If you’ve ever loved the sweet, creamy filling of a classic cannoli, this Chocolate Chip Cannoli Pie takes that same flavor and turns it into a luscious, sliceable dessert. With a buttery vanilla wafer crust and a smooth mascarpone-ricotta filling speckled with mini chocolate chips, this pie tastes like an Italian bakery favorite right from your kitchen.
Table of Contents
Why you’ll love this Chocolate Chip Cannoli Pie
This pie is everything we love about cannolis—creamy filling, chocolate chips, and a hint of citrus—but baked into an elegant, no-fuss dessert.
- Creamy mascarpone and ricotta filling
- Buttery vanilla wafer crust
- Loaded with mini chocolate chips for texture
- Make-ahead and perfect for holidays or dinner parties
- No need for cannoli shells or frying
- Tastes even better the next day
I learned this recipe after visiting a small café near Austin that served a version topped with chocolate shavings and lemon zest. I knew I had to recreate it at home—something simple, rustic, and comforting. My mom would’ve loved this one; it’s got all her favorite dessert notes: cream, crunch, and that hint of lemon that brightens the sweetness.
Ingredients you’ll need
Simple ingredients come together here to create a bakery-quality dessert with rich texture and flavor.
For the Crust
- 2¼ cups vanilla wafer crumbs (about 60 wafers; graham cracker crumbs work too)
- ¼ cup brown sugar (adds depth and sweetness)
- ½ cup unsalted butter, melted (binds the crust and adds flavor)
For the Filling
- 1 cup mascarpone cheese (one 8-oz container, smooth and creamy)
- ½ cup confectioner’s sugar (sweetens without grittiness)
- 1½ teaspoons vanilla extract (classic Italian aroma)
- ¼ teaspoon ground cinnamon (adds warmth)
- 2–3 teaspoons lemon zest (from one lemon, for brightness)
- 1 cup whole milk ricotta cheese (traditional cannoli flavor)
- ¾ cup heavy whipping cream (adds fluffiness)
- 1⅓ cups mini chocolate chips, divided (folded in and sprinkled on top)
Optional Add-Ons or Substitutes
- Use graham crackers instead of vanilla wafers for a nutty note
- Add a dash of almond extract for a deeper aroma
- Fold in crushed pistachios for authentic Sicilian flavor
- Top with shaved dark chocolate or powdered sugar before serving
- Swap lemon zest for orange zest for a softer citrus tone
Step-by-step instructions
This pie looks elegant but is surprisingly easy to make—no special tools, just a mixer and a pie pan.
- Preheat and prep. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- Make the crust. Combine wafer crumbs, brown sugar, and melted butter. Press into the pan evenly. Bake for 8–10 minutes until set. Cool completely. (Jake’s tip: Press with the back of a measuring cup for an even crust that doesn’t crumble.)
- Mix mascarpone base. In a bowl, beat mascarpone, confectioner’s sugar, vanilla, cinnamon, and lemon zest until smooth.
- Add ricotta. Blend in ricotta until creamy and consistent.
- Whip the cream. In another bowl, whip heavy cream to soft peaks. Gently fold into the cheese mixture. (The folding keeps it airy and mousse-like.)
- Add chocolate chips. Fold in 1 cup of mini chocolate chips.
- Fill the crust. Spoon filling into cooled crust. Smooth the top, then sprinkle remaining chocolate chips.
- Chill. Refrigerate at least 4 hours (or overnight) before slicing.
Quick reminders:
- Chill the bowl before whipping cream for best results.
- Don’t overmix after folding in whipped cream—light and fluffy is key.
- This pie slices best when well chilled.
Expert tips for success
This dessert is all about creamy texture and light balance.
- Drain ricotta overnight if it’s watery for a thicker filling.
- Use high-quality mascarpone for a smooth mouthfeel.
- Zest only the yellow part of the lemon for flavor without bitterness.
- Fold gently to keep the filling airy.
- Chill for at least 6 hours for clean slices.
- Garnish with chocolate curls before serving for presentation.
- Pair it with espresso for a true Italian-style treat.
The beauty of this recipe is that it feels special but takes minimal effort—a perfect make-ahead dessert that tastes better every hour it chills.
Serving suggestions
This Chocolate Chip Cannoli Pie shines on its own but pairs beautifully with other Italian-inspired desserts. Serve it after a cozy dinner of Sicilian Lasagna or alongside Classic Cannoli Squares for a dessert table that impresses. If you love creamy desserts, try it with Burnt Basque Cheesecake or fruitier options like Blueberry Chia Seed Pie.
- Serve chilled with a dusting of powdered sugar
- Add whipped cream and a cherry on top
- Pair with cappuccino or sweet dessert wine
- Decorate with candied citrus peel or pistachios
- Slice and freeze for ready-to-go indulgence
Every bite combines sweet cream, chocolate, and crisp crust—a dessert that looks fancy but feels homemade.
Storing and reheating
You won’t need to reheat this pie, but proper storage keeps it perfect for days.
How to Store It
- Refrigerate covered up to 4 days
- Store slices in airtight containers
- Wrap tightly with plastic wrap to prevent drying
- Freeze up to 2 months (thaw in fridge overnight)
How to Reheat It
- This pie is best served cold—no reheating needed
- For frozen slices, let thaw gently before serving
- Refresh with extra chocolate chips or powdered sugar before serving
It holds up beautifully in the fridge, so it’s ideal for making ahead of gatherings or holidays.
Nutrition information
Approximate per serving (based on 10 servings):
- Calories: 460
- Protein: 7g
- Carbohydrates: 38g
- Fat: 31g
- Fiber: 1g
- Sugar: 28g
Frequently asked questions
Can I use all ricotta instead of mascarpone?
You can, but mascarpone gives a smoother, richer texture closer to authentic cannoli filling.
Do I need to bake the filling?
Nope—it’s a no-bake filling, only the crust needs baking.
Can I use store-bought crust?
Yes, a graham cracker crust works perfectly in a pinch.
Final thoughts
Chocolate Chip Cannoli Pie is everything comforting about Italian desserts—sweet, creamy, and irresistibly rich. It’s elegant enough for celebrations but easy enough for a weekend treat. From the buttery crust to the silky filling, it’s a pie that turns ordinary nights into special occasions.
- Chill for the creamiest texture and cleanest slices.
- Always use fresh lemon zest—it brightens every bite.
- Sprinkle mini chocolate chips before serving for the perfect finish.
Smooth, sweet, and perfectly balanced, this cannoli pie is proof that great desserts start with simple, heartfelt ingredients.
Chocolate Chip Cannoli Pie
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- Combine wafer crumbs, brown sugar, and melted butter. Press into the pie dish. Bake 8–10 minutes until set. Cool completely.
- In a bowl, beat mascarpone, confectioner’s sugar, vanilla, cinnamon, and lemon zest until smooth.
- Blend in ricotta until mixture is creamy.
- Whip heavy cream in another bowl to soft peaks. Fold into the cheese mixture gently.
- Fold in 1 cup of mini chocolate chips.
- Spoon filling into the cooled crust, smooth top, and sprinkle remaining chocolate chips on top.
- Chill in refrigerator at least 4 hours or overnight before slicing.
Nutrition
Notes
- Use graham crackers or add pistachios for a flavor twist.
- Garnish with chocolate curls or powdered sugar for presentation.
