No-Bake Chocolate Chip Cannoli Pie (The 15-Minute “Italian Bakery” Secret)

This one’s for the cousin who always sneaks an extra cannoli before dinner… and for the Nonna who pretends not to notice.

It’s creamy. It’s dreamy. It’s what happens when cannoli meets pie crust and takes a little Thanksgiving nap in the fridge.

We all know that specific joy of biting into a fresh bakery cannoli, don’t we? The snap of the shell, the sweet, cloud-like ricotta. But let’s be honest with each other: who has the time (or the energy) to stand over a pot of hot oil frying shells and piping filling for twenty people while the turkey is in the oven?

Not me, and I certainly don’t want that stress for you.

We crave that authentic Italian sweetness, but we also crave a little peace. This pie is the bridge between those two things. It captures that complex, soulful flavor of a Sunday pastry box, but it asks almost nothing of you. It’s a “mix, fill, and chill” miracle that frees you up to actually enjoy the party.

Because joy should never be rationed, and neither should your time with the people you love.

Why This Chocolate Chip Cannoli Pie Recipe Works

Don’t worry — this part is simpler than it looks, and here is why it never fails.

I used to be terrified of making cannoli filling because it can sometimes be runny or grainy. But after testing this for years in my own kitchen, I found the perfect balance. This recipe works because it relies on texture, not just sugar.

• The Perfect Blend: By mixing Cream Cheese with the traditional Ricotta, we create stability. Pure ricotta can be watery and make a pie “weep,” but the cream cheese acts as a delicious anchor, ensuring every slice comes out clean and velvety.
• The “Zest” Factor: In Southern Italian cooking, lemon isn’t just a flavor; it’s a tool. The lemon zest here doesn’t make the pie sour; it cuts through the richness of the cheese, lifting the flavor so it tastes light and bright rather than heavy.
• The “No-Oven” Win: This is my secret weapon when the oven is already hostage to a lasagna or a roast. It sets entirely in the fridge, meaning you can make it the day before.

You’ll know it’s right when you smell that faint, warm scent of vanilla and lemon mixing together—it smells exactly like walking into an Italian bakery on a Sunday morning.

The “Foolproof” Ingredients List for your Chocolate Chip Cannoli Pie

Here is everything you need—take a breath, it’s a short list.

We are keeping this simple and honest. Quality ingredients do the heavy lifting here so you don’t have to.

• 1 pre-baked 9-inch pie crust (A standard pastry crust works, but see my tips below for fun variations!)
• 1 cup whole milk ricotta cheese
• 8 oz cream cheese, softened (Make sure it’s room temperature, or it will be lumpy!)
• ½ cup powdered sugar
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• Zest of 1 lemon (Optional, but lovely—don’t skip this if you want that “pro” flavor)
• ¾ cup mini chocolate chips (Plus extra for topping)

Nonna’s Crucial Note on Ricotta: Please, I beg you, use “Whole Milk” ricotta only! I learned this the hard way when I tried to use a “light” version once. Skim milk versions are too watery and will make your beautiful pie weep. We want creamy, lush, and stable—not soggy!

How to Make Chocolate Chip Cannoli Pie

Take a breath; you’re doing great so far. This really only takes 15 minutes of work.

1. Blend the Cheeses: In a large bowl, beat the ricotta and softened cream cheese together. You want this to be completely smooth. Sensory Cue: It should look like thick, heavy whipped cream.
2. Add the Flavor: Add the powdered sugar, granulated sugar, vanilla extract, and that beautiful lemon zest. Mix until everything is combined and smells heavenly.
3. The Chocolate Fold: Gently fold in the mini chocolate chips with a spatula. Rena’s Tip: Don’t use a mixer for this part; do it by hand so you don’t break the chips.
4. Fill and Smooth: Spoon the filling into your cooled pie crust. Use the back of a spoon to swirl the top—it doesn’t have to be perfect; rustic is beautiful.
5. The Garnish: Sprinkle the extra chips over the top (because, as I always say, there’s no such thing as too much chocolate).
6. The Hardest Part (Waiting): Chill in the fridge for at least 4 hours (or overnight).

Reader Relief: If your filling looks a little soft right after mixing, don’t panic! It always looks like this at first. The time in the fridge is where the magic happens and it firms up perfectly.

Nonna’s “No-Fail” Tips

Here’s the part everyone overthinks — but you won’t, because I’ve made the mistakes for you.

I ruined this recipe twice before I figured these tricks out, so now you get to skip straight to the success.

Is your Ricotta grainy?

If you want that texture to be absolutely silky—I’m talking high-end bakery level—blitz the ricotta in a food processor for 30 seconds before mixing. Ricotta naturally has a tiny grain to it. Whipping it breaks that down. It changes the game from “homemade” to “professional.”

How to prevent a soggy crust?

If your ricotta looks very wet when you open the container, let it sit in a fine-mesh strainer for 10 minutes to drain the excess whey. Another trick: Brush the inside of your crust with a thin layer of melted chocolate and let it harden before adding the filling. It acts as a delicious waterproof barrier!

Can I swap the crust?

Absolutely. While a standard pie crust is classic, using a graham cracker crust adds a lovely crunch. Or, if you want to be really authentic, crush up waffle cones mixed with butter for your crust—it tastes exactly like a cannoli shell!

See? You’re already doing beautifully.

How to Store & Freeze your Chocolate Chip Cannoli Pie

This is the final step!

This pie loves the cold. In fact, the fridge is the “glue” that holds it all together.

• Storage: Keep it covered in the refrigerator for up to 3 days. It actually tastes better on day two because the flavors have time to marry.
• Freezing: Yes, you can freeze this! It turns into a wonderful “semi-freddo” (half-frozen) dessert. Just wrap it tight and freeze. When you’re ready to serve, let it thaw on the counter for about 20 minutes before slicing so it’s soft enough to cut but still refreshing.

This is what I make when I want something comforting but simple to end a long week.

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The Final Warm Hug

Do you remember that cousin sneaking the bite? The one we talked about at the start?

When you put this pie on the table, watch what happens. The chatter will stop. The forks will scrape the plates. And just for a moment, the chaos of the holiday or the party will settle into a sweet, contented silence.

That is the real magic of this recipe. It’s not just about the chocolate chips or the creamy ricotta. It’s about creating a moment of peace and sweetness for the people you love.

So, slice a big piece, because you deserve the sweetness too.