Save My Cannoli Pie for an Easy Holiday Dessert That Everyon

• total time: 8 minutes

Ingredients

Pie Crust Ingredients:

40 Biscoff cookies

8 tbsp butter melted

1 cup mini dark chocolate chips

Pie Ingredients

1 ½ lbs ricotta STRAINED OF ANY EXCESS MOISTURE

12 ounces mascarpone or full fat cream cheese

1 ¼ cups powdered sugar

1 orange zested

1 tsp vanilla extract

1 cups mini dark chocolate chips

1 tbsp coconut oil

1 cup chopped pistachio

4 ounces chocolate shaved

Pie Crust Instructions

Directions

Preheat oven to 350F

Add Biscoff cookies and butter to a food processor. Blend well.

Pour Biscoff crumbs into a pie crust. Use the back of a measuring cup to pack the crust -tightly and form t crust.

Bake for 8 minutes, remove and let cool to room temp.

While the pie crust bakes, melt 1 cup mini dark chocolate chips. I melted mine by creating a double boiler. To create a double boiler. Fill a pot with 2 inches of water. Place a slightly larger glass bowl on top of the pot as shown. Pour the mini chocolate chips into the bowl. Bring the water to a simmer. Use a spatula to stir the chocolate until all of the chocolate has melted.

Mix in 1 tbsp of coconut oil and then pour the melted chocolate onto the crust. Use a spatula to spread the chocolate so that it covers the base of the pie crust. Refrigerate until the chocolate has hardened.

Pie filling instructions:

To a large bowl or mixer add ricotta, mascarpone, powdered sugar, vanilla, and orange zest. -Use a hand mixer or standing mixer to mix well.

Fold 1 cup mini dark chocolate chips into the ricotta mixture.

Pour filling onto pie crust and use a spatula to evenly distribute the filling.

Top with pistachio and chocolate shavings. Refrigerate until you are ready to serve.