Let’s talk about something near and dear to my heart – and my sweet tooth! I’m so excited to share my recipe for Chocolate Chip Cannoli Pie, a dessert that’s become a total family favorite.
I remember the first time I tried to make a traditional cannoli. Oh my goodness, what a disaster! The shells were either too thick, too thin, or just plain burnt. The filling was either too runny or too sweet. It was a comedy of errors! But I was determined to capture that classic Italian flavor in an easier, more approachable way. That’s where the idea for this Chocolate Chip Cannoli Pie came in. It’s got all the amazing flavors of a traditional cannoli, but in a sliceable, shareable pie form.
The moment I took my first bite of that perfected Chocolate Chip Cannoli Pie, I knew I had something special. The creamy, ricotta filling, the sweet chocolate chips, and that slightly crunchy shell… it was heaven! And the best part? It was so much easier to make than individual cannoli!
This Chocolate Chip Cannoli Pie has become a staple at our family gatherings. My kids beg me to make it for birthdays, holidays, and even just a random Tuesday when we need a little pick-me-up. And honestly? I love making it! It’s one of those recipes that just brings me joy. Life is so busy with school, work, and everything in between, but knowing I can whip up a delicious Chocolate Chip Cannoli Pie that everyone will enjoy just makes my day a little brighter. I hope you check out this similar recipe from Chocolate Chip Cannoli Pie | Spicedblog
If you’re a busy parent like me, you’ll appreciate how simple and straightforward this recipe is. I promise, even if you’re not a seasoned baker, you can totally nail this Chocolate Chip Cannoli Pie. We’ll walk through it step by step, and I’ll share all my tips and tricks along the way.
So, what are you waiting for? Let’s get baking! I promise, you won’t regret trying this easy cannoli pie. It’s a little slice of Italian-American heaven! Now, let’s get started with the ingredients.
What You’ll Need for This Chocolate Chip Cannoli Pie
Alright, let’s gather everything we need to create this amazing dessert pie recipes. Here’s what you’ll need for my famous Chocolate Chip Cannoli Pie:
- 1 (15 ounce) container whole milk ricotta cheese: This is the star of the show! Make sure to drain it well, or your filling will be too watery. I always use whole milk ricotta for the richest, creamiest filling.
- 1 (8 ounce) package cream cheese, softened: This adds a tangy creaminess that perfectly complements the ricotta.
- 1 cup powdered sugar: For sweetness, of course! Adjust to your taste, but I find this is the perfect amount.
- 1 teaspoon vanilla extract: A must for any good dessert! I always use pure vanilla extract for the best flavor.
- 1/2 teaspoon ground cinnamon: A touch of warmth that elevates the filling.
- 1/2 cup mini chocolate chips: Because what’s a cannoli without chocolate chips? I prefer mini ones for even distribution.
- 1 (9-inch) graham cracker crust: This makes things so easy! You can use a homemade crust if you’re feeling ambitious, but a store-bought one works perfectly.
Now, a few notes about the ingredients. I always splurge on good quality ricotta cheese. It really makes a difference in the overall flavor and texture of the Chocolate Chip Cannoli Pie. You can usually find it in the specialty cheese section of your grocery store. When making Chocolate Chip Cannoli Pie, you can find good quality ricotta cheese in the specialty cheese section of your local supermarket.
Here’s a little cannoli pie recipe trick I learned: To ensure your ricotta is properly drained, place it in a cheesecloth-lined sieve over a bowl and let it drain in the fridge for at least a couple of hours, or even overnight. Trust me, it makes a world of difference!
And for my busy families out there, don’t be afraid to use pre-softened cream cheese. It saves a lot of time and effort! When making this easy cannoli pie, remember that room temperature cream cheese is the key to a lump-free filling.
Want to save some money? Buy the store-brand cream cheese. Honestly, it tastes just as good as the name-brand stuff in this Chocolate Chip Cannoli Pie. As for storing the ingredients, keep your ricotta and cream cheese in the refrigerator until you’re ready to use them. And don’t forget to check the expiration dates!
Okay, now that we’ve got all our ingredients prepped, let’s move on to the fun part: making the Chocolate Chip Cannoli Pie! And while you’re at it, if you like creamy chocolate desserts, I would recommend you try my Chocolate Mousse Cake Recipe, it’s amazing!
Let’s Make This Chocolate Chip Cannoli Pie Together
Alright, friend, let’s get our hands dirty and make this delicious Chocolate Chip Cannoli Pie! Don’t worry, it’s super easy, I promise.
- Drain the Ricotta: This is the most important step! As I mentioned earlier, place your ricotta cheese in a cheesecloth-lined sieve over a bowl and let it drain in the refrigerator for at least 2 hours, or overnight. This will remove excess moisture and prevent your filling from being too runny. I learned the hard way with Chocolate Chip Cannoli Pie that skipping this step is a big mistake!
- Combine Cream Cheese and Powdered Sugar: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue to beat until well combined. Make sure there are no lumps!
- Add Ricotta, Vanilla, and Cinnamon: Add the drained ricotta cheese, vanilla extract, and cinnamon to the cream cheese mixture. Beat until everything is smooth and well combined. Don’t overmix, or the filling will become too thin.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips. Be careful not to overmix! We want those chocolate chips evenly distributed throughout the filling.
- Pour into Crust: Pour the filling into your prepared graham cracker crust. Spread it evenly with a spatula.
- Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the filling to set and the flavors to meld together. In my kitchen, Chocolate Chip Cannoli Pie usually takes about 6 hours to fully set, but overnight is always best.
- Garnish (Optional): Before serving, you can garnish the pie with extra chocolate chips, a dusting of powdered sugar, or a sprinkle of cinnamon. Get creative!
While the Chocolate Chip Cannoli Pie is chilling, I usually clean up the kitchen and maybe sneak in a little bit of Netflix (don’t tell anyone!).
Don’t worry if your Chocolate Chip Cannoli Pie doesn’t look perfect. It’s all about the taste! And trust me, this pie tastes amazing.
Here’s a personal Chocolate Chip Cannoli Pie cooking tip: If you’re short on time, you can speed up the chilling process by placing the pie in the freezer for about an hour. Just be careful not to freeze it completely!
Your Chocolate Chip Cannoli Pie should smell like sweet cream and vanilla, with a hint of cinnamon. It’s an aroma that will make your mouth water!
And here’s a family-tested Chocolate Chip Cannoli Pie time-saver: If you’re really pressed for time, you can skip the draining step. Just use a paper towel to blot up any excess moisture from the ricotta cheese. It won’t be quite as perfect, but it will still be delicious!
Now that we’ve created this decadent Italian cannoli pie, let’s talk about serving this creamy and satisfying dessert! If you enjoy this recipe, you should try this Best Cannoli Pie Recipe – Modern Honey
How I Love to Serve This Chocolate Chip Cannoli Pie
Okay, so the pie is chilled, set, and ready to go. Now comes the best part – serving and enjoying this delectable Chocolate Chip Cannoli Pie!
My family loves this Chocolate Chip Cannoli Pie when I serve it slightly chilled, straight from the fridge. The cool, creamy filling is so refreshing, especially on a warm day. I also like to cut it into small slices because it’s quite rich.
As for side dishes, I usually don’t serve anything with this Chocolate Chip Cannoli Pie. It’s so decadent and satisfying on its own! But if you really want to add something, a simple cup of coffee or tea would be perfect. The bitterness of the coffee or tea will balance out the sweetness of the pie. Or even try serving it with some caramel apple slices with chocolate drizzle!
This Chocolate Chip Cannoli Pie is perfect for any occasion! I love making it for birthdays, holidays, potlucks, or just a simple family dessert. It’s always a crowd-pleaser!
When it comes to presentation, I like to keep it simple. A dusting of powdered sugar and a few extra chocolate chips are all you need to make this Chocolate Chip Cannoli Pie look beautiful. You can also add a few fresh berries for a pop of color.
If you have extra Chocolate Chip Cannoli Pie, you can store it in the refrigerator for up to 3 days. Just make sure to cover it tightly with plastic wrap to prevent it from drying out.
As for seasonal variations, I’ve tried adding different extracts to the filling, like almond or lemon. I’ve also added different types of chocolate chips, like dark chocolate or white chocolate. The possibilities are endless!
Friends always ask for this Chocolate Chip Cannoli Pie recipe! It’s one of those desserts that everyone loves. And honestly, I’m always happy to share it. I think that’s the beauty of this Italian cannoli pie, it’s all about sharing and caring.
What about any questions you might have? Let’s get you prepared to make the best Chocolate Chip Cannoli Pie.
Your Chocolate Chip Cannoli Pie Questions Answered
Alright, let’s tackle some of the most common questions I get about my beloved Chocolate Chip Cannoli Pie. These are things my family, friends, and even blog readers have asked me over the years!
Q: Why is my Chocolate Chip Cannoli Pie filling runny?
A: Ah, the age-old question! This usually happens when the ricotta cheese isn’t drained properly. Make sure to drain it for at least 2 hours, or even overnight, to remove excess moisture. I even gently press on the ricotta in the cheesecloth to get more of the liquid out. You know what I do when my Chocolate Chip Cannoli Pie filling is still a bit runny? I add a tablespoon of cornstarch to the filling and beat it in well. It helps to thicken it up!
Q: Can I use a different type of crust for this pie?
A: Absolutely! While I love the simplicity of a graham cracker crust, you can definitely experiment with other options. A shortbread crust would be delicious, or even a chocolate cookie crust. Just make sure the crust is pre-baked before you add the filling.
Q: Can I make this pie ahead of time?
A: Yes, definitely! In fact, I recommend it. The longer the pie chills, the better the flavors meld together. You can easily make this Chocolate Chip Cannoli Pie a day or two in advance.
Q: Can I freeze this pie?
A: While you *can* freeze this pie, I don’t recommend it. The texture of the ricotta cheese can change when frozen and thawed, making the filling a bit grainy. However, if you must freeze it, wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving.
Q: What can I use instead of ricotta cheese?
A: Honestly, ricotta cheese is essential for that authentic cannoli flavor. But if you absolutely can’t find it, you could try using a mixture of cream cheese and mascarpone cheese. It won’t be exactly the same, but it will still be delicious. This easy cannoli pie calls for ricotta for the best flavor.
Q: My graham cracker crust is crumbling. What am I doing wrong?
A: Make sure you’re using enough butter in your graham cracker crust recipe. The butter acts as a binder, holding the crumbs together. Also, try pressing the crumbs firmly into the pie plate.
Q: Can I add other ingredients to the filling?
A: Of course! Get creative! I’ve added chopped pistachios, candied fruit, and even a little bit of orange zest to my Chocolate Chip Cannoli Pie filling. The possibilities are endless! My family enjoys when I add mini marshmallows to this Italian cannoli pie, it adds a sweet surprise.
I hope these answers help you to create the perfect Chocolate Chip Cannoli Pie! Now, let’s put it all together.
My Final Thoughts on This Chocolate Chip Cannoli Pie
So, there you have it – my recipe for Chocolate Chip Cannoli Pie! This recipe holds a special place in my heart because it’s a dessert that my whole family loves. It’s also a reminder that even kitchen mishaps can lead to something amazing.
Here are my Chocolate Chip Cannoli Pie Pro Tips:
- Drain, drain, drain! Seriously, don’t skip this step. It’s crucial for a creamy, non-runny filling.
- Don’t overmix the filling. Overmixing can make the filling too thin. Gently fold in the chocolate chips.
- Chill for as long as possible. The longer the pie chills, the better the flavors will meld together.
As for variations, I’ve tried adding different extracts to the filling, like almond or lemon. I’ve also added different types of chocolate chips, like dark chocolate or white chocolate. You can even add a layer of Nutella to the bottom of the crust for an extra decadent treat. Cannoli Pie (Crunchy Crust & No-Bake Filling) – Snappy Gourmet provides some extra tips on variations.
My son loves the Chocolate Chip Cannoli Pie with dark chocolate chips, while my daughter prefers it with white chocolate chips. And my husband? He just loves it any way I make it!
I really hope you try this Chocolate Chip Cannoli Pie recipe. It’s a simple, delicious, and crowd-pleasing dessert that’s perfect for any occasion. And remember, don’t be afraid to experiment and make it your own!
I hope you enjoy creating this Chocolate Chip Cannoli Pie as much as I do. Let me know how it turns out! It’s a small slice of Italian-American heaven that’s easy to make and share!
If your kids love this, they’ll go crazy for my Pumpkin Cannoli Cake Roll, it’s a seasonal twist with all the same flavors!
Chocolate Chip Cannoli Pie
This Chocolate Chip Cannoli Pie combines the creamy, sweet filling of a cannoli with a flaky pie crust for an irresistible dessert. It’s the perfect crowd-pleaser and a fun twist on a classic Italian treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian-American
Ingredients
- 1 (14.1 oz) box refrigerated pie crusts
- 15 oz ricotta cheese, whole milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon almond extract
- 1 cup mini chocolate chips
- Optional: Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C). Unroll one pie crust and place it in a 9-inch pie plate. Crimp the edges.
- Bake the crust for 15-20 minutes, or until golden brown. Let cool completely.
- In a large bowl, beat the ricotta cheese and powdered sugar until smooth.
- Stir in the vanilla extract, cinnamon, and almond extract.
- Fold in the mini chocolate chips.
- Pour the filling into the cooled pie crust.
- Refrigerate for at least 2 hours to allow the filling to set.
- Before serving, dust with powdered sugar, if desired.
- Slice and enjoy!
Notes
For a richer flavor, use mascarpone cheese instead of ricotta. You can also add candied citrus peel for a more authentic cannoli taste.