Indulgent Chocolate Chip Cannoli Pie
This Chocolate Chip Cannoli Pie is a creamy, Italian-inspired dessert that transforms classic cannoli flavors into an easy, elegant pie. With silky ricotta filling, mini chocolate chips, and a buttery crust, it’s a perfect make-ahead dessert for holidays, celebrations, or anytime indulgence.
Equipment
- 9-inch pie dish
- Mixing bowls
- hand or stand mixer
- rubber spatula
Ingredients
- 1 pre-made pie crust
- 15 oz whole milk ricotta cheese, well-drained
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
- 1 cup heavy whipping cream
- 2 tbsp unsweetened cocoa powder
Instructions
- Bake the pie crust according to package instructions or at 350°F (175°C) for about 10 minutes until lightly golden. Let cool completely.
- In a large bowl, beat the ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold the mini chocolate chips into the ricotta mixture until evenly distributed.
- In a separate bowl, whip the heavy cream with cocoa powder until soft peaks form.
- Carefully fold the whipped cream into the ricotta mixture, keeping the filling light and fluffy.
- Spoon the filling into the cooled pie crust and smooth the top evenly.
- Cover and refrigerate for at least 2 hours, or overnight, before serving.
Notes
Drain ricotta thoroughly to avoid a watery filling. Chill the pie longer for cleaner slices. Fold the whipped cream gently to keep the filling light and airy. Best served well chilled.