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

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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.