I can still smell my grandmother’s kitchen on Sunday afternoons vanilla and citrus and just-baked pastry cooling on the counter. Those small, warm moments taught me that the best desserts carry memory as much as flavor.
I’m a home cook who learned at my mother’s elbow, turning pages in dog-eared church cookbooks and tasting salt of a family life that centered around the table. I’m 58 and I write from Louisville with a straightforward approach: recipes you can make on a weeknight that comfort the people you love. I test everything in real kitchens, not just pretty photo shoots, and I aim for dishes that are simple, family-friendly, and pork-free. My voice stays warm and practical, the kind you’d hear over a mixing bowl as I explain how to fold, spoon, and taste. Comfort made simple, that’s my philosophy meals that feel like home without a long list of techniques or obscure ingredients.
Table of Contents
Table of Contents
How to prepare Chocolate Chip Cannoli Pie
Ingredients :
1 pie crust, 15 oz ricotta cheese, 1 cup powdered sugar, 1 tsp vanilla extract, 1 cup mini chocolate chips, 1 cup heavy cream, 1/4 cup mascarpone cheese, Cocoa powder for dusting
Directions :
- Preheat your oven to 375°F (190°C) and bake the pie crust according to package instructions until golden. Let it cool., 2. In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract until smooth., 3. Fold in the chocolate chips gently., 4. In another bowl, whip the heavy cream until soft peaks form, then fold in the mascarpone cheese., 5. Carefully combine the whipped cream mixture with the ricotta mixture until fully incorporated., 6. Pour the filling into the cooled pie crust and spread evenly., 7. Refrigerate for at least 2 hours before serving., 8. Dust with cocoa powder before slicing and serve cold.
Serving ideas
Why this recipe works
I like telling folks why a particular dessert becomes a family favorite, and the Chocolate Chip Cannoli Pie has a few simple reasons. First, it borrows the best parts of Italian cannoli — sweet, creamy ricotta and a touch of vanilla — but it serves them in a pie format that everyone recognizes. That means you get familiar comfort with a little surprise in the texture. The ricotta filling keeps a light, slightly grainy creaminess that pairs perfectly with the airy whipped mascarpone, and when you fold in mini chocolate chips you get happy, crunchy bites in almost every forkful. That contrast of creamy and crunchy makes the Chocolate Chip Cannoli Pie feel special without feeling fussy.
Second, the recipe is forgiving. You can use a store-bought pie crust and still have great results, or bake your own if you enjoy that step. The filling doesn’t demand precision like a custard; a gentle fold and a patient chill in the refrigerator give it time to set up. That means busy weeknights and potlucks both work.
The Chocolate Chip Cannoli Pie also stays chill and refreshing, which makes it a smart pick when the oven’s been on all day or when you want a make-ahead dessert. Finally, it’s easy to scale: double the filling for a crowd or make mini versions in tart shells for a party tray. If you like ricotta desserts, try my almond ricotta chocolate chip cookies for another family-friendly ricotta treat: Almond Ricotta Chocolate Chip Cookies.
How to prepare Chocolate Chip Cannoli Pie
This section walks you through the hands-on parts. Make sure your ricotta is well-drained if it came packed in liquid; a few minutes in a fine sieve or a tea towel will help the filling thicken properly. Start by creaming the ricotta with powdered sugar and vanilla until smooth — I use a wooden spoon or spatula and press through any lumps. Fold in the mini chocolate chips carefully so they distribute evenly without releasing too much air. In another bowl, whip the heavy cream to soft peaks and add the mascarpone; this gives the filling a lighter mouthfeel and helps the pie hold a slice.
When you combine the whipped cream mixture with the ricotta, fold gently in thirds. You want a uniform texture, not a flat mixture. Pour the filling into your cooled crust and smooth the top with an offset spatula. Chill the Chocolate Chip Cannoli Pie for at least two hours; overnight is even better. Before serving, dust with cocoa powder for a little bittersweet contrast.
If you want a crisper crust, bake it a few extra minutes and cool fully before filling. For a slightly boozy touch, stir a teaspoon of orange liqueur into the ricotta mixture — it echoes traditional cannoli flavors. For more ricotta cake ideas and inspiration, you might enjoy this double-chocolate ricotta cake guide: 5 Irresistible Reasons to Love Double Chocolate Ricotta Cake.
How to store it properly
Serving ideas
Leftovers keep well, which is one of the reasons the Chocolate Chip Cannoli Pie shines. Store the pie in the refrigerator covered loosely with plastic wrap or in an airtight container. It keeps its texture and flavor for about three days; after that the filling will start to lose its airy lift and the crust may soften. If you plan to prepare the filling a day ahead, hold off on putting it in the crust until a couple hours before you plan to serve, so the crust stays crisp. That said, the pie still tastes lovely even when the crust softens a touch — it becomes more like a creamy tart.
For longer storage, you can freeze individual slices. Wrap each slice tightly in plastic wrap and then in foil, and freeze for up to one month. Thaw in the refrigerator overnight before serving. Avoid freezing the whole assembled pie if you can; freezing changes the texture of whipped cream and mascarpone more noticeably.
If you do need to make parts ahead, freeze the baked crust separately and keep the filling chilled; assemble the Chocolate Chip Cannoli Pie on the day you serve to preserve the best texture. For a smooth, extra-creamy filling after thawing, give it a brief whisk to re-fluff before spooning into the crust. If you want more dessert storage ideas or a ricotta cake that freezes well, see this chocolate and ricotta cake post: Chocolate and Ricotta Cake.
Helpful tips
How to store it properly
A few simple tricks will help your Chocolate Chip Cannoli Pie turn out great every time. First, choose a good-quality ricotta — whole-milk ricotta gives a richer texture than part-skim. If the ricotta seems watery, drain it for 20–30 minutes in a fine-mesh sieve lined with cheesecloth. Second, chill your mixing bowl and beaters for whipping the cream if your kitchen is warm; cold metal helps the cream reach soft peaks faster.
When folding, use a gentle hand. You want to keep the whipped cream’s airiness without overworking the mixture. Fold in chocolate chips at the end so they don’t sink and so you keep pockets of chocolate throughout. If you prefer fewer chips per bite, reserve a couple tablespoons to sprinkle on top right before serving. Taste the filling before filling the crust; if it needs more sweetness, add a bit more powdered sugar, but go slowly — ricotta varies in sweetness across brands.
For presentation, dust with cocoa powder just before serving and add a few whole mini chips to each slice or a thin twist of orange zest. If you plan to serve guests with nut allergies, avoid adding chopped nuts on top and choose certified nut-free chocolate chips. And remember, the Chocolate Chip Cannoli Pie is meant to be effortless: don’t overcomplicate it. If you’d like an espresso lift, stir a teaspoon of instant espresso into the whipped mascarpone before folding — a gentle nod to Italian flavors. For another ricotta-espresso combo, take a look at this chocolate espresso ricotta cake: Chocolate Espresso Ricotta Cake.
Recipe variations
Helpful tips
If you like to tweak dishes, the Chocolate Chip Cannoli Pie adapts well. Swap mini chocolate chips for chopped dark chocolate for bigger flavor pockets, or use mini white chocolate chips with a bit of lemon zest for a brighter finish. For a citrus twist that echoes classic cannoli, fold in a teaspoon of orange or lemon zest and a splash of orange juice into the ricotta. You can also fold in a tablespoon of finely chopped candied citrus peel for texture and traditional flavor.
If you want a nutty note, fold in finely chopped toasted pistachios or sprinkle them on top for color and crunch — keep this pork-free, but do check for guests’ nut allergies. For a gluten-free version, use a gluten-free pie crust or press a mixture of crushed gluten-free cookies and melted butter into a tart pan.
To make a lighter version, swap half the mascarpone for plain Greek yogurt, though this will change the richness and texture slightly. For a show-stopping twist, pipe the filling into pre-baked mini tart shells to make individual Chocolate Chip Cannoli Pies for a party platter. If you enjoy the ricotta-and-chocolate combo and want more rich, baked options, this chocolate ricotta cake shows another approach: Chocolate Ricotta Cake.
Frequently asked questions
Recipe variations
Q: Can I use cottage cheese instead of ricotta?
A: You can substitute cottage cheese in a pinch, but I recommend blending it first in a food processor until smooth so the texture matches ricotta more closely. Ricotta has a creamier, slightly grainy texture that gives the Chocolate Chip Cannoli Pie its classic mouthfeel. If you use cottage cheese, drain any excess liquid and pulse until smooth, then proceed with the recipe.
Q: How long should I chill the pie before serving?
A: Chill the pie at least two hours to allow the filling to firm up. Overnight chilling is even better — it lets the flavors meld and makes slicing cleaner. If you’re short on time, chill for an hour and then an additional thirty minutes after smoothing the top; it’s not ideal but still tasty.
Q: Can I make this ahead for a party?
A: Yes. You can assemble the Chocolate Chip Cannoli Pie a day ahead and keep it covered in the refrigerator. For best texture, bake and cool the crust earlier in the day, make the filling the night before, and assemble a few hours before guests arrive so the crust stays as crisp as possible. For larger gatherings, make two pies and stagger the baking so you have variety without stress.
Q: What if my filling seems loose after mixing?
A: If the filling looks too loose, chill it for 15–30 minutes and then fold gently; chilling helps the mascarpone and ricotta firm up. Also ensure you whipped the cream to soft peaks — too loose and it won’t stabilize the filling, too stiff and it becomes dense. A balance gives a creamy yet sliceable filling.
Conclusion
If you want another clear, well-tested take on this idea or are comparing versions, this Chocolate Chip Cannoli Pie recipe on Spicedblog offers lovely photos and an alternate method you might find helpful: Chocolate Chip Cannoli Pie | Spicedblog (https://spicedblog.com/chocolate-chip-cannoli-pie/).
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Chocolate Chip Cannoli Pie
- Total Time: 120
- Yield: 8 servings
- Diet: Vegetarian
Description
A comforting pie that brings together creamy ricotta and mini chocolate chips in a familiar dessert format, perfect for any occasion.
Ingredients
- 1 pie crust
- 15 oz ricotta cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
- 1 cup heavy cream
- 1/4 cup mascarpone cheese
- Cocoa powder for dusting
Instructions
- Preheat your oven to 375°F (190°C) and bake the pie crust according to package instructions until golden. Let it cool.
- In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the chocolate chips gently.
- In another bowl, whip the heavy cream until soft peaks form, then fold in the mascarpone cheese.
- Carefully combine the whipped cream mixture with the ricotta mixture until fully incorporated.
- Pour the filling into the cooled pie crust and spread evenly.
- Refrigerate for at least 2 hours before serving.
- Dust with cocoa powder before slicing and serve cold.
Notes
For a slightly boozy touch, stir a teaspoon of orange liqueur into the ricotta. If you prefer fewer chips per bite, reserve a couple tablespoons to sprinkle on top right before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: Italian