Chocolate Chip Cannoli Pie
Indulge in the luscious flavors of Italy with this decadent Chocolate Chip Cannoli Pie—an irresistible fusion of creamy cannoli filling and a buttery graham cracker crust. This no-bake-inspired dessert features a smooth blend of ricotta and mascarpone cheeses, sweetened with powdered sugar, a hint of warm cinnamon, and studded with mini chocolate chips for bursts of richness in every bite. Perfect for entertaining, this crowd-pleasing pie is easy to prepare in just 20 minutes and sets beautifully in the refrigerator, making it an effortless yet show-stopping treat. Top it with fluffy whipped cream and extra chocolate chips for a picture-perfect finish that will wow your guests. Whether you're hosting a dinner party or craving a slice of sweet indulgence, this cannoli pie promises a heavenly taste of tradition with every forkful.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Unsalted butter, melted
- 2.5 tablespoons Granulated sugar
- 15 ounces Whole milk ricotta cheese
- 8 ounces Mascarpone cheese
- 0.75 cups Powdered sugar
- 1 teaspoons Pure vanilla extract
- 0.5 teaspoons Ground cinnamon
- 0.75 cups Mini chocolate chips
- 1 cups Whipped cream (optional, for topping)
- 2 tablespoons Additional mini chocolate chips (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture firmly into a 9-inch pie dish, making sure the crust is even along the bottom and sides.
Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
In a large mixing bowl, beat together the ricotta cheese and mascarpone cheese with a hand mixer until smooth and creamy.
Add the powdered sugar, vanilla extract, and ground cinnamon to the cheese mixture, and continue beating until fully combined and fluffy.
Gently fold in the mini chocolate chips using a spatula.
Spoon the filling into the cooled pie crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or overnight, to allow the filling to set.
Before serving, optionally top the pie with whipped cream and garnish with additional mini chocolate chips.
Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.7 g | 400% | |
| Saturated Fat | 199.1 g | 996% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 1752 mg | 76% | |
| Total Carbohydrate | 351.6 g | 128% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 235.1 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2024 mg | 156% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
