Amazing 2-Step Chocolate Chip Cannoli Pie

Chocolate Chip Cannoli Pie. If you’re looking for a dessert that instantly transports you to a bustling Italian bakery without needing to roll out a single piece of dough, then you’ve come to the right place! I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love—everything is made with heart and flavor.

Forget wrestling with cannoli shells! This recipe is designed to give you maximum flavor payoff with minimum fuss. Imagine sinking your fork into that cool, creamy ricotta filling, studded with bright orange zest and rich chocolate chips, all held together in a crisp shell. It’s the ultimate easy Italian dessert that tastes incredibly complex.

This Chocolate Chip Cannoli Pie is perfect for potlucks or when you need a showstopper that requires zero oven time for the filling itself. Trust me, once you try this, it’s going to be your new go-to for summer gatherings!

Gathering Your Components for Chocolate Chip Cannoli Pie

Okay, before we even think about mixing, we need to get our ducks in a row ingredient-wise. Making this Chocolate Chip Cannoli Pie is super simple, but you have to respect the cheese! If you skip the draining step, you’ll end up with a sloppy mess, and we absolutely cannot have that.

Gathering everything first means the actual mixing part flies by. You’ll be amazed how quickly this comes together once you have all your components ready to go.

Essential Ingredients for the Creamy Chocolate Chip Cannoli Pie Filling

The heart of this pie is that dreamy filling. You absolutely must start with 15 ounces of ricotta cheese, and I mean *drained* ricotta. I usually press mine between a few layers of paper towels and put a little jar on top for an hour beforehand—it’s non-negotiable!

Then, grab your 8 ounces of mascarpone—that’s what gives it that velvety richness. Sweetness comes from a full cup of sifted powdered sugar because we don’t want any lumps in our beautiful filling. Don’t forget the vanilla, the optional dash of cinnamon for that classic cannoli warmth, and the zest of one whole orange. That zest really wakes everything up!

Preparing the Crust Base

For the shell, you have two easy options. If you’re in a hurry, a pre-made graham cracker crust works like a charm. If you’re feeling ambitious, bake your favorite scratch crust, but listen to me: it has to be completely, totally cool before that creamy filling goes in. Seriously, even slightly warm, and you’ll melt your beautiful structure.

Step-by-Step Guide to Making the Easiest Chocolate Chip Cannoli Pie

This is where the magic happens, and I promise, it’s so much easier than stuffing individual cannoli shells! We’re moving quickly here, so make sure you have your bowls ready to go. The whole assembly process for this Chocolate Chip Cannoli Pie is lightning fast once the crust is done.

Preparing and Cooling the Pie Shell

First things first: you have to deal with that crust. If you’re using a store-bought shell, just follow the package directions for that pre-bake. Usually, that means poking it all over with a fork—don’t skip that, or you’ll get an oddly puffy bottom! Bake it at 350°F for about 10 to 12 minutes until it looks nicely golden. If you’re making yours from scratch, follow your usual process.

Now, here is the most important part of this step: cooling! You need that crust to be totally cooled down, folks. I mean stone cold. Set it on a wire rack and walk away for at least 30 minutes. If you rush this, the residual heat from the crust will start melting your beautiful mascarpone and ricotta mixture before it even hits the fridge!

Mixing the Smooth Chocolate Chip Cannoli Pie Filling

Grab your biggest mixing bowl—we need room to work! Start by combining the cheeses: the well-drained ricotta and the mascarpone. Beat these together first until they look almost like thick yogurt. Now, slowly add in your sifted powdered sugar, the vanilla, and that optional little pinch of cinnamon. Beat it on medium speed until everything is completely incorporated and there are zero sugar lumps hiding anywhere. This is your base for that perfectly smooth texture!

Once it’s smooth as silk, it’s time for the fun stuff. Gently fold in the cup of mini chocolate chips and that vibrant orange zest using a rubber spatula. You don’t want to overmix here; just stir until those chips are evenly scattered throughout the creamy mixture.

Assembling and Setting Your Chocolate Chip Cannoli Pie

Take your perfectly cooled pie shell and gently spoon all that wonderful filling right into it. Use an offset spatula or the back of a spoon to level the top surface so it looks nice and professional. Don’t press too hard, just smooth it out gently.

Cover the whole thing loosely with plastic wrap—make sure the wrap doesn’t touch the surface of the filling, or it’ll stick! Then, it goes into the refrigerator. You must let this chill for a minimum of two hours. This chilling time isn’t just for flavor; it lets the fats firm up so your Chocolate Chip Cannoli Pie slices beautifully. Right before serving, sprinkle a few extra mini chips right on top for garnish!

Tips for Perfecting Your Chocolate Chip Cannoli Pie

Honestly, this pie is almost foolproof because the filling is no-bake, but there are two little secrets that separate a good Chocolate Chip Cannoli Pie from an absolutely amazing one. Pay attention to the cheese prep, and you’ll never have a runny slice again!

Mastering Ricotta Draining for a Firm Chocolate Chip Cannoli Pie

I cannot stress this enough: draining your ricotta is the most important step in this whole recipe. Ricotta is naturally wet, and if you skip draining, that excess liquid seeps out into the filling as it chills, leaving you with a soupy puddle instead of a firm slice. You need to drain it for at least an hour, maybe even two. I like to use a fine-mesh sieve lined with a coffee filter or cheesecloth, and I just let gravity do the work. Press down gently once or twice to encourage the whey to leave, but don’t squeeze it dry—we still need moisture, just not *that* much moisture!

Quick Crust Swaps for Your Chocolate Chip Cannoli Pie

If you are making this pie for a last-minute gathering, you can totally skip baking anything! My favorite shortcut is grabbing a pre-made graham cracker crust. It already has that slight honey flavor that works beautifully with the ricotta and orange zest. Just make sure you check the package—sometimes they tell you to bake it for a few minutes, and sometimes they don’t. Follow their directions, but remember, you still need that shell totally cool before you fill it!

Equipment Needed for This Ricotta Dessert

You don’t need a fancy stand mixer for this, thankfully! I usually just use my trusty hand mixer, but even a sturdy whisk will work if you have strong arms.

• Large mixing bowl
• Hand mixer or whisk
• Fine-mesh sieve (for draining cheese)
• Rubber spatula
• 9-inch pie plate

Frequently Asked Questions About Chocolate Chip Cannoli Pie

I get so many questions whenever I bring this dessert to a gathering! It’s always the first thing people ask about. Here are the ones I hear most often about making and serving this amazing ricotta pie.

Can I make the Chocolate Chip Cannoli Pie filling ahead of time?

Oh, yes, you absolutely can! If you want to get a jump start, you can mix up the entire filling—ricotta, mascarpone, sugar, everything, even the chips and zest—and store it in an airtight container in the fridge. It keeps beautifully for up to two days! Just make sure you mix it up the day you plan to assemble the pie, or if you make it further ahead, give it a quick whisk again before you fold in the chocolate chips and pour it into your cooled shell. Never fill a warm crust, though!

What is the best way to serve this Italian Dessert?

This is a chilled dessert, through and through. For the very best texture, serve your slices straight from the refrigerator. When the filling has fully set, it slices cleaner and tastes incredibly refreshing, especially after a big meal. If you’re taking it to a party, keep it chilled until the last possible moment. It’s meant to be eaten cold, like a fantastic, easy ricotta dessert! If you are interested in other Italian-inspired desserts, check out my recipe for Greek Baklava Recipe.

Does the orange zest really make a difference in the Chocolate Chip Cannoli Pie?

It makes a huge difference! The orange zest cuts through the richness of the mascarpone and ricotta perfectly. It’s what gives you that authentic cannoli flavor that screams Italian bakery. If you skip it, the pie will still taste good, but it will taste a bit flat—you need that bright citrus pop to balance the sweetness!

How long does this pie last once assembled?

Because it’s dairy-based, you should treat it like any other creamy dessert. As long as you kept it well-covered in the fridge, your Chocolate Chip Cannoli Pie should be fantastic for about four days. After that, the crust might start getting a little soft, but honestly, it never lasts that long at my house!

Storing and Serving Your Leftover Chocolate Chip Cannoli Pie

Keeping this wonderful pie fresh is easy, but since it’s packed with fresh cheese, you need to be a little careful about how long you leave it out on the counter. I always recommend serving this Chocolate Chip Cannoli Pie cold. If you let it sit out for more than an hour or two, the texture starts to soften up too much, and you lose that lovely, firm set we worked so hard to achieve! If you are looking for other no-bake desserts, you might enjoy my recipe for No Bake Sugar Free Strawberry Cheesecake.

When you put leftovers away, make sure you cover the pie plate tightly with plastic wrap or foil. This keeps out any fridge smells and stops the crust from drying out. It’s best eaten within a few days, but here’s a quick guide:

Storage Location	Maximum Duration	Serving Notes
Refrigerator	4 Days	Serve chilled, straight from the cold.
Freezer (Uncovered)	Not Recommended	Freezing ruins the creamy texture of the filling.

Share Your Experience Making This Chocolate Chip Cannoli Pie

I just love hearing how my recipes turn out in your kitchens! Did this Chocolate Chip Cannoli Pie become a new family favorite? Please leave me a comment below and tell me if you added anything fun or how quickly it disappeared. Don’t forget to give it a star rating so others know it’s a winner! For more easy dessert ideas, check out my guide on Desserts.

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