Ingredients
Cooking spray, for pie dish
10 graham crackers, crushed
6 tbsp. butter, melted
1/3 c. granulated sugar
Pinch kosher salt
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
Preparation
Step 1Preheat 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 medium bowl, then add melted butter, sugar, and a pinch of salt and mix until combined.Step 2Press graham cracker mixture firmly into prepared pie dish. Bake until crust is lightly golden, 8 to 10 minutes. Let cool to room temperature. Step 3 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. Step 4 Let set in refrigerator until firm, about 3 hours or up to overnight. Step 5 Top with cannoli shells and more chocolate chips.
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