Description
This delightful Chocolate Chip Cannoli Pie combines creamy ricotta and mascarpone with sweet powdered sugar and mini chocolate chips, all nestled in a crunchy graham cracker crust. Lightened with whipped heavy cream and refrigerated to perfection, this no-bake dessert offers a rich and refreshing treat that’s perfect for any occasion.
Ingredients
Scale
Filling
- 1 ½ cups ricotta cheese
- 1 cup mascarpone cheese
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
- ½ cup heavy cream, whipped
Crust and Toppings
- 1 pre-made graham cracker crust (9-inch)
- Optional: chopped pistachios or extra chocolate chips for topping
Instructions
- Prepare the filling: In a large bowl, beat together the ricotta, mascarpone, powdered sugar, and vanilla extract until the mixture is smooth and creamy, ensuring a well-blended base for the pie filling.
- Add chocolate chips: Gently fold in the mini chocolate chips to the creamy mixture, distributing them evenly without breaking the delicate texture of the filling.
- Incorporate whipped cream: Carefully fold the whipped heavy cream into the filling to lighten it and add a fluffy texture, making sure to retain the airiness.
- Assemble the pie: Pour the prepared filling into the pre-made graham cracker crust, smoothing the top with a spatula for an even surface.
- Chill to set: Refrigerate the assembled pie for at least 4 hours or overnight to allow the filling to firm up and the flavors to meld beautifully.
- Add toppings before serving: Just before serving, sprinkle chopped pistachios or extra chocolate chips on top for added texture and flavor if desired.
- Serve: Slice the pie and serve chilled for the best creamy and refreshing experience.
Notes
- For a nuttier flavor, substitute or add chopped toasted hazelnuts or almonds as toppings.
- You can make the pie a day ahead to enhance flavor blending and convenience.
- Use whole milk ricotta for creamier texture or part-skim for a lighter option.
- If you prefer a sweeter pie, increase the powdered sugar by 1-2 tablespoons.
- Ensure the heavy cream is whipped to soft peaks for the best folding results.
- Store leftovers covered in the refrigerator for up to 3 days.
