fridge. No need to reheat—just slice, plate, and enjoy each cool, creamy bite!
FAQs
Do I have to drain the ricotta cheese?
Yes, draining the ricotta is key to achieving a velvety smooth filling and avoiding a watery pie. Simply place it in a fine mesh strainer or cheesecloth for a few hours to let excess moisture escape—it’s a small step that makes a big difference!
Can I use a homemade crust instead of pre-made?
Absolutely! If you love a homemade touch, try making your own graham cracker crust or even a chocolate wafer crust for a deeper cocoa flavor. Just be sure it’s fully cooled before adding the filling.
Is there a way to make this Chocolate Chip Cannoli Pie gluten-free?
You sure can. Swap in a gluten-free graham cracker crust or your favorite gluten-free cookie crust, and you’re all set for a crowd-pleasing gluten-free dessert.
What’s the best way to garnish the pie for special occasions?
Dress it up with a generous sprinkle of extra mini chocolate chips and chopped pistachios, or opt for candied orange peel and a shower of powdered sugar for an elegant pastry-shop look. For holidays, add colored sprinkles to tie into the theme!
Can I make Chocolate Chip Cannoli Pie a day in advance?
Yes, in fact it tastes even better after a night in the fridge! Making it ahead gives the flavors time to meld and makes slicing a breeze, so it’s perfect for prepping before guests arrive or bringing to potlucks.
Final Thoughts
If you’ve ever found yourself craving the sweet, creamy decadence of cannoli but needed something that’s a bit more shareable, Chocolate Chip Cannoli Pie is about to become your new dessert go-to. Invite a few friends over—or keep it all for yourself—and let every velvety bite transport you straight to an Italian bakery. Trust me, this is one recipe you’ll want to make again and again!
Print
Chocolate Chip Cannoli Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the creamy decadence of this Chocolate Chip Cannoli Pie that combines the classic flavors of Italian cannoli in a delightful no-bake dessert.
Ingredients
For the Filling:
- 1 1/2 cups whole milk ricotta cheese, drained
- 8 oz mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3/4 cup mini chocolate chips, divided
Additional:
- 1 pre-made graham cracker crust (9-inch)
- Optional: chopped pistachios or extra chocolate chips for garnish
Instructions
- In a large mixing bowl, combine the drained ricotta, mascarpone cheese, powdered sugar, granulated sugar, vanilla extract, and cinnamon.
- Beat with a hand mixer or whisk until smooth and creamy.
- Gently fold in 1/2 cup of the mini chocolate chips.
- Spoon the filling into the prepared graham cracker crust and smooth the top with a spatula.
- Sprinkle the remaining 1/4 cup mini chocolate chips over the top.
- Refrigerate the pie for at least 4 hours, or overnight, until fully set.
- Garnish with chopped pistachios or extra chocolate chips before serving if desired.
Notes
- To ensure a smooth filling, drain the ricotta in a fine mesh strainer or cheesecloth for a few hours before using.
- For a crispier crust, blind bake the graham crust at 350°F for 5–7 minutes and cool before filling.
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