Every family has that one dessert that perfectly encapsulates home, and for mine, it’s a delightful fusion of two epic treats: cannoli and pie. Growing up, my Italian grandmother would whip up her famous cannoli every Sunday, and the rich, creamy filling was always off-limits to anyone outside our family. But when I yearned to share that sweet memory with friends without the mess of filling individual shells, the Chocolate Chip Cannoli Pie was born! It’s a show-stopping dessert that marries the velvety goodness of ricotta with the blissful crunch of pie, all laced with chocolate chips that make each bite a revelation.
Let’s take a journey to make this delightful treat!
Recipe Timing
- Prep Duration: 10 minutes
- Active Cooking: 30 minutes
- Total Duration: 2 hours 40 minutes (including chilling time)
- Portion Size: Serves 8
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 320
- Protein: 8 grams
- Carbs: 30 grams
- Fats: 18 grams
- Fiber: 1 gram
- Sugars: 16 grams
- Sodium: 140 mg
Why You’ll Love This Chocolate Chip Cannoli Pie
Imagine a crisp, golden pie crust cradling an indulgent filling that whispers of rich ricotta, sweet powdered sugar, and hints of vanilla and cinnamon. Now sprinkle in mini chocolate chips, and you have a dessert that’s not just easy to prepare but also utterly mouthwatering! This Chocolate Chip Cannoli Pie is a perfect companion for gatherings, casual dinners, or even a cozy night in. It’s a slice of happiness that brings back memories while promising new stories to share with loved ones.
The Complete Cooking Journey
As we venture through this recipe, you’ll experience the simple yet satisfying process of creating a dessert that turns heads. From warming up the kitchen with aromas of sweet spices to the anticipation of tasting that luscious filling, every step is like a hug from the inside out.
Ingredients:
- 1 pie crust
- 15 ounces ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 teaspoon cinnamon
- Whipped cream (for topping)
- Chocolate shavings (for garnish)
Method:
Step 1: Preheat and Bake
Preheat the oven to 350°F (175°C) and bake the pie crust according to package instructions. Allow it to cool completely.
Step 2: Combine Creamy Components
In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Beat until smooth and creamy. You want a mixture that’s velvety and ready to envelop your taste buds—take your time here!
Step 3: Fold in Chocolate
Gently fold in the mini chocolate chips. This step is where it gets fun! Feel free to sneak a chip or two for a tasty treat while you assemble.
Step 4: Fill the Crust
Pour the ricotta mixture into the cooled pie crust and spread it evenly. Make sure to reach the edges for a bite that’s consistently delightful!
Step 5: Chill for Greatness
Chill the pie in the refrigerator for at least 2 hours before serving. This is the hardest part—waiting! The chilling will allow the flavors to mingle beautifully.
Step 6: Garnish and Serve
Top with whipped cream and chocolate shavings just before serving. Slice and watch your friends’ faces light up as they take that first heavenly bite.
Serving Suggestions & Pairings
Pair this slice of decadence with a hot cup of espresso or a chilled glass of dessert wine for an elevated experience. It’s also delightful alongside fresh berries that add a pop of color and a tangy contrast to the rich filling.
Storage & Leftovers Guide
This pie stores wonderfully in the refrigerator for up to 3 days. Simply cover it tightly with plastic wrap or store it in an airtight container to maintain its creamy texture and flavor.
Kitchen Wisdom & Success Tips
- Use fresh ricotta for the best flavor—store-bought is fine, but artisanal will elevate your pie.
- If you can’t find mini chocolate chips, regular ones will do—just chop them up a bit.
- Consider adding a dusting of cocoa powder or a dash of espresso powder to the filling for a mocha twist!
Flavor Variations & Adaptations
Feeling adventurous? Swap out the mini chocolate chips with crushed pistachios for a pistachio cannoli effect or add a splash of orange zest for a citrusy zing. You could also try drizzling a bit of Nutella on top for an ultra-chocolatey experience!
Reader Questions & Solutions
-
Can I use a different type of cheese?
Yes! Mascarpone cheese can make for an even silkier texture but be aware it will be richer. -
How can I make this pie gluten-free?
Opt for a gluten-free pie crust available at many grocery stores, or make your own using gluten-free flour. -
What if I don’t have powdered sugar?
You can blend granulated sugar in a blender until it becomes a fine powder (just don’t forget to sift!). -
Can I freeze this pie?
While the filled pie should not be frozen, you can freeze the baked crust and fill it fresh when you’re ready to enjoy it! -
How do I make sure the pie doesn’t get runny?
Make sure your ricotta is well-drained before mixing. Too much moisture can lead to a soggy bottom!
Wrapping Up
Creating this Chocolate Chip Cannoli Pie is more than just whipping up a dessert; it’s about crafting memories and smiles around the table. The divine combination of textures and flavors will surely make it one of your go-to recipes for sweet gatherings. So roll up your sleeves, gather your ingredients, and let the delightful journey begin! Happy baking!
Print
Chocolate Chip Cannoli Pie
- Total Time: 160 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful fusion of cannoli and pie featuring a creamy ricotta filling and mini chocolate chips, all in a crisp pie crust.
Ingredients
- 1 pie crust
- 15 ounces ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 teaspoon cinnamon
- Whipped cream (for topping)
- Chocolate shavings (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and bake the pie crust according to package instructions. Allow it to cool completely.
- In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Beat until smooth and creamy.
- Gently fold in the mini chocolate chips.
- Pour the ricotta mixture into the cooled pie crust and spread it evenly.
- Chill the pie in the refrigerator for at least 2 hours before serving.
- Top with whipped cream and chocolate shavings just before serving.
Notes
For best flavor, use fresh ricotta. This pie stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
