Divine 8-serving Chocolate Chip Cannoli Pie

If you crave that incredible, creamy, slightly citrusy filling from the best Italian bakeries but don’t want to deal with frying shells, then you are in the right place! Today, we are making the easiest, most impressive dessert you’ll serve all year: the Chocolate Chip Cannoli Pie. Seriously, it’s unbelievable how rich this tastes for something that requires zero baking other than a quick pre-bake of the crust. It sets up beautifully in the fridge, making it the perfect make-ahead showstopper.

I’m Daniel, and I started Reciqa because, honestly, sometimes life is just too busy for complicated baking projects. I love sharing recipes that bring people together, whether it’s a lazy Sunday afternoon or a big holiday gathering. For me, good food is about comfort, and nothing says comfort like a slice of this creamy, dreamy pie. This Chocolate Chip Cannoli Pie is exactly that—simple elegance that tastes incredibly authentic.

We take the classic flavors—that luxurious ricotta and mascarpone blend, brightened with orange zest, studded with chocolate—and put it all into a crisp shell. Forget the piping bags; this is pure, joyful Italian-American dessert magic that anyone can master. Let’s dive into what you’ll need to make this incredible Chocolate Chip Cannoli Pie!

Gathering Ingredients for Your Chocolate Chip Cannoli Pie

Okay, listen up, because the quality of your ingredients really makes or breaks this Chocolate Chip Cannoli Pie. Since the filling is no-bake, there’s nowhere for subpar ingredients to hide! The two big players here are the cheeses, and you absolutely need to drain that ricotta. Trust me on this one—excess liquid means a soupy mess, and nobody wants that! Sifting the sugar is another little step that doesn’t take long but saves you from finding tiny, hard sugar lumps in your smooth filling.

We need a good, crisp base to hold all that creamy goodness. I usually grab a pre-made crust because I want this to be fast, but if you have a favorite homemade recipe, go for it! Just make sure it’s fully cooled before it meets the filling. Everything else is pretty straightforward, but don’t skip that orange zest; it just brightens everything up beautifully.

Essential Components for the Chocolate Chip Cannoli Pie

Here is exactly what you need gathered and prepped before you start mixing. Remember active verbs when you read this list—you need to *do* these things before you combine!

Ingredient Table

Item	Quantity	Specific Preparation Needed
Pre-made Pie Crust	1	Bake until golden brown and cool completely
Ricotta Cheese	15 ounces	Must be thoroughly drained
Mascarpone Cheese	8 ounces	Bring to room temperature slightly (optional)
Powdered Sugar	1 cup	Must be sifted
Vanilla Extract	1 teaspoon	Measure accurately
Cinnamon	1/2 teaspoon	Optional, but highly recommended
Mini Chocolate Chips	1 cup	Plus extra for topping
Orange Zest	Zest of 1 orange	Zest finely before juicing

Crafting the Perfect No-Bake Chocolate Chip Cannoli Pie Filling

This is where the magic happens, and honestly, this is the step that separates a good Chocolate Chip Cannoli Pie from a truly great one. We are aiming for cloud-like smoothness here, not grainy disappointment! The secret, which I learned the hard way after one disastrous runny attempt years ago, is the ricotta. You cannot rush draining it. I usually place the ricotta in a fine-mesh sieve lined with cheesecloth or a coffee filter and let it sit over a bowl in the fridge for at least four hours, or even overnight if I remember.

When you think it’s drained enough, drain it a little longer! You want that cheese to be thick, like cream cheese itself. Once it’s dry, we move to the mixing bowl, and we want everything to be beautifully incorporated before we add the chunky bits.

Preparing the Base for Your Chocolate Chip Cannoli Pie

Grab your electric mixer—or if you’re feeling strong, a sturdy whisk! Combine that beautifully drained ricotta with the mascarpone. You need to beat these two together first until they look like one single, silky entity. Then, slowly add in your sifted powdered sugar, the vanilla extract, and that optional little dash of cinnamon. Keep mixing on medium speed until everything is pale, fluffy, and absolutely lump-free. Scrape down the sides of the bowl often; we don’t want any unmixed pockets hiding down there!

Folding in the Flavor: Chocolate Chips and Zest for Your Chocolate Chip Cannoli Pie

Now for the fun part! Once the base is perfect, turn off the mixer. We switch over to a rubber spatula for this next step—we don’t want to beat all the air we just whipped into the cheese mixture. Gently fold in your mini chocolate chips and that bright, fragrant orange zest. Use a gentle up-and-over motion. You are just trying to distribute them evenly throughout the filling for that authentic Chocolate Chip Cannoli Pie experience. Don’t overmix, or you’ll end up bruising the zest and deflating the air. Just fold until you see those chips scattered everywhere, and then stop!

Assembling and Setting Your Chocolate Chip Cannoli Pie

With that gorgeous, smooth filling ready to go, it’s time to put this amazing Chocolate Chip Cannoli Pie together! First things first, we have to make sure our vessel is ready for the payload. A warm, soft crust will melt the filling instantly, so patience here is rewarded tenfold. A crisp, golden shell is what we are aiming for.

Once the crust is baked and completely cool—I mean stone cold—you can transfer your creamy filling right into it. Use an offset spatula to spread the filling evenly right to the edges. You want a nice, smooth top so that when you garnish it later, it looks professional. But here is the most important part of the entire recipe: setting time. This isn’t like a quick Jell-O dessert; the cheese needs structure!

Pre-Baking the Crust

If you are using a store-bought crust, follow the package directions, but generally, you want to bake it at 350 degrees Fahrenheit for about 10 to 12 minutes. You are just looking for that pale, slightly golden color because it’s going to firm up more when it cools. If you used a homemade crust, give it a quick blind bake until it looks fully set. Let it cool down on a wire rack until it’s room temperature before you even think about adding the filling. Seriously, don’t rush this or you’ll regret it!

Setting the Chocolate Chip Cannoli Pie

Once the filling is spread evenly in that cooled crust, cover the whole thing loosely with plastic wrap. You don’t want the top to dry out in the fridge. Now, it needs to chill. I insist on a minimum of two hours in the refrigerator, but honestly, four hours is better for a truly firm sliceable Chocolate Chip Cannoli Pie. If you can leave it overnight, even better! This chilling time allows the mascarpone and ricotta to firm up nicely. When it’s set, it’s ready for those final chocolate chip sprinkles!

Tips for a Truly Expert Chocolate Chip Cannoli Pie

You’ve got the basic steps down, but if you want your Chocolate Chip Cannoli Pie to taste like it came straight from a renowned Italian bakery, you need to pay attention to the details. That’s what separates a good home dessert from something truly memorable, right? Most issues people run into involve texture—either lumps or runniness. But don’t worry, I’ve figured out the workarounds over the years so you can skip the stress and go straight for the delicious results.

Achieving the Smoothest Cannoli Filling Texture

Let’s talk ricotta again because this is the make-or-break moment for your Chocolate Chip Cannoli Pie filling. If you buy the standard container ricotta, it’s loaded with whey. To fix this, I often line a colander with a heavy-duty coffee filter or a couple of layers of cheesecloth. Dump the ricotta in, set it over a bowl, and stick it in the fridge. I try to let it drip for a good six hours if I can manage it. If you are in a total rush, you can gently press the sides of the cheese with a spatula every hour, but passive draining is always best. For more on achieving smooth dairy textures, check out resources on draining ricotta properly.

Also, please, please sift your powdered sugar! It’s so easy to just dump it in, but those tiny clumps of sugar don’t dissolve into the cold cheese mixture as easily as you’d think. Sifting takes 30 seconds and guarantees that velvety smooth texture we are looking for in this incredible pie.

Flavor Variations for Your Chocolate Chip Cannoli Pie

While the classic recipe is perfection, a good cook always experiments! If you’re making this Chocolate Chip Cannoli Pie for a real crowd-pleaser, try swapping out the mini milk chocolate chips for mini dark chocolate chips. The bitterness of the dark chocolate cuts through the sweetness of the cheese filling so beautifully. It adds a fantastic layer of complexity.

Another easy swap involves the zest. If you don’t have an orange on hand, lemon zest works wonderfully, giving it a brighter, tarter edge. For a truly decadent version, try adding a teaspoon of good quality almond extract along with the vanilla. It gives the filling a subtle, nutty depth reminiscent of some of the richer Sicilian pastries. Just remember, when you start substituting, always add flavorings slowly until you taste what you like! If you enjoy citrus flavors in desserts, you might also like this creamy lemon chicken parmesan sauce.

Serving Suggestions for Your Chocolate Chip Cannoli Pie

Once your Chocolate Chip Cannoli Pie has chilled properly and is firm enough to slice, the fun part—serving—begins! This pie is rich enough to stand on its own, but a few simple additions can elevate it to a real dessert course. Since it’s so creamy, I love pairing it with something light and slightly tart to cut through that richness.

A small dollop of unsweetened or lightly sweetened whipped cream is always a winner. It adds another layer of airy texture that contrasts nicely with the dense filling. If you want to lean into that Italian theme, a drizzle of high-quality balsamic glaze or a sprinkle of finely chopped pistachios on the plate looks gorgeous and tastes fantastic alongside the chocolate chips. Honestly, though, even just a slice of this beautiful Chocolate Chip Cannoli Pie on a pretty dessert plate is usually enough to make everyone happy!

Storing Leftovers of Your Amazing Chocolate Chip Cannoli Pie

I really hope you have leftovers, because I think this Chocolate Chip Cannoli Pie tastes even better the next day once those flavors have really married together in the fridge! Since this is a no-bake, dairy-heavy dessert, we need to be smart about how we store it. You can’t really “reheat” a chilled pie like this, so the focus is entirely on keeping it cold and fresh.

Make sure you cover that pie tightly before putting it back in the refrigerator. If you just leave it uncovered, the delicate filling will start to absorb any smells from your fridge, and nobody wants a hint of last night’s tuna casserole in their cannoli dessert! Keep it chilled, and it should be fantastic for a few days. Here’s a quick guide for keeping your leftover Chocolate Chip Cannoli Pie perfect.

Storage and Reheating Table

Storage Method	Duration	Reheating Instructions
Refrigerator (Covered Tightly)	Up to 3 days	Serve chilled. Do not microwave or bake.
Freezer (Airtight Container)	Up to 1 month	Thaw overnight in the refrigerator before serving.

Frequently Asked Questions About Chocolate Chip Cannoli Pie

I always get the same questions when people first try making this Chocolate Chip Cannoli Pie, and that’s totally normal! It’s always exciting trying a new twist on a classic favorite like cannoli filling. Don’t hesitate to ask if you have other concerns, but here are the big three I hear most often about this creamy, no-bake dessert.

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

Yes, you absolutely can! In fact, I often prefer it that way. You can make the entire filling mixture—just stop before you put it in the crust—and store it covered tightly in the mixing bowl in the refrigerator for up to 24 hours. When you’re ready to assemble your Chocolate Chip Cannoli Pie, just give it a quick stir to loosen it up, pour it into your cooled, pre-baked crust, and then continue with the chilling time needed to set the pie.

What if I cannot find mascarpone cheese for my Chocolate Chip Cannoli Pie?

That’s a common one, especially if you live far from a specialty store. If you can’t find mascarpone, you can substitute it with an equal amount of full-fat cream cheese. Make sure the cream cheese is softened to room temperature before you start mixing, though! You’ll need to beat it slightly longer with the ricotta to get it silky smooth, but it provides that necessary richness and body for your Chocolate Chip Cannoli Pie filling.

How many servings does this Chocolate Chip Cannoli Pie yield?

This recipe is designed to fill a standard 9-inch pie dish, and it yields 8 generous servings. Now, if you cut really thin wedges, you might squeeze out 10, but trust me, nobody will complain if you serve them a big slice of this amazing Chocolate Chip Cannoli Pie!

Sharing Your Chocolate Chip Cannoli Pie Creation

I truly hope you loved making this easy, creamy Chocolate Chip Cannoli Pie as much as I love sharing it with you all. Once you’ve chilled it and served up those beautiful slices, please swing back by and let me know how it went! Drop a rating below or leave a comment telling me what you thought of the orange zest! For more dessert inspiration, check out my desserts category.

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