A decadent Chocolate Chip Cannoli Pie featuring a crispy vanilla wafer crust filled with a creamy mascarpone and ricotta filling, infused with vanilla, cinnamon, and lemon zest, and studded with mini chocolate chips. Perfect for a delightful dessert that's sure to impress.
Total Time:4 hours 30 minutes
Yield:8 servings
Ingredients
For the Crust
2¼ cups vanilla wafer crumbs (~60 vanilla wafers, can use graham cracker crumbs instead)
¼ cup brown sugar
½ cup unsalted butter, melted
For the Filling
1 cup mascarpone cheese (1 8-oz. container)
½ cup confectioner’s sugar
1½ tsp vanilla extract
¼ tsp ground cinnamon
2-3 tsp lemon zest (zest of 1 lemon)
1 cup whole milk ricotta cheese
¾ cup heavy whipping cream
1⅓ cups mini chocolate chips, divided
Instructions
Prepare the crust: Preheat your oven to 350 degrees Fahrenheit. Spray a 9-inch pie dish with nonstick cooking spray and set aside. In a medium mixing bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter; stir until well mixed. Press the mixture firmly into the bottom and sides of the prepared pie dish, using a flat-bottomed glass if helpful. Bake for 10 minutes, then remove from oven and transfer to a wire rack to cool to room temperature.
Make the filling base: Using an electric mixer, whip together the mascarpone cheese and confectioner’s sugar for 2 to 3 minutes until completely smooth. Add vanilla extract, ground cinnamon, lemon zest, and ricotta cheese; mix gently until just combined.
Whip the cream: In a separate bowl, whip the heavy whipping cream on medium speed until stiff peaks form, approximately 2 to 3 minutes. Fold one-third of the whipped cream into the mascarpone and ricotta mixture to lighten it.
Combine filling: Add the remaining whipped cream and gently fold with a rubber spatula until just combined. Then fold in ⅔ cup of the mini chocolate chips carefully to distribute evenly.
Assemble the pie: Spread the filling evenly into the cooled crust. Sprinkle the remaining mini chocolate chips on top of the pie for a decorative finish.
Set the pie: Cover the pie securely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is completely set and chilled.
Notes
Substitute graham cracker crumbs for the vanilla wafer crumbs if preferred.
Use a flat-bottomed glass or measuring cup to press the crust mixture firmly and evenly into the pan.
Let the crust cool completely before adding filling to avoid melting or softening the filling.
For best flavor, refrigerate the pie overnight to allow taste development and firm setting.
Use chilled heavy cream for easier whipping and better volume.
Gently fold whipped cream and chocolate chips to maintain the airy texture of the filling.
