If you love cannoli, this pie shouts the Italian pastry in every bite. An easier way to satisfy that urge for this classic Italian dessert. We love cannolis and this pie gives you everything in an even easier to eat way.
Cooking spray, for pie dish
10 graham crackers, crushed
6 tbsp. butter, melted
1/3 c. granulated sugar – Pinch kosher salt
INGREDIENTS FOR THE FILLING
1 (8-oz.) package of cream cheese, softened
3/4 c. powdered sugar – 1 1/2 c. ricotta
3/4 c. mini chocolate chips, plus more for serving
1/2 c. chopped pistachios – 1 tsp. pure vanilla extract
4 oz. Cool Whip, for topping
Crumbled cannoli shells, for topping
Preheat oven to 350° and spray a pie dish with nonstick cooking spray. Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a bowl, then add melted butter, sugar, and a pinch of salt and mix until combined.
Press graham cracker mixture firmly into prepared pie dish. Bake until crust is lightly golden, 8 to 10 minutes. Let cool to room temperature.
Make the pie: In a large bowl, beat cream cheese with confectioners’ sugar until smooth. Fold in ricotta, mini chocolate chips, pistachios, and vanilla.
Smooth filling into cooled pie crust. Let set in refrigerator until firm, about 3 hours or up to overnight. Top with cannoli shells and more chocolate chips.