Cannoli Cream Pie
Ingredients
- 1 (9-inch) prepared graham cracker crust
- 1 cup heavy whipping cream
- 1 (8 ounce) package cream cheese, at room temperature
- 1 cup confectioner's sugar
- 1 ½ cups full fat ricotta cheese
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup chopped lightly salted pistachios
- 1/2 cup mini chocolate chips, plus more for topping
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Instructions
- Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C).
- Bake graham cracker crust in the preheated oven until golden brown and fragrant, about 10 minutes. Let cool completely on a wire rack.
- Add heavy whipping cream to a clean bowl, and beat with an electric mixer to stiff peaks. Set aside.
- 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.
- Gently fold whipped cream into ricotta mixture. Gently fold in chopped pistachios and mini chocolate chips.
- 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.
Source
Original recipe: View Original