Description
A creamy, no-fuss dessert that captures the flavors of classic cannoli in a shareable pie form.
Ingredients
Scale
- 1 prepared pie crust
- 2 cups ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup heavy cream
- 1/4 cup chocolate chips (for topping)
- Chocolate syrup (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C). Place the prepared pie crust on a baking sheet and bake according to the package instructions until golden brown, about 10–12 minutes. Remove from the oven and let it cool completely on a wire rack.
- In a mixing bowl, add the ricotta cheese, powdered sugar, and vanilla extract. Beat or stir until smooth and creamy. Gently fold in mini chocolate chips.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the ricotta mixture until combined and light. Pour the filling into the cooled pie crust and smooth the top with a spatula. Refrigerate for at least 2 hours to allow the filling to set.
- Before serving, sprinkle chocolate chips over the top and drizzle with chocolate syrup. Slice with a sharp knife and serve cold. Enjoy!
Notes
Serve chilled for best texture. Pair with espresso, dessert wine, or vanilla gelato for a delightful experience. Store in the refrigerator for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 36g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg