Chocolate Chip Cannoli Pie is a dazzling dessert that captures all the beloved flavors of a classic cannoli in an easy-to-make pie form, perfect for any occasion. This recipe is incredibly useful for anyone craving authentic Italian-American indulgence without the fuss of rolling and frying pastry shells.
Key Ingredients for Chocolate Chip Cannoli Pie
- For the Crust:
- 1 ½ cups crushed graham cracker crumbs (about 10 full graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 1 (15-ounce) container ricotta cheese, whole milk, drained very well
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but recommended for authentic flavor)
- 1 cup mini semi-sweet chocolate chips, divided
- For Topping:
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Additional mini semi-sweet chocolate chips or chopped pistachios for garnish
How to Make Chocolate Chip Cannoli Pie
This Chocolate Chip Cannoli Pie offers a delightful dessert experience that’s remarkably easy to prepare. Imagine the creamy, sweet filling with bursts of chocolate, all nestled in a crunchy, buttery crust – it’s pure comfort and joy in every bite. With a prep time of just 25 minutes and chilling time, it’s perfect for busy hosts.
Step-by-Step Instructions
Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a measuring cup or glass to help pack it down tightly. Place the crust in the freezer for at least 10 minutes to set while you prepare the filling.
Drain the Ricotta: This is a crucial step to avoid a watery pie. Place a fine-mesh sieve over a bowl. Line the sieve with a few layers of cheesecloth or a clean kitchen towel. Spoon the ricotta cheese into the lined sieve and let it drain for at least 30 minutes, or even longer in the refrigerator if you have the time. Gently press down on the ricotta with a spoon to help expel more liquid. Discard the liquid.
Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer (handheld or stand mixer). Add the drained ricotta cheese, ½ cup powdered sugar, ¼ cup granulated sugar, 1 teaspoon vanilla extract, and ½ teaspoon almond extract (if using). Beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
Incorporate the Chocolate Chips: Gently fold in ¾ cup of the mini semi-sweet chocolate chips into the filling with a spatula. Be careful not to overmix, as you want to keep the filling light and airy.
Assemble the Pie: Retrieve the chilled crust from the freezer. Spoon the cannoli filling evenly into the prepared graham cracker crust. Smooth the top with a spatula.
Chill the Pie: Cover the pie loosely with plastic wrap or foil. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set firmly.
Prepare the Whipped Cream Topping: Just before serving, in a clean bowl, whip the heavy whipping cream with the electric mixer on medium-high speed until soft peaks form. Add 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract, and continue whipping until stiff peaks form. Be careful not to over-whip.
Decorate and Serve: Dollop or pipe the whipped cream over the chilled pie. Sprinkle the remaining ¼ cup of mini semi-sweet chocolate chips (or chopped pistachios, or a combination) over the whipped cream. Slice and serve immediately.
Why You’ll Love This Chocolate Chip Cannoli Pie
You’ll fall head over heels for this Chocolate Chip Cannoli Pie because it delivers the authentic, dreamy taste of a cannoli without the complicated process of making shells from scratch. Its main feature is the incredibly rich, creamy filling, studded with sweet chocolate chips, all encased in a perfectly crisp graham cracker crust. Making this at home is wonderfully cost-effective compared to buying multiple cannolis from a bakery, offering a stunning dessert that’s both impressive and budget-friendly. The sweet, subtle hint of almond extract, combined with the comforting vanilla and the satisfying crunch of the crust, creates a flavor profile that’s simply irresistible.
Think of it as your shortcut to Italian-American bliss. It’s a dessert designed to impress your guests or treat yourself, offering a deeply satisfying experience that can evoke nostalgic memories of your favorite bakery treats. This pie is a crowd-pleaser, a conversation starter, and a testament to the fact that delicious, authentic flavors can be achieved with a little bit of clever home cooking. Don’t just dream about cannolis; bake this delightful Chocolate Chip Cannoli Pie and savor every single bite!
Storing and Reheating Tips
Proper storage is key to enjoying your Chocolate Chip Cannoli Pie for as long as possible.
- Refrigeration: After serving, any leftover pie should be covered loosely with plastic wrap or foil and stored in the refrigerator. It will stay fresh and delicious for up to 3 days. The chilling helps maintain the integrity of the creamy filling and the crispness of the crust.
- Freezing: While this pie is best enjoyed fresh, you can freeze it. It’s recommended to freeze the pie before adding the whipped cream topping. Wrap the chilled, unfrosted pie tightly in several layers of plastic wrap, then in aluminum foil. Freeze for up to 1 month. To thaw, remove from the freezer and let it defrost in the refrigerator overnight. Add the fresh whipped cream topping just before serving.
- Reheating: This pie is designed to be served chilled and does not require reheating. If you do choose to freeze and thaw it, enjoy it cold as the filling may change texture if reheated.
Final Thoughts
The Chocolate Chip Cannoli Pie is a delightful fusion of classic Italian flavor and effortless baking, offering a taste of pure joy in every slice. We encourage you to whip up this treat for your next gathering or simply as a sweet indulgence; it’s guaranteed to be a hit!
Chocolate Chip Cannoli Pie
Ingredients
Equipment
Method
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a measuring cup or glass to help pack it down tightly. Place the crust in the freezer for at least 10 minutes to set while you prepare the filling.1.5 cups crushed graham cracker crumbs, 0.25 cup granulated sugar, 6 tablespoons unsalted butter, melted
- This is a crucial step to avoid a watery pie. Place a fine-mesh sieve over a bowl. Line the sieve with a few layers of cheesecloth or a clean kitchen towel. Spoon the ricotta cheese into the lined sieve and let it drain for at least 30 minutes, or even longer in the refrigerator if you have the time. Gently press down on the ricotta with a spoon to help expel more liquid. Discard the liquid.1 (15-ounce) container ricotta cheese, whole milk
- In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer (handheld or stand mixer). Add the drained ricotta cheese, ½ cup powdered sugar, ¼ cup granulated sugar, 1 teaspoon vanilla extract, and ½ teaspoon almond extract (if using). Beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.8 ounces cream cheese, softened, 1 (15-ounce) container ricotta cheese, whole milk, 0.5 cup powdered sugar, 0.25 cup granulated sugar, 1 teaspoon vanilla extract, 0.5 teaspoon almond extract
- Gently fold in ¾ cup of the mini semi-sweet chocolate chips into the filling with a spatula. Be careful not to overmix, as you want to keep the filling light and airy.1 cup mini semi-sweet chocolate chips
- Retrieve the chilled crust from the freezer. Spoon the cannoli filling evenly into the prepared graham cracker crust. Smooth the top with a spatula.
- Cover the pie loosely with plastic wrap or foil. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set firmly.
- Just before serving, in a clean bowl, whip the heavy whipping cream with the electric mixer on medium-high speed until soft peaks form. Add 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract, and continue whipping until stiff peaks form. Be careful not to over-whip.0.5 cup heavy whipping cream, 2 tablespoons powdered sugar, 0.5 teaspoon vanilla extract
- Dollop or pipe the whipped cream over the chilled pie. Sprinkle the remaining ¼ cup of mini semi-sweet chocolate chips (or chopped pistachios, or a combination) over the whipped cream. Slice and serve immediately.Additional mini semi-sweet chocolate chips or chopped pistachios, 1 cup mini semi-sweet chocolate chips