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
Notes
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. 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.
