Cannoli Pie

Crust

• In a bowl, add in the graham crackers, sugar, and butter. Stir until the butter has coated all of the graham cracker crumbs.
• Pour the crust into a 9-inch pie plate. Firmly press the crumbs up the sides and into the bottom of the pie plate.
• Place in the freezer or fridge to set up while preparing the filling.

Cannoli Filling

• • Make sure your ricotta is completely drained. Do this by placing it in a fine-mesh strainer that’s sitting on top of a bowl to catch the water. Cover with a piece of plastic wrap and place in the fridge overnight.
  • In a medium mixing bowl, add in the ricotta, mascarpone, and vanilla extract. Mix with a spatula until combined.
  • Sift in the cinnamon and powdered sugar. Stir until incorporated.
  • In a separate bowl, add in the heavy whipping cream. Beat with a hand mixer on medium until stiff peaks form.
  • Add the whipped cream into the bowl with the ricotta and mascarpone. Using the hand mixer, beat until everything is just combined.
  • Fold in the ½ cup of mini chocolate chips until evenly distributed.
  • Scoop the filling into the chilled crust and spread out with an offset spatula.

• Sprinkle the remaining 1 to 2 tablespoons of mini chocolate chips on top.
• Place in the fridge for at least 4 hours to allow the pie to set up. Letting it sit overnight in the fridge is even better.
• Cut and serve.