Cannoli Cream Pie

I make this cannoli cream pie because the best part of cannoli is the filling. I add mini chocolate chips and lightly salted pistachios because they're my favorite cannoli fillings. It comes together in just a few minutes, and sets up in the fridge, so you can get back to enjoying the holidays.

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 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

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Directions

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.