Cannoli Cream Pie Recipe

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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 1/2 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

Ingredients

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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.

INSTRUCTIONS

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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. Enjoy!

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