Description
A delightful Chocolate Chip Cannoli Pie that combines a flaky pre-baked pie crust with a creamy ricotta and mascarpone filling, enhanced with mini chocolate chips and a hint of orange zest. This no-bake dessert is chilled to set, perfect for a refreshing treat with the classic flavors of cannoli in pie form.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust (store-bought or homemade)
Filling
- 15 ounces ricotta cheese, drained
- 8 ounces mascarpone cheese
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1 cup mini chocolate chips (plus extra for garnish)
- Zest of 1 orange
Instructions
- Prepare the crust: Prepare the pie crust according to package instructions or your preferred homemade recipe to ensure it is ready for baking.
- Bake the crust: Place the pie crust in the oven and bake at 350°F (175°C) for 10-12 minutes until the crust turns golden brown. Allow it to cool completely before filling.
- Mix the filling: In a large mixing bowl, combine the drained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Mix thoroughly until the texture is smooth and creamy.
- Add chocolate chips and zest: Gently fold in the mini chocolate chips and the orange zest into the creamy mixture, ensuring they are evenly distributed throughout the filling.
- Fill the crust: Pour the prepared filling into the cooled pie crust. Use a spatula to smooth the surface evenly for an attractive finish.
- Chill the pie: Cover the pie with plastic wrap or a pie cover and refrigerate for at least 2 hours to allow the filling to set firmly.
- Garnish and serve: Before serving, garnish the top with additional mini chocolate chips to enhance the presentation and provide extra chocolate bursts. Serve the pie chilled for the best flavor and texture.
Notes
- Make sure to drain the ricotta cheese well to avoid a watery filling.
- For a stronger orange flavor, add a tablespoon of orange liqueur to the filling.
- Use mini chocolate chips for better distribution and texture in the filling.
- This pie should be kept refrigerated and consumed within 2-3 days for freshness.
- You can substitute the pre-made pie crust with a homemade graham cracker or cookie crust for a different flavor profile.
