Get ready to fall head over heels for Chocolate Chip Cannoli Pie, the ultimate mashup of your favorite Italian cannoli and everyone’s most beloved American pie. Imagine velvety ricotta and cream cheese whipped into a dreamy, lightly sweet filling, studded with chocolate chips and nestled in a buttery graham cracker crust—it’s no-bake, unfussy, and always a hit. Whether you’re sharing it at a family celebration or sneaking a slice late at night, this pie delivers that irresistible cannoli flavor with a playful, chocolatey twist!

Chocolate Chip Cannoli Pie Recipe - Recipe Image

Ingredients You’ll Need

This Chocolate Chip Cannoli Pie keeps things delightfully simple, yet each ingredient plays a starring role in creating texture, flavor, and that signature cannoli magic. Here’s what you’ll need, plus a few tips for making every element shine!

Graham Cracker Pie Crust: Go store-bought for ease, or make your own for a golden, homemade touch and extra crunch.
Ricotta Cheese (15 oz, drained): Use whole milk ricotta and drain it thoroughly for a creamy, not watery, filling—this is crucial for the classic cannoli texture.
Cream Cheese (8 oz, softened): Adds extra richness and helps create a smooth, sliceable pie.
Powdered Sugar (3/4 cup): Dissolves beautifully for subtle sweetness in every bite.
Vanilla Extract (1 teaspoon): Don’t skip it—real vanilla gives depth to the creamy filling.
Cinnamon (1/2 teaspoon): Just a hint enhances the cannoli flavor and adds a touch of warmth.
Mini Semi-Sweet Chocolate Chips (1 cup, divided): Mini chips distribute perfectly in the filling and create the ultimate chocolatey bite.
Heavy Cream (1/4 cup): Essential for the chocolate ganache drizzle that takes this dessert over the top.
Extra Powdered Sugar & Chocolate Chips (optional): For a picture-perfect finishing touch, dust and sprinkle just before serving!

How to Make Chocolate Chip Cannoli Pie

Step 1: Prepare the Creamy Cannoli Filling

Start by grabbing a large bowl and adding in your well-drained ricotta, softened cream cheese, powdered sugar, vanilla extract, and cinnamon. Use a hand mixer or stand mixer to beat everything together until you have a smooth, creamy, and luscious filling. Don’t skimp on beating—it should be luxuriously thick with no lumps for that authentic cannoli feel.

Step 2: Fold in the Chocolate Chips

Once your filling is silky-smooth, gently fold in 3/4 cup of those mini chocolate chips. The mini size really matters—they disperse evenly and make sure every bite brings a touch of chocolatey joy without overwhelming the filling.

Step 3: Assemble the Pie

Spoon the creamy cannoli filling into your graham cracker crust, spreading it out all the way to the edges so every slice is loaded with goodness. Smooth the top with a spatula, getting ready for the final, decadent topping.

Step 4: Make and Pour the Chocolate Ganache

In a small microwave-safe bowl, gently heat the heavy cream until it’s just steaming, not boiling. Pour it over the remaining 1/4 cup of chocolate chips, let it sit for about a minute, then stir until you have a shiny, smooth ganache. Drizzle this luscious chocolate ribbon all over the top of your pie—it’s the showstopper!

Step 5: Chill to Set

Here comes the hardest part: let your Chocolate Chip Cannoli Pie chill in the refrigerator for at least 4 hours, or even better, overnight. This allows the filling to set up perfectly and makes sure your slices hold their gorgeous shape.

Step 6: Garnish and Serve

When you’re ready to serve, dust the top with extra powdered sugar and toss a few more mini chocolate chips on for good measure. Slice using a sharp knife and watch everyone swoon over those creamy, chocolatey layers!

How to Serve Chocolate Chip Cannoli Pie

Garnishes

A snowy dusting of powdered sugar and a sprinkle of mini chocolate chips are classic, but you can also add a few curls of dark chocolate or a light zest of orange for a bakery-worthy look. These simple touches highlight the Italian roots and make your pie look utterly irresistible.

Side Dishes

This pie truly shines on its own, but if you want to round out an Italian-inspired meal, serve it alongside strong espresso, a cappuccino, or a little glass of dessert wine. Fresh berries or a small scoop of vanilla gelato pair beautifully if you’re feeling extra indulgent.

Creative Ways to Present

Try slicing the pie into slim wedges and arranging them on a platter with fresh strawberries or candied orange peel. For gatherings, cut smaller bars for a dessert buffet. You can even pipe a swirl of whipped cream on each slice and top with crushed pistachios for a nod to traditional cannoli.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chocolate Chip Cannoli Pie tightly covered in the refrigerator. It’ll keep its creamy texture and fresh flavor for up to four days—if it lasts that long!

Freezing

Yes, this pie is freezer-friendly! Wrap slices (or the whole pie) tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before serving for the best texture.

Reheating

No need to reheat—this pie is best enjoyed chilled! If straight from the freezer, let it thaw in the refrigerator rather than at room temperature to maintain that dreamy, creamy consistency.

FAQs

Can I use part-skim ricotta instead of whole milk?

Whole milk ricotta gives the filling its rich, classic flavor and creaminess, but part-skim will work in a pinch. Just be sure to drain it really well and expect a slightly lighter texture.

Is it okay to make the crust from scratch?

Absolutely! A homemade graham cracker crust adds extra crunch and flavor. Just remember to bake and cool it before filling for the best (and sturdiest) results.

Can I substitute regular chocolate chips for mini?

You can, but mini chips really do make a difference in every creamy bite. If you only have regular chips, give them a quick chop so they distribute better throughout the filling.

What if I don’t have a hand mixer?

You can still make the filling by hand with a sturdy whisk and some elbow grease! Just be sure to blend until completely smooth so the texture is perfectly creamy.

How long does Chocolate Chip Cannoli Pie need to chill?

Let it chill for at least 4 hours, but overnight is even better for a firm, sliceable filling and superb flavor melding. Try to plan ahead so you can resist cutting too soon!

Final Thoughts

If you’re looking for a fresh twist on a classic dessert, Chocolate Chip Cannoli Pie is pure joy in every bite—easy to make, stunning to serve, and impossible to resist. Give it a try, and let it earn a permanent spot in your dessert lineup!

Chocolate Chip Cannoli Pie Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 15 minutes (plus chilling time)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy richness of this Chocolate Chip Cannoli Pie that combines the flavors of a classic cannoli with a decadent pie crust. A no-bake dessert that is sure to impress!

Ingredients

Scale

Pie Crust:

1 pre-made or homemade graham cracker pie crust

Filling:

1 (15 oz) container whole milk ricotta cheese, drained well
1 (8 oz) package cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup mini semi-sweet chocolate chips, divided
1/4 cup heavy cream
Extra powdered sugar and chocolate chips for topping (optional)

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Instructions

In a large bowl, beat together the ricotta, cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth and creamy.

Gently fold in 3/4 cup of the mini chocolate chips.

Spoon the filling into the graham cracker crust and spread evenly.
In a small microwave-safe bowl, warm the heavy cream until just steaming, then pour it over the remaining 1/4 cup chocolate chips.

Let sit for 1 minute, then stir until smooth to create a ganache.

Drizzle the ganache over the top of the pie.
Refrigerate the pie for at least 4 hours, or overnight, to set.
Before serving, dust with powdered sugar and sprinkle with extra chocolate chips if desired.

Notes

Make sure to drain the ricotta well to prevent a runny filling.
For a crunchier crust, bake the graham cracker crust at 350°F for 7 minutes, then cool before filling.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Italian-American