I love little kitchen rituals, the ones that make a weeknight feel a touch like Sunday. On a rainy afternoon I found myself craving something creamy and playful, something that tasted like a celebration but was easy enough to pull together after work. One spoonful of this pie and I was instantly comforted, reminded of bright bakery cases and the hush of sharing a dessert with someone you love.

This recipe is a simple mashup of two favorite things, and the balance of sweet ricotta with crunchy pistachios is a hug in pastry form. Chocolate Chip Cannoli Pie appears early in my seasonal rotation because it is forgiving, quick to assemble, and always earns compliments. If you love the idea of swapping in different chips or adding citrus zest, you’ll enjoy experimenting with it, much like my other favorite treats such as this chocolate chip cookie recipe that often lives in my oven on baking nights. Cozy, bright, and just sweet enough, this pie is one of those recipes I reach for when I want to make a moment feel special without fuss.

Kitchen Essentials You’ll Need

There’s real comfort in knowing your tools can make the whole process smoother. For this pie you don’t need anything fancy, but a few reliable essentials will make the texture and finish just right. A good whisk helps get the ricotta silky, and a chilled bowl for whipping the cream makes all the difference. A rubber spatula is your best friend for gentle folding so the filling stays airy.

9-inch pie dish and 1 pie crust
Mixing bowls, one medium and one for whipping cream
Electric mixer or whisk for whipping heavy cream
Rubber spatula and a metal or offset spatula for smoothing
Fine mesh sieve or spoon for measuring powdered sugar

These simple tools help you notice the little things, like how smooth the ricotta becomes as the sugar dissolves and how the filling takes on a pale, satiny sheen when the whipped cream is folded in. No special gadgets, just a few basics that make home baking feel calm and joyful.

Why You’ll Love This Chocolate Chip Cannoli Pie

This pie is one of those recipes that hugs you back. The filling is creamy and light, the kind of texture that melts on your tongue. The ricotta brings a gentle tang that is sweetened by powdered sugar, while mini chocolate chips add tiny bursts of chocolatey richness. The crushed pistachios on top create a nutty crunch that contrasts beautifully with the silk of the pie.

Emotionally, it’s nostalgic. It tastes like a visit to a cozy bakery or a slow Sunday morning with a cup of coffee. Practically, it is fast to make and easy to transport. I love pulling it from the fridge for guests; the cooling time makes it a great make-ahead dessert.

Flavor harmony: creamy ricotta, sweet powdered sugar, bittersweet chocolate nibs, fresh pistachio.
Texture contrast: crisp crust, pillowy filling, crunchy nuts.
Low effort, high impact: minimal baking and lots of assembly.

Chocolate Chip Cannoli Pie gives you dessert that feels celebratory without being fussy. It’s a crowd-pleaser for potlucks, holiday tables, or an indulgent weeknight treat. The balance of richness and lightness makes each forkful satisfying without being heavy.

Chocolate Chip Cannoli Pie Ingredients

You’ll want ingredients you can trust, ones that let the creamy ricotta shine. Use a good-quality ricotta and cold heavy cream for the best texture. Here are the essentials I use every time.

1 pie crust, 15 oz ricotta cheese, 1 cup powdered sugar, 1 tsp vanilla extract, 1/2 cup mini chocolate chips, 1/2 cup heavy cream, 1/4 cup crushed pistachios (for garnish).

For pantry rounding and flavor balance, I also keep a pinch of fine sea salt on hand and a tablespoon of unsalted butter if brushing the crust is desired. A light zest of lemon is a nice optional touch if you want a brightness lift, but the core ingredients above are what make this recipe sing. Measure the ricotta firmly but not packed, and make sure your heavy cream is cold so it whips up into soft, airy peaks.

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Bake the pie crust according to package instructions until golden, then let cool completely. Watch the edges for a warm, nutty smell and a light amber color to know it’s done. Let it cool on a rack so the filling won’t weep.
In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Use a whisk or spoon and scrape the sides as you go. You should end up with a glossy, slightly thick mixture that tastes sweet and lightly tangy.
Gently fold in the mini chocolate chips. Use a rubber spatula and fold with slow motions so the chips are evenly dispersed but the mixture remains airy. The chips will nestle into the ricotta and peek through the pale filling.
In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the ricotta mixture. Start on low and increase speed if using a mixer. The cream should billow into peaks that hold their shape but still bend at the tip. Folding will lighten the ricotta into a silky, mousse-like texture.
Pour the filling into the cooled pie crust and smooth the top with a spatula. Work gently so the surface becomes even and delicate. The filling should be pale and pillowy, nearly filling the crust to the rim.
Refrigerate for at least 2 hours to set. As it chills the filling firms to a sliceable consistency and flavors meld. If you can, let it rest a little longer; overnight gives the best textures and makes slicing cleaner.
Before serving, garnish with crushed pistachios and additional chocolate chips if desired. The pistachios should add a bright green crunch and nutty aroma. Slice and enjoy! Serve chilled so each bite is cool, creamy, and balanced.

Fun Variations You Can Try

Swap mini chocolate chips for dark chocolate chunks for larger melty pockets of chocolate that create a gooey surprise.
Add a teaspoon of orange zest to the ricotta mixture for a citrusy lift that pairs beautifully with chocolate.
Make it gluten-free by using a store-bought or homemade gluten-free pie crust. The filling remains the same.
For a nut-free garnish, substitute crushed amaretti cookies for pistachios to add a crisp almond flavor.
Mix in a tablespoon of liqueur-free espresso powder to the powdered sugar for a mocha note without using alcohol.
Use part-skim ricotta for a lighter version, and increase the whipped cream slightly to keep the texture fluffy.

These swaps let you tailor the pie to the season or your pantry. Small changes like a different chocolate or a touch of spice can completely freshen the flavor. Keep the core method the same and the pie will remain reliable.

How I Love to Serve It

Serving this pie is such a cozy little ritual. I like to chill the pie until it is firm, then bring it out about ten minutes before slicing so it eases slightly for a cleaner cut. I usually plate a single wedge on a small dessert plate, scatter a few extra mini chocolate chips across the top for prettiness, and add a tiny sprinkle of crushed pistachios for color.

Pair it with a small bowl of fresh berries to cut through the creaminess, or a spoonful of mascarpone on the side for an extra indulgent bite. For coffee lovers, a dark roast brings out the chocolate notes, while a bright tea balances the richness. When guests arrive, I slice ahead of time and keep the pie chilled on the counter for a short while so each slice holds its shape.

A casual family dessert meal might include:

A small scoop of vanilla gelato beside each slice
Fresh lemon zest over the top for a bright kiss
A handful of toasted nuts scattered on the table for extra texture

The atmosphere matters as much as the food. I light a candle and set out small forks, and the room becomes a little sweeter when people chat and graze. Simple plating and warm conversation make this pie feel like a real treat.

Helpful Tips from My Kitchen

Treat the ricotta gently and focus on texture. If your ricotta is grainy, press it through a fine mesh strainer or beat it a bit longer to smooth it. Use chilled heavy cream to ensure it whips up quickly into soft peaks that fold easily without deflating.

If you want to speed things up:

Use an electric mixer for the whipped cream and then fold by hand to maintain lightness.
Make the filling first and chill it briefly to relax before pouring into the pre-baked crust.
Freeze the crust for 10 minutes before baking to help prevent shrinkage.

If you have extra ricotta, try this neat trick: combine a bit with powdered sugar and lemon zest to make a simple spread for toast. For a snack pairing idea, crunchy savory bites like air fryer carrot chips balance the sweetness nicely — I often keep a batch on hand and love sharing this link to a favorite method for air fryer carrot chips when I want something crisp and healthy.

Always taste as you go. If the filling seems shy on flavor, a pinch of sea salt awakens the sweetness and brings out the chocolate. And remember, the pie benefits from patience; chilling time makes everything come together.

Important Cooking Reminders

Preheat your oven and follow package directions for the pie crust to avoid underbaked dough.
Make sure the crust is completely cooled before adding the filling to prevent a soggy bottom.
Refrigerate the pie for at least 2 hours; it will not slice cleanly if still warm.
Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
To re-chill slices, wrap them loosely and chill for 30 minutes before serving again.
Avoid overwhipping the cream; stop at soft peaks to keep the filling light and airy.
Use fresh ingredients; old powdered sugar can clump and affect texture.

Nutritional Information (Estimated)

This is a richer dessert, so portions are small and satisfying. One slice (1/8 of the pie) is roughly estimated to contain about 320-380 calories depending on the crust used. Carbohydrates mainly come from powdered sugar and the crust, estimating near 30-40 grams per slice. Fat content is moderate to high due to ricotta and heavy cream, around 20-25 grams. Protein from the ricotta adds roughly 8-10 grams per slice. These are ballpark numbers meant to guide portion expectations rather than exact counts.

Recipe Details

Prep Time: 20 minutes
Cook Time: 10-12 minutes (crust) plus chilling time
Total Time: 2 hours 30 minutes (includes refrigeration)
Yield: Serves 8

Common Questions You Might Have

Can I use mascarpone instead of ricotta?

Yes. Mascarpone gives a richer, silkier filling with a more buttery mouthfeel. If you swap in mascarpone, consider reducing the powdered sugar slightly since mascarpone is naturally richer. You may want to mix a small amount first to ensure the texture is smooth. For a lighter feel, use half mascarpone and half ricotta.

How long will the pie keep in the fridge?

Store it in an airtight container or covered tightly with plastic wrap. It will keep well for up to 3 days. If you need to save slices, wrap individual pieces in plastic and they will stay moist and flavorful for that same period. Freezing is possible but the texture may change slightly upon thawing.

Can I make this dairy-free or vegan?

You can approximate it by using a firm tofu blended until silky with powdered sugar and vanilla, then folding in coconut whipped cream for loft. Keep in mind texture and flavor will differ from the original ricotta version. Choose a dairy-free crust and test sweetness as non-dairy ricotta alternatives may be less tangy.

Conclusion — Chocolate Chip Cannoli Pie

There is a special kind of joy in a dessert that brings gentle nostalgia and feels effortless to make. This pie has been my quiet celebration for small wins, the dessert I take out on an ordinary Tuesday to make dinner feel celebratory. The first bite, cool and creamy with flecks of chocolate and the snap of pistachio, always makes me smile. It reminds me that comfort food does not have to be complicated. Make it for guests or keep it all to yourself the first time you try it. Either way, you are creating a cozy moment worth savoring. Chocolate Chip Cannoli Pie is the kind of recipe that invites you to slow down, share a fork, and return to the kitchen again and again. Enjoy every silky, crunchy bite, and know that a little sweetness can brighten any day.

Chocolate Chip Cannoli Pie

Author: admin
Total Time: 150 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and light dessert combining sweet ricotta and crunchy pistachios, perfect for making any moment feel special.

Ingredients

Scale

1 pie crust
15 oz ricotta cheese
1 cup powdered sugar
1 tsp vanilla extract
1/2 cup mini chocolate chips
1/2 cup heavy cream
1/4 cup crushed pistachios (for garnish)

Instructions

Preheat oven to 350°F (175°C). Bake the pie crust according to package instructions until golden, then let cool completely.
In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
Gently fold in the mini chocolate chips.
In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the ricotta mixture.
Pour the filling into the cooled pie crust and smooth the top with a spatula.
Refrigerate for at least 2 hours to set, garnishing with crushed pistachios before serving.

Notes

For variations, try swapping mini chocolate chips for dark chocolate chunks or adding citrus zest for flavor enhancement.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: No-Bake
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 8g
Cholesterol: 45mg

Keywords: cannoli, dessert, ricotta, chocolate, easy baking