This cannoli cream pie has a delicious filling with mini chocolate chips and lightly salted pistachios because they're my favorite cannoli fillings. It comes together in just a few minutes, and sets up in the fridge, so you can get back to enjoying the holidays.
Ingredients
- 1 , 9-inch
- 1 cup heavy whipping cream
- 1 , 8 ounce
- 1 cup confectioner's sugar
- 1.5 cups full fat ricotta cheese
- 1 teaspoon vanilla extract
- 0.5 teaspoons kosher salt
- 0.5 cups chopped lightly salted pistachios
- 0.5 cups mini chocolate chips , plus more for topping
Instructions
-
1
Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C).
-
2
Bake graham cracker crust in the preheated oven until golden brown and fragrant, about 10 minutes. Let cool completely on a wire rack.
-
3
Add heavy whipping cream to a clean bowl, and beat with an electric mixer to stiff peaks. Set aside.
-
4
Beat cream cheese and powdered sugar together in another bowl with an electric mixer until smooth. Fold in ricotta, vanilla extract, and salt until thoroughly combined.
-
5
Gently fold whipped cream into ricotta mixture. Gently fold in chopped pistachios and mini chocolate chips.
-
6
Pour the filing into the prepared pie crust and spread evenly. Chill in the refrigerator for 5 hours or up to overnight. Top with mini chocolate chips to serve.
Nutrition Facts
Per serving
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