Description
A creamy, no-fry twist on the classic Italian cannoli, this pie features a graham cracker crust, ricotta–mascarpone filling, and mini chocolate chips for a simple yet indulgent dessert.
Ingredients
Crust:
1 1/2 cups graham cracker crumbs (about 10 full sheets)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Filling:
1 1/2 cups whole milk ricotta cheese (drained if watery)
1 cup mascarpone cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup mini semisweet chocolate chips
Garnish (optional):
Extra mini chocolate chips
Chopped pistachios
Powdered sugar
Whipped cream
Instructions
- Preheat oven to 350°F.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom and sides of a 9-inch pie pan.
- Bake for 8–10 minutes until lightly golden. Cool completely.
- Beat ricotta, mascarpone, and powdered sugar for 2–3 minutes until smooth.
- Mix in vanilla, cinnamon, and salt. Fold in mini chocolate chips.
- Spread filling into cooled crust. Cover and refrigerate at least 4 hours or overnight.
- Garnish with extra chocolate chips, pistachios, powdered sugar, or whipped cream before serving.
Notes
- Drain ricotta well to avoid a runny filling.
- Chilling overnight improves flavor and texture.
- For a gluten-free version, use gluten-free graham crackers.
- Orange zest or almond extract can add extra flavor depth.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 25g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
