The Decadent Cream Pie That's Made For Cannoli Fans
Prep Time:
3 hours, 30 minutes
Cook Time:
10 minutes
Servings:
12 Slices
Ingredients
  • 12 graham cracker sheets
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 ½ cups heavy whipping cream
  • 8 ounces mascarpone
  • ¾ cup confectioners' sugar
  • 1 cup whole milk ricotta cheese
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon cinnamon
  • 1 teaspoon orange zest
  • ¾ cup mini chocolate chips
Directions
  1. Preheat the oven to 350 F.
  2. Place the graham crackers into the bowl of a food processor and pulse until they become finely ground.
  3. Add in the granulated sugar and melted butter and pulse a few times until the mixture resembles wet sand.
  4. Pour the mixture into an ungreased pie dish and press the crumbs into the bottom and sides of the pan.
  5. Bake in the preheated oven for 10 minutes. Let cool completely.
  6. Use an electric mixer or stand mixer to beat the heavy cream until stiff peaks form. Set aside.
  7. In a separate large bowl, beat the mascarpone until smooth.
  8. Mix in the powdered sugar and beat until combined.
  9. Add in the ricotta, vanilla extract, cinnamon, and orange zest, beating until well combined.
  10. Gently fold in the whipped cream.
  11. Mix in the mini chocolate chips.
  12. Spread the filling evenly into the cooled pie crust.
  13. Refrigerate for at least 3 hours until set, then top with more whipped cream and chocolate chips if desired.
  14. Cut and serve.