Chocolate Chip Cannoli Pie

Description:

Chocolate Chip Cannoli Pie is a delightful fusion of Italian cannoli flavors and American pie tradition. It features a sweet, creamy ricotta filling speckled with mini chocolate chips, all nestled in a buttery pie crust. This dessert delivers the taste of cannoli in a simple, sliceable format — perfect for holidays, family gatherings, or special occasions.

Origin:

Inspired by the traditional Sicilian cannoli, this pie version originated in Italian-American kitchens as a way to enjoy cannoli flavors with less assembly. It combines Old World ingredients like ricotta and mascarpone with New World convenience — baked in a pie shell instead of hand-rolling pastry tubes.

Ingredients (Quantity):

1 (9-inch) pre-baked pie crust (homemade or store-bought)
1 ½ cups ricotta cheese (drained well)
½ cup mascarpone cheese (room temperature)
¾ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
½ cup mini chocolate chips
¼ cup heavy cream
1 tablespoon cornstarch (optional, for a firmer set)

Ingredients (Optional):

2 tablespoons orange zest (for a citrusy twist)
1 tablespoon amaretto liqueur or rum (for depth)
Extra chocolate chips or crushed pistachios for topping
Powdered sugar for dusting

Instructions:

Prepare the Ricotta:
Place ricotta in a cheesecloth-lined strainer over a bowl and let it drain for a few hours or overnight to remove excess moisture. This prevents a watery pie.
Make the Filling:
In a large bowl, mix ricotta, mascarpone, and powdered sugar until smooth. Add vanilla extract and cinnamon, and stir until well combined.
Add Chocolate Chips:
Fold in mini chocolate chips and cornstarch (if using). Taste and adjust sweetness if needed.
Assemble the Pie:
Pour the filling into the pre-baked pie crust and smooth the top with a spatula.
Chill the Pie:
Refrigerate for at least 4 hours, preferably overnight, to allow it to firm up and flavors to meld.
Garnish and Serve:
Top with extra mini chocolate chips or crushed pistachios. Dust with powdered sugar before slicing.

Tips for Success:

Drain ricotta thoroughly to avoid a runny texture.
Use high-quality mascarpone and ricotta for the creamiest result.
Allow plenty of chill time to set the filling properly.
If you prefer a firmer pie, gently bake at 325°F (160°C) for 20–25 minutes, then chill.

Recommendation:

Serve with a cup of espresso or a glass of dessert wine like Vin Santo. This pie pairs beautifully with fresh berries or a drizzle of chocolate ganache for extra indulgence.