Cannoli Pie

Crust

1. In a bowl, add in the graham crackers, sugar, and butter. Stir until the butter has coated all of the graham cracker crumbs.
2. Pour the crust into a 9-inch pie plate. Firmly press the crumbs up the sides and into the bottom of the pie plate.
3. Place in the freezer or fridge to set up while preparing the filling.

Cannoli Filling

1. Make sure your ricotta is completely drained. Do this by placing it in a fine-mesh strainer that’s sitting on top of a bowl to catch the water. Cover with a piece of plastic wrap and place in the fridge overnight.
2. In a medium mixing bowl, add in the ricotta, mascarpone, and vanilla extract. Mix with a spatula until combined.
3. Sift in the cinnamon and powdered sugar. Stir until incorporated.
4. In a separate bowl, add in the heavy whipping cream. Beat with a hand mixer on medium until stiff peaks form.
5. Add the whipped cream into the bowl with the ricotta and mascarpone. Using the hand mixer, beat until everything is just combined.
6. Fold in the 1/2 cup of mini chocolate chips until evenly distributed.
7. Scoop the filling into the chilled crust and spread out with an offset spatula.
8. Sprinkle the remaining 1 to 2 tablespoons of mini chocolate chips on top.
9. Place in the fridge for at least 4 hours to allow the pie to set up. Letting it sit overnight in the fridge is even better.
10. Cut and serve.