Description
A delightful blend of creamy ricotta and mascarpone filling studded with chocolate chips, nestled in a buttery wafer crust.
Ingredients
Scale
- 2¼ cups vanilla wafer crumbs (or graham cracker crumbs)
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 1 cup mascarpone cheese
- ½ cup confectioner’s sugar
- 1½ tsp vanilla extract
- ¼ tsp ground cinnamon
- 2–3 tsp lemon zest
- 1 cup whole milk ricotta cheese
- ¾ cup heavy whipping cream
- 1⅓ cups mini chocolate chips, divided
Instructions
- Preheat your oven to 400°F (200°C). Thaw and prepare your pie crust.
- Trim and crimp the edges of the pie crust.
- Prick the crust with a fork and chill for 10 minutes.
- Blind bake the crust for 15 minutes with weights.
- Remove weights and bake for an additional 5-10 minutes until golden brown.
- Drain the ricotta overnight for best results.
- In a bowl, beat the ricotta until smooth, then add confectioner’s sugar, vanilla, cinnamon, and lemon zest.
- Fold in mascarpone and whipped cream.
- Gently mix in chocolate chips.
- Fill the cooled crust with the mixture and bake at 350°F (175°C) for 45-60 minutes.
- Cool for 2-3 hours at room temperature, then refrigerate for at least 4 hours.
- Serve chilled with optional toppings.
Notes
Ensure the ricotta is well-drained for a non-watery filling. Chill the pie for a better texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: cannoli, pie, dessert, chocolate, Italian, creamy