Description
A creamy and light dessert combining sweet ricotta and crunchy pistachios, perfect for making any moment feel special.
Ingredients
Scale
- 1 pie crust
- 15 oz ricotta cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup heavy cream
- 1/4 cup crushed pistachios (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Bake the pie crust according to package instructions until golden, then let cool completely.
- In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Gently fold in the mini chocolate chips.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the ricotta mixture.
- Pour the filling into the cooled pie crust and smooth the top with a spatula.
- Refrigerate for at least 2 hours to set, garnishing with crushed pistachios before serving.
Notes
For variations, try swapping mini chocolate chips for dark chocolate chunks or adding citrus zest for flavor enhancement.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
Keywords: cannoli, dessert, ricotta, chocolate, easy baking