I make this cannoli cream pie because the best part of cannoli is the filling. I add 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
- (9-inch) prepared graham cracker crust: 1 piece
- heavy whipping cream: 1 cup
- cream cheese, at room temperature: 1 pack (8 ounce pack)
- confectioner's sugar: 1 cup
- 1/2 cups full fat ricotta cheese: 1 piece
- vanilla extract: 1 tsp
- kosher salt: 0.5 tsp
- lightly salted pistachios: 0.5 cup (chopped)
- mini chocolate chips: 0.5 cup (for topping)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F(165 degrees C).
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Bake graham cracker crust in the preheated oven until golden brown and fragrant, about 10 minutes. Let cool completely on a wire rack.
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Add heavy whipping cream to a clean bowl, and beat with an electric mixer to stiff peaks. Set aside.
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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.
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Gently fold whipped cream into ricotta mixture. Gently fold in chopped pistachios and mini chocolate chips.
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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. Chloe Gebacz
