Description
Indulge in the creamy decadence of this Chocolate Chip Cannoli Pie that combines the classic flavors of Italian cannoli in a delightful no-bake dessert.
Ingredients
Scale
For the Filling:
- 1 1/2 cups whole milk ricotta cheese, drained
- 8 oz mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3/4 cup mini chocolate chips, divided
Additional:
- 1 pre-made graham cracker crust (9-inch)
- Optional: chopped pistachios or extra chocolate chips for garnish
Instructions
- In a large mixing bowl, combine the drained ricotta, mascarpone cheese, powdered sugar, granulated sugar, vanilla extract, and cinnamon.
- Beat with a hand mixer or whisk until smooth and creamy.
- Gently fold in 1/2 cup of the mini chocolate chips.
- Spoon the filling into the prepared graham cracker crust and smooth the top with a spatula.
- Sprinkle the remaining 1/4 cup mini chocolate chips over the top.
- Refrigerate the pie for at least 4 hours, or overnight, until fully set.
- Garnish with chopped pistachios or extra chocolate chips before serving if desired.
Notes
- To ensure a smooth filling, drain the ricotta in a fine mesh strainer or cheesecloth for a few hours before using.
- For a crispier crust, blind bake the graham crust at 350°F for 5–7 minutes and cool before filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 23g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg
