Chocolate Chip Cannoli Pie
This Chocolate Chip Cannoli Pie combines the creamy, sweet filling of cannoli with a flaky pie crust for an irresistible dessert. It’s easier than making individual cannoli but delivers all the same delicious flavors!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 (14.1 ounce) package refrigerated pie crusts
- 15 ounces ricotta cheese, drained
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground cinnamon
- 1/2 cup mini chocolate chips
- Optional: chocolate shavings or powdered sugar, for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a 9-inch pie plate with one pie crust. Crimp the edges.
- Bake the pie crust for 15-20 minutes, or until lightly golden. Let cool completely.
- In a large bowl, beat ricotta cheese, powdered sugar, vanilla extract, almond extract, and cinnamon until smooth and creamy.
- Gently fold in the mini chocolate chips.
- Pour the cannoli filling into the cooled pie crust.
- Refrigerate for at least 2 hours, or until the filling is set.
- Garnish with chocolate shavings or powdered sugar, if desired, before serving.
Notes
For a richer flavor, use whole milk ricotta cheese. You can also add a tablespoon of orange zest to the filling for a citrusy twist.
Find it online: https://grilldrip.com/chocolate-chip-cannoli-pie/