Description
This no-bake Chocolate Chip Cannoli Pie is creamy, sweet, and packed with mini chocolate chips in every bite. Made with ricotta, cream cheese, and a hint of lemon zest, it’s the perfect easy dessert that chills to perfection in a pre-baked crust.
Ingredients
1 pre-baked 9-inch pie crust
1 cup whole milk ricotta cheese
8 oz cream cheese, softened
½ cup powdered sugar
¼ cup granulated sugar
1 tsp vanilla extract
Zest of 1 lemon (optional, but lovely)
¾ cup mini chocolate chips (plus extra for topping)
Instructions
1. In a bowl, blend ricotta and cream cheese until smooth and creamy.
2. Add both sugars, vanilla, and lemon zest. Mix until combined.
3. Fold in mini chocolate chips.
4. Spoon filling into cooled pie crust and smooth the top.
5. Sprinkle extra chips over the top.
6. Chill in the fridge for at least 4 hours (or overnight).
7. Slice and serve cold—dust with powdered sugar if you like.
Notes
For that extra-luxe texture, blend the ricotta in a food processor first—it’ll be ultra-smooth and bakery-worthy.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: cannoli pie, chocolate chip cannoli pie, no-bake dessert, ricotta pie