Description
A decadent chocolate chip cannoli pie featuring a crisp cannoli-style crust filled with a creamy ricotta mascarpone filling studded with mini chocolate chips.
Ingredients
- 2 cups crushed cannoli shells or waffle cones
- 1/2 cup unsalted butter, melted
- 1 1/2 cups whole milk ricotta cheese, drained
- 1 cup mascarpone cheese
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 3/4 cup mini chocolate chips
- Optional topping: whipped cream or extra chocolate chips
Instructions
- Preheat oven to 180°C (350°F).
- Combine crushed cannoli shells with melted butter and mix well.
- Press mixture firmly into a 9-inch pie dish to form the crust.
- Bake crust for 10 minutes, then let cool completely.
- In a large bowl, beat ricotta and mascarpone until smooth.
- Add powdered sugar, vanilla extract, and cinnamon; mix until creamy.
- Fold in mini chocolate chips.
- Spoon filling into cooled crust and smooth the top.
- Refrigerate for at least 4 hours before serving.
- Top with whipped cream or extra chocolate chips if desired.
Notes
- Drain ricotta overnight for best texture.
- Serve chilled for classic cannoli flavor.
- Garnish with powdered sugar just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American