Cannoli Pies
Ingredients
Scale
- 2 sets of Keebler mini pie crusts
- 2 cups ricotta cheese (well-drained)
- 1 cup mascarpone cheese
- 1 cup powdered sugar + extra for dusting
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup mini chocolate chips + more for topping
Instructions
- Start by draining the ricotta cheese. Place it in a fine-mesh strainer or wrap it in cheesecloth and let it drain for a few hours or overnight in the refrigerator. This super important so that the filling isn’t runny.
- In a medium bowl, combine the drained ricotta cheese, mascarpone cheese, and powdered sugar. Mix until smooth and creamy.
- Stir in the vanilla extract and cinnamon. Gently fold in the mini chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to firm up slightly before using.
- When ready to use, spoon the filling into all of the mini pie crusts. Should be 12 total. Top with a few mini chocolate chips and a dusting of powdered sugar.
Find it online: https://lifeandsprinkles.com/mini-cannoli-pies/