Chocolate Chip Cannoli Pie Recipe

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Cozy Chocolate Chip Cannoli Pie Recipe, Made Simple

Every time I make this Chocolate Chip Cannoli Pie Recipe, it feels like a little celebration of classic Italian flavors with a homey twist. The creamy ricotta and mascarpone blend into a luscious filling, studded with delicate bursts of chocolate chips that melt just so on your tongue. You’ll find it’s a dessert that somehow balances richness with refreshing brightness—especially when you add that hint of orange zest.

What I love most is how approachable this pie is. Whether you’re an experienced baker or just looking for a delightful weekend treat, the steps are straightforward, and the results are reliably delicious. It’s the kind of pie that fills the kitchen with toasty, buttery aromas and invites everyone to linger a little longer at the table.

This recipe also lends itself well to personal touches, so you can experiment and make it your own. But first, let’s dive into what makes this pie truly special.

Ingredient Lowdown

• Pie crust: Choose a sturdy pre-made crust or homemade for buttery, crisp edges that hold the filling beautifully.
• Ricotta cheese: The creamy backbone with mild tang; draining it well avoids a watery filling.
• Mascarpone cheese: Adds silkiness and richness that elevate the custard-like texture.
• Powdered sugar: Sifted for smooth sweetness without graininess.
• Vanilla extract: A warm, inviting base flavor that blends all ingredients together.
• Cinnamon (optional): Just a hint for subtle warmth and aromatic depth.
• Mini chocolate chips: These tiny pockets of chocolate scatter delightful bursts of smooth sweetness throughout the pie.
• Orange zest: Brightens the flavor with a fresh citrus kick—feel free to swap zest for lemon if you prefer.

Set Up for Success

Before you start, get organized by measuring and prepping all your ingredients—this mise en place step makes the assembly smooth and enjoyable. Set your oven to 350°F (175°C), and ensure your pie crust is ready for baking, whether you’re using store-bought or your favorite homemade recipe. Once baked to a golden crisp, let it cool completely; this prevents the creamy filling from melting the crust and keeps that satisfyingly crisp texture you’ll love.

Step-by-Step: Chocolate Chip Cannoli Pie Recipe

1. Prepare and bake your pie crust: Follow package directions or your go-to recipe, aiming for a golden-brown, toasty shell that sets the stage wonderfully.
2. Drain the ricotta cheese well: I like wrapping it in a clean kitchen towel or cheesecloth and gently pressing out excess moisture—a key step to avoid sogginess in the final pie.
3. Mix cheeses and sugar: In a bowl, whisk together drained ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon (if using) until perfectly smooth and creamy. You’ll notice the filling turns luxuriously silky at this point.
4. Fold in mini chocolate chips and orange zest: Gently stir these in to evenly disperse those bright chocolate bursts and citrus notes without overworking the mixture.
5. Fill the cooled pie crust: Pour in the luscious filling, smoothing the top with a spatula so it’s even and inviting.

6. Chill the pie: Cover and refrigerate for at least 2 hours, allowing the flavors to develop and the filling to set into that beautifully creamy yet firm texture.
7. Garnish and serve: Just before serving, sprinkle extra mini chocolate chips over the top for a pretty, inviting finish that adds a bit of crunch.

Flavor Twists for Chocolate Chip Cannoli Pie Recipe

• Swap orange zest for lemon or lime for a fresh citrus zing that pairs wonderfully with the chocolate.
• Add a splash of coffee or espresso to the filling for an adult-friendly mocha twist.
• Use dark, milk, or even white chocolate chips depending on your sweet tooth mood.
• Sprinkle chopped toasted pistachios on top to bring a nutty crunch and earthy flavor contrast.
• Stir in a teaspoon of almond extract with the vanilla for a fragrant, nutty aroma.
• For a fruity variation, layer thin slices of fresh figs or berries beneath the filling once the crust is baked.

Storage & Make-Ahead Tips

• Store in the fridge: Cover tightly with plastic wrap or a pie dome; best enjoyed within 3 days for peak freshness.
• Freeze in portions: Slice the pie and freeze pieces individually wrapped; thaw overnight in the fridge before serving.
• Make ahead: You can bake the crust a day early and keep it wrapped at room temperature; prepare the filling and assemble the day of for freshest flavor.
• Refrigerate after serving: Keep leftovers chilled to preserve texture and avoid the filling becoming grainy.

Chocolate Chip Cannoli Pie Recipe FAQs

• Can I use a homemade pie crust instead of store-bought? Absolutely! A buttery homemade crust adds extra depth, just be sure it’s fully cooled before filling.
• Do I need to drain the ricotta cheese? Yes, draining is important to avoid a runny filling and keep your pie creamy but firm.
• Can this pie be made vegan or dairy-free? You’d need to substitute the ricotta and mascarpone with dairy-free alternatives and adjust sweetness; the texture will be a bit different but still tasty.
• What’s the best way to serve this pie? Serve chilled and fresh from the fridge, allowing the firm yet creamy filling to shine.
• Can I prepare this pie a day in advance? Definitely! In fact, it’s better after sitting overnight to let the flavors meld beautifully.

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