Chocolate Chip Cannoli Pie (Printable Version)

Creamy ricotta and mascarpone blend with chocolate chips in a chilled, ready-to-serve pie crust.

# Ingredients Required:

→ Crust

01 - 1 piece 23 cm pre-baked pie crust

→ Filling

02 - 375 grams well-drained ricotta cheese
03 - 120 grams mascarpone cheese
04 - 90 grams powdered sugar
05 - 5 milliliters vanilla extract
06 - 1.25 milliliters ground cinnamon (optional)
07 - 135 grams mini chocolate chips

→ Garnish

08 - Powdered sugar (optional)
09 - Extra mini chocolate chips (optional)

# Guide to Cooking:

01 - In a large bowl, combine ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon if using. Beat until smooth and creamy.
02 - Gently fold mini chocolate chips into the filling mixture.
03 - Spoon the filling evenly into the pre-baked pie crust and smooth the surface with a spatula.
04 - Refrigerate the pie for at least 4 hours until firm and set.
05 - Before serving, optionally dust with powdered sugar and sprinkle extra mini chocolate chips for decoration.

# Extra Suggestions:

01 - Draining the ricotta cheese well prevents excess moisture and ensures a creamy, firm filling.

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