Description
A creamy, no-bake Cannoli Pie featuring a sweet ricotta and cream cheese filling studded with mini chocolate chips in a buttery graham cracker crust. It has all the flavors of classic cannoli in an easy sliceable dessert.
Ingredients
- 1 (9-inch) graham cracker pie crust
- 1 1/2 cups whole milk ricotta cheese, drained
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3/4 cup mini chocolate chips, divided
- 2 tablespoons chopped pistachios (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the drained ricotta cheese and mix until fully combined and smooth.
- Beat in the powdered sugar, vanilla extract, and cinnamon until well incorporated.
- Fold in 1/2 cup of the mini chocolate chips.
- Spoon the filling into the prepared graham cracker crust and spread evenly.
- Sprinkle the remaining chocolate chips and chopped pistachios on top.
- Refrigerate for at least 4 hours, or until firm, before slicing and serving.
Notes
- Drain the ricotta well to prevent a watery filling.
- For best flavor, chill overnight before serving.
- You can substitute mascarpone cheese for part of the cream cheese for a richer taste.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 24 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 75 mg
