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Chocolate Chip Cannoli Pie Recipe

Chocolate Chip Cannoli Pie Recipe

Make Chocolate Chip Cannoli Pie Recipe: a creamy ricotta filling in a crisp graham crust with mini chocolate chips.

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Yield8

Ingredients

Instructions

Step 1: Preheat the oven

Preheat the oven to 350°F (175°C). This simple first move wakes up the baking environment so the crust sets properly during its short bake; you won’t see the oven in the photos, but imagine the warm kitchen rhythm as you prepare the components.

Step 2: Combine the crust ingredients

In a medium matte grey ceramic bowl, stir together 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter until the mixture feels evenly sandy and holds together when pressed. Use a sturdy spoon or a flat-bottomed measuring cup to press out any lumps — the goal is a uniform, moist crumb texture that will compact into a crisp, golden shell.

Step 3: Press the crust into the pie plate

Transfer the crumb mixture into a 9-inch pie plate and press the crumbs firmly and evenly into the bottom and up the sides. Aim for a continuous, slightly compacted edge with a gently textured interior surface; the compacted crumbs should look dense and matte, with small granular highlights where the butter concentrated.

Step 4: Bake and cool the crust

Bake the pressed crust for 10 minutes until it smells toasty and the edges take on a light golden hue. Remove and let the crust cool completely on the painted surface; the cooled shell will be firm to the touch and ready to receive a creamy filling without weeping.

Step 5: Whip the filling base smooth

In a large white ceramic mixing bowl, combine 15 oz ricotta cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract. Stir until the mixture becomes smooth and slightly glossy, with a thick, spreadable consistency — the surface should look satin-smooth with soft peaks that settle into rounded valleys.

Step 6: Fold in the mini chocolate chips

Gently fold 1 cup mini chocolate chips into the ricotta mixture until they’re distributed throughout, leaving little dark specks embedded in the creamy matrix. The chips should remain whole and create a visual rhythm of tiny, shiny dots against the pale ricotta.

Step 7: Fill the cooled crust and smooth

Pour the chocolate-studded ricotta filling into the cooled graham crust, spreading it evenly with a spatula so the surface is silky and level, with chocolate chips occasionally visible at the surface. The pie now reads as a unified assembly: crisp golden shell cradling a thick, pale, chip-speckled filling ready for its toppings.


Step 8: Top with extra chips

Evenly sprinkle the remaining 1/2 cup mini chocolate chips across the top, creating a dense, contrasting scatter of dark glossy dots that punctuate the creamy surface and hint at the crunchy pops within.

Step 9: Chill until set

Refrigerate the pie for at least two hours so the filling firms slightly and the flavors meld; chilled, the filling will hold clean slices and the crust will retain a pleasant crispness at the edge.

Step 10: Garnish and serve

Optionally sprinkle 1/4 cup chopped pistachios over the top for a bright green contrast, then slice and serve a generous wedge on a white plate with a fork nearby; a few stray mini chips on the plate add casual, inviting imperfection.


Notes