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. 1 Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C).
2. 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. 3 Add heavy whipping cream to a clean bowl, and beat with an electric mixer to stiff peaks. Set aside.
4. 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. 5 Gently fold whipped cream into ricotta mixture. Gently fold in chopped pistachios and mini chocolate chips.
6. 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 per serving