No Bake Cannoli Cream Pie
A creamy ricotta and mascarpone filling with mini chocolate chips in a graham cracker crust, chilled until set.
Equipment
- Large mixing bowl
- Electric mixer
- Rubber spatula
Ingredients
Main Ingredients
- 1 graham cracker pie crust 9 inch, store bought
- 1 cup whole milk ricotta cheese
- 8 oz mascarpone or cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon optional
- 1 cup mini chocolate chips for the filling
- ¼ cup mini chocolate chips for the top
- 1 cup whipped topping optional, added before serving
Instructions
Cooking
- Beat. Beat the ricotta and mascarpone until smooth.
- Flavor. Mix in the powdered sugar, vanilla, and cinnamon until creamy.
- Fold. Fold in 1 cup mini chocolate chips.
- Fill. Spoon the filling into the crust and smooth the top.
- Top. Sprinkle on the last 1/4 cup chips.
- Chill. Refrigerate at least 4 hours, then slice and add whipped topping.
Notes
Substitutions: Cream cheese can replace mascarpone and a chocolate cookie crust can replace the graham crust.
Tips: Drain wet ricotta and chill the full 4 hours for neat slices.
Storage: Refrigerate covered for up to 5 days. Nutrition does not include the optional whipped topping.