Description
A delightful fusion of cannoli and pie featuring a creamy ricotta filling and mini chocolate chips, all in a crisp pie crust.
Ingredients
Scale
- 1 pie crust
- 15 ounces ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 teaspoon cinnamon
- Whipped cream (for topping)
- Chocolate shavings (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and bake the pie crust according to package instructions. Allow it to cool completely.
- In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Beat until smooth and creamy.
- Gently fold in the mini chocolate chips.
- Pour the ricotta mixture into the cooled pie crust and spread it evenly.
- Chill the pie in the refrigerator for at least 2 hours before serving.
- Top with whipped cream and chocolate shavings just before serving.
Notes
For best flavor, use fresh ricotta. This pie stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg