Description
A creamy, no-fuss dessert that combines classic cannoli flavors in a simple pie format. Smooth ricotta filling is whipped with cream and mini chocolate chips, all nestled in a crisp pie crust.
Ingredients
Scale
- 1 pie crust
- 15 oz ricotta cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1 cup heavy cream
- 1/4 cup chocolate chips (for topping)
- Confectioners’ sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Place the pie crust in a pie pan and bake according to package instructions until golden. Let the crust cool completely on a wire rack before filling.
- In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Beat until smooth. Fold in the mini chocolate chips gently.
- In another chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture. Pour into the cooled pie crust and spread evenly. Cover and refrigerate for at least 2 hours to set.
- Before serving, sprinkle the topping chocolate chips and dust with confectioners’ sugar. Slice and serve chilled.
Notes
Serve chilled for best texture. Add fresh berries or a drizzle of chocolate sauce for a fancy touch. Store covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 19g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg