Description
Indulge in the creamy richness of this Chocolate Chip Cannoli Pie that combines the flavors of a classic cannoli with a decadent pie crust. A no-bake dessert that is sure to impress!
Ingredients
Pie Crust:
- 1 pre-made or homemade graham cracker pie crust
Filling:
- 1 (15 oz) container whole milk ricotta cheese, drained well
- 1 (8 oz) package cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup mini semi-sweet chocolate chips, divided
- 1/4 cup heavy cream
- Extra powdered sugar and chocolate chips for topping (optional)
Instructions
- In a large bowl, beat together the ricotta, cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth and creamy.
- Spoon the filling into the graham cracker crust and spread evenly.
- In a small microwave-safe bowl, warm the heavy cream until just steaming, then pour it over the remaining 1/4 cup chocolate chips.
- Drizzle the ganache over the top of the pie.
- Refrigerate the pie for at least 4 hours, or overnight, to set.
- Before serving, dust with powdered sugar and sprinkle with extra chocolate chips if desired.
Gently fold in 3/4 cup of the mini chocolate chips.
Let sit for 1 minute, then stir until smooth to create a ganache.
Notes
- Make sure to drain the ricotta well to prevent a runny filling.
- For a crunchier crust, bake the graham cracker crust at 350°F for 7 minutes, then cool before filling.
