No-Bake Cannoli Pie with Chocolate Chips Recipe

Directions

1. Prepare the Crust
   1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is fully combined and the crumbs are evenly coated with butter.
   2. Press the mixture firmly into the bottom of a 9-inch pie dish, making sure to create an even layer along the bottom and up the sides. Use the back of a spoon to press it down well.
   3. Refrigerate the crust for about 15-20 minutes to set while you prepare the filling.
2. Make the Filling
   1. In a large bowl, beat the ricotta cheese, melted butter, granulated sugar, and vanilla extract together until smooth and creamy.
   2. In a separate bowl, whip the heavy cream until soft peaks form. You can do this with an electric mixer or a hand whisk.
   3. Gently fold the whipped cream into the ricotta mixture, being careful not to deflate the whipped cream. The mixture should be light and airy.
   4. Stir in the mini chocolate chips until evenly distributed throughout the filling.
3. Assemble the Pie
   1. Once the graham cracker crust has set, spoon the ricotta filling into the crust, spreading it out evenly with a spatula.
   2. Sprinkle a few extra chocolate chips on top of the pie for garnish, adding a decorative touch.
4. Chill the Pie
   1. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to firm up and the flavors to meld together.
5. Serve and Enjoy!
   1. Once chilled and set, slice the pie and serve. It’s best served cold, and the creamy ricotta filling with the crunchy crust and chocolate chips is sure to be a hit!
      

      Notes