Irresistible 15-Minute Chocolate Chip Cannoli Pie Recipe

Oh my goodness, you HAVE to try this Chocolate Chip Cannoli Pie! It’s like someone took everything magical about cannoli—the creamy ricotta filling, the hint of cinnamon, those little chocolate surprises—and wrapped it up in the easiest, most comforting pie crust. I stumbled onto this idea last summer when I had leftover ricotta from lasagna and a serious sweet tooth. One bite and I was hooked!

The secret? That dreamy ricotta filling—smooth as silk with just the right amount of sweetness—gets studded with mini chocolate chips that melt ever so slightly when you take a bite. And the crust? Crisp, buttery, and sturdy enough to hold all that goodness without getting soggy. It’s the dessert I bring to every potluck now because honestly, who can resist cannoli in pie form?

Best part? It comes together faster than running to the bakery. You’ll impress everyone with how fancy it looks, but we’ll keep our little secret—it’s practically foolproof!

Why You’ll Love This Chocolate Chip Cannoli Pie

Let me count the ways this pie will steal your heart (and probably your last slice too!):

• Effortless elegance: Looks like you spent hours, but that pre-made crust is our little secret
• Cannoli magic, no fuss: All the creamy ricotta goodness without wrestling with pastry tubes
• Chocolate in every bite: Those mini chips distribute perfectly – no sad, chip-less slices!
• Crowd-pleaser: My picky nephew and fancy foodie aunt both go back for seconds
• Better chilled: Actually improves as it sits, making it perfect for do-ahead desserts

It’s the dessert that feels special enough for birthdays but easy enough for Tuesday night cravings. The first time I made it, my neighbor literally knocked on my door asking what smelled so amazing – now that’s what I call a winning recipe!

Ingredients for Chocolate Chip Cannoli Pie

Gathering these simple ingredients is half the joy—each one plays a special role in creating that perfect cannoli pie magic:

• 1 pre-made pie crust (the flaky kind works best)
• 1 1/2 cups whole-milk ricotta, drained overnight in cheesecloth (trust me, this prevents weepy filling!)
• 1/2 cup powdered sugar, packed – none of that loose scooping!
• 1 teaspoon pure vanilla extract (the good stuff makes all the difference)
• 1/2 teaspoon cinnamon – just enough warmth without overpowering
• 1/2 cup mini chocolate chips (regular chips sink—these tiny ones stay suspended beautifully)
• Whipped cream for topping (optional but highly encouraged)

See? Nothing fancy—just quality ingredients treated right. That tub of ricotta sitting in your fridge right now? It’s about to become dessert royalty!

How to Make Chocolate Chip Cannoli Pie

Okay, let’s get to the fun part – turning these simple ingredients into that dreamy cannoli pie! I promise, it’s easier than you think. Just follow these steps, and you’ll be the dessert hero in no time.

Step 1: Prepare the Crust

First things first – we need a crisp, golden crust that can handle all that creamy goodness. Preheat your oven to 375°F (190°C). Unroll your store-bought crust into a 9-inch pie plate – no shame in that shortcut! Gently press it in and crimp the edges if you’re feeling fancy.

Now, here’s my secret weapon: blind bake it. Line the crust with parchment paper and fill with pie weights (or dried beans in a pinch). Bake for 10 minutes – this prevents that dreaded soggy bottom. Let it cool completely while you make the filling. Trust me, a warm crust + cold filling = disaster we’re avoiding!

Step 2: Make the Filling

Time for the star of the show! Grab that drained ricotta – it should be nice and thick. In a large bowl, beat it with the powdered sugar until smooth. No lumps allowed! Add the vanilla and cinnamon, mixing just until combined. The smell alone will make your kitchen magical.

Now, the fun part: gently fold in those mini chocolate chips. I use a rubber spatula and make big, sweeping motions – we want to keep the filling light and airy. Taste? Okay, maybe just one spoonful for quality control…

Step 3: Assemble and Chill

Pour that creamy filling into your cooled crust, smoothing the top with a spatula. If you’re extra like me, you can make little swirls for presentation points. Pop it in the fridge for at least 2 hours – the longer it chills, the better the flavors meld.

When you’re ready to serve, top with whipped cream and maybe a sprinkle of cinnamon or chocolate shavings. Watch as your family’s eyes light up at first bite – that’s the cannoli pie magic working!

Tips for the Perfect Chocolate Chip Cannoli Pie

After making this pie more times than I can count (blame my sweet tooth!), I’ve learned all the tricks to make it foolproof:

• Drain that ricotta like your dessert depends on it (because it does!). Overnight in cheesecloth is ideal, but even 30 minutes in a fine mesh strainer helps.
• Mini chips are non-negotiable – regular chips sink to the bottom faster than my willpower around this pie.
• Don’t rush the chill time – that 2-hour minimum lets the flavors marry and the filling set properly. I know it’s hard to wait!
• Cold crust alert! Letting the baked shell cool completely prevents a melty, messy filling situation.
• Taste as you go – want more cinnamon? Add it! Prefer it sweeter? Dust with extra powdered sugar before serving.

One last tip? Make two – because the first one will disappear faster than you can say “cannoli”!

Variations for Your Chocolate Chip Cannoli Pie

Here’s the beautiful thing about this pie—it’s like a blank canvas for your cannoli dreams! Over the years, I’ve played with all sorts of delicious twists:

• Mascarpone magic: Swap half the ricotta for mascarpone when you want extra richness (birthday-worthy!)
• Citrus spark: Replace cinnamon with orange zest for a bright, sunny flavor that pairs amazingly with dark chocolate chips
• Nutty delight: Fold in chopped pistachios or toasted almonds for that classic cannoli crunch
• Chocolate switch-up: Use dark chocolate chips or even chopped chocolate chunks if you’re feeling decadent
• Boozy kick: Add a splash of amaretto or Kahlúa to the filling (just 1 tablespoon!) for adult-only indulgence

The possibilities are endless—make it once by the book, then start making it your own!

Serving and Storing Chocolate Chip Cannoli Pie

This pie is best served chilled – I like to pull it from the fridge about 10 minutes before slicing so the flavors really shine. A cup of strong coffee makes the perfect partner! Leftovers (if you’re lucky enough to have any) keep beautifully in the fridge for 3-4 days. Just cover loosely with plastic wrap. Fair warning – the crust loses some crispness by day 2, but the filling gets even better! Avoid freezing though – ricotta gets grainy when thawed, and nobody wants that. Happy eating!

Chocolate Chip Cannoli Pie Nutrition

Now, let’s be real – we’re not eating cannoli pie for its health benefits! But because I know you’re curious (and maybe balancing that second slice with salad tomorrow), here’s the scoop per serving: About 320 calories, 18g fat (10g saturated), 30g carbs, and 8g protein. These are estimates based on my recipe testing – your exact numbers might vary slightly depending on brands and how generous you are with that whipped cream topping!

FAQs About Chocolate Chip Cannoli Pie

Over the years, I’ve gotten so many questions about this pie – here are the ones that pop up most often with my tried-and-true answers:

Can I use homemade pie crust instead of store-bought?
Absolutely! My shortcut with pre-made crust is all about saving time, but homemade is divine. Just blind bake it the same way – and pat yourself on the back for the extra effort!

Help! My filling is runny – what went wrong?
Two likely culprits: not draining the ricotta enough or not chilling long enough. Next time, let the ricotta drain overnight and don’t skimp on that 2-hour chill minimum. In a pinch, you can thicken runny filling with a tablespoon of cornstarch.

Can I make this dairy-free?
I’ve had success with almond milk ricotta alternatives, though the texture will be slightly different. For vegan versions, try firm tofu blended with powdered sugar and dairy-free chocolate chips – not traditional, but still delicious!

Why mini chocolate chips?
They distribute evenly so every bite has chocolate! Regular chips tend to sink to the bottom during chilling (though in a pinch, tossing them with a bit of flour first helps).

How do I know when it’s chilled enough?
Give the pie plate a gentle wiggle – the filling should barely move. If it jiggles like jelly, give it more time. Good things come to those who wait!

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