Rich Chocolate Chip Cannoli Pie Creamy Crunchy Pure Heaven

Embark on a delightful dessert journey with our Rich Chocolate Chip Cannoli Pie Creamy Crunchy Pure Heaven, a recipe that perfectly captures the essence of a beloved Italian pastry in an easy-to-make pie format. This dessert is not just a treat; it's a guaranteed crowd-pleaser, offering an irresistible blend of creamy, crunchy, and chocolatey goodness that will have everyone asking for seconds.

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Prep Time 30

Cook Time 10

Chilling Time 4

Total Time 4

Servings: 8 slices

Course: Dessert, Pie

Cuisine: Italian Inspired

Ingredients Equipment Method Notes

Ingredients

For the Crust

1.75 cups graham cracker crumbs (about 10-12 full graham crackers)
0.25 cup granulated sugar
6 tablespoons unsalted butter melted

For the Cannoli Filling

15 oz ricotta cheese whole milk, drained (let it sit in a fine-mesh sieve for at least 2 hours, or preferably overnight, to remove excess liquid)
8 oz mascarpone cheese softened
0.5 cup powdered sugar sifted
1 teaspoon vanilla extract
0.25 teaspoon almond extract (optional, but highly recommended for authentic cannoli flavor)
0.5 cup mini chocolate chips , plus more for garnish
0.25 cup chopped candied orange peel (optional, for authentic cannoli flavor)

For the Toppings

Whipped cream (Optional but highly recommended)
Additional mini chocolate chips (Optional but highly recommended)
Chopped pistachios or slivered almonds (Optional but highly recommended)
A dusting of powdered sugar or cocoa powder (Optional but highly recommended)

Equipment

9-inch pie plate
Medium Bowl
Wire rack
Fine mesh sieve
Large Bowl
Electric mixer
Spatula

Method

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour the melted butter over the crumb mixture and stir until it is evenly moistened, resembling wet sand. Press this mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch pie plate. Use the bottom of a glass or a measuring cup to help create a compact and uniform layer. Bake for 8-10 minutes, or until lightly golden brown and fragrant. Let the crust cool completely on a wire rack before filling.
1.75 cups graham cracker crumbs, 0.25 cup granulated sugar, 6 tablespoons unsalted butter
This is a crucial step for achieving the perfect cannoli filling consistency. If you haven't already, drain the whole milk ricotta cheese thoroughly. Place the ricotta in a fine-mesh sieve set over a bowl. Allow it to drain for at least 2 hours, or ideally overnight in the refrigerator, pressing down occasionally to help release more liquid. The drier the ricotta, the less watery your pie will be.
15 oz ricotta cheese
In a large bowl, beat the mascarpone cheese with an electric mixer until smooth and creamy. Add the sifted powdered sugar and continue to beat until well combined and no lumps remain. In a separate bowl, whisk the drained ricotta cheese until smooth. Gradually add the smoothed ricotta cheese to the mascarpone mixture and beat on low speed until just combined. Be careful not to overmix, as this can make the filling too loose. Stir in the vanilla extract and almond extract (if using). Gently fold in the mini chocolate chips and the chopped candied orange peel (if using) until evenly distributed throughout the filling.
15 oz ricotta cheese, 8 oz mascarpone cheese, 0.5 cup powdered sugar, 1 teaspoon vanilla extract, 0.25 teaspoon almond extract, 0.5 cup mini chocolate chips, 0.25 cup chopped candied orange peel
Once the graham cracker crust has cooled completely, spoon the cannoli filling into the prepared crust. Spread the filling evenly with a spatula, ensuring it reaches all the edges. Smooth the top as much as possible.
15 oz ricotta cheese, 8 oz mascarpone cheese, 0.5 cup powdered sugar, 1 teaspoon vanilla extract, 0.25 teaspoon almond extract, 0.5 cup mini chocolate chips, 0.25 cup chopped candied orange peel
Generously garnish the top of the pie with additional mini chocolate chips, chopped pistachios or slivered almonds, or a light dusting of powdered sugar or cocoa powder, if desired. Cover the pie loosely with plastic wrap or foil. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set and the flavors to meld. This chilling time is essential for the pie to achieve its signature creamy texture.
0.5 cup mini chocolate chips, Additional mini chocolate chips, Chopped pistachios or slivered almonds, A dusting of powdered sugar or cocoa powder
When ready to serve, cut the Rich Chocolate Chip Cannoli Pie Creamy Crunchy Pure Heaven into wedges. For an extra decadent touch, serve each slice with a dollop of whipped cream and an extra sprinkle of chocolate chips or nuts.
Whipped cream, Additional mini chocolate chips

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezes well, whole or by slice, for up to 1 month. Reheating is not recommended for the filling; serve chilled.