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Cannoli Cream Pie
Cannoli Cream Pie
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
320 minutes
Indulgent cannoli cream pie with mini chocolate chips and salted pistachios. Quick to assemble and sets in the fridge for easy holiday enjoyment.
Ingredients:
  • 1 9-inch prepared graham cracker crust
  • 1 cup heavy whipping cream
  • 8 ounces cream cheese, room temp
  • 1 cup powdered sugar
  • 1 1/2 cups full fat ricotta cheese
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped lightly salted pistachios
  • 1/2 cup mini chocolate chips, plus more for topping
Instructions:
  • Collect all the ingredients needed for the recipe and preheat the oven to 325°F (165°C).
  • Bake the graham cracker crust in the preheated oven until golden brown and fragrant, approximately 10 minutes. Allow it to cool completely on a wire rack.
  • In a clean bowl, whip heavy whipping cream with an electric mixer until stiff peaks form. Let it rest.
  • Using an electric mixer, blend cream cheese and powdered sugar until smooth in a separate bowl. Gently fold in ricotta, vanilla extract, and salt until well combined.
  • Incorporate the airy whipped cream into the creamy ricotta mixture with care. Add the crunchy pistachios and mini chocolate chips, gently folding them in until combined.
  • Spread the filling into the pie crust evenly. Refrigerate for 5 hours or overnight. Sprinkle with mini chocolate chips before serving.

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