Cannoli Pie

Ingredients:

• Crust
  • Cooking spray
  • 10 graham crackers (crushed)
  • 6 tablespoons butter (melted)
  • 1/3 cup granulated sugar
  • Pinch kosher salt
• Filling
  • 1 (8 ounce) package cream cheese (softened)
  • ¾ cup powdered sugar
  • 1½ cups ricotta
  • ¾ cup mini chocolate chips (plus more for serving)
  • ½ cup pistachios (chopped)
  • 1 teaspoon pure vanilla extract
• 4 ounces whipped topping (for topping)
• Cannoli shells (crumbled, for topping)

Directions

Preheat oven to 350° F and spray a pie dish with nonstick cooking spray.

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.

Press graham cracker mixture firmly into prepared pie dish. Bake until crust is lightly golden, 8 to 10 minutes. Let cool to room temperature.

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.