Cannoli Cream Pie – A No-Bake Dessert Dream

Instructions:

1. Make the crust:
   In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined and the mixture holds together when pressed.
2. Press and chill:
   Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes to allow it to firm.
3. Make the filling:
   In a large mixing bowl, beat together the ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth, creamy, and fluffy.
4. Add chocolate chips:
   Gently fold in the mini chocolate chips using a spatula until evenly distributed.
5. Assemble the pie:
   Spoon the filling into the chilled crust and spread evenly with a spatula. Sprinkle extra chocolate chips on top for decoration.
6. Chill before serving:
   Refrigerate for at least 4 hours, or preferably overnight, until the pie is firm and easy to slice.
7. Serve:
   Slice and serve chilled. Garnish with a dusting of powdered sugar or a drizzle of chocolate syrup if desired.

Variations:

• Use crushed cannoli shells instead of or mixed with the graham crackers for a more authentic flavor.
• Add a splash of orange zest or almond extract for a subtle twist.
• Swap chocolate chips for chopped pistachios or a swirl of Nutella in the filling.
• Serve with fresh berries for a lighter contrast.

Tips:

• Drain ricotta in a cheesecloth-lined sieve if it’s watery—this helps the filling set properly.
• For a crisper crust, bake it for 7–8 minutes at 350°F, then cool completely before filling (optional but helpful).
• Use a hot knife for cleaner slices—wipe between each cut for the neatest presentation.
• Keep the pie refrigerated until just before serving to maintain its structure.