Chocolate Chip Cannoli Pie
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1 (9-inch) unbaked pie shell, thawed if necessary
1 (15 oz.) container ricotta cheese
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1/3 cup powdered sugar
1/4 teaspoon vanilla extract
1 1/2 cups milk chocolate chips or miniature semi-sweet chocolate chips
HEAT oven to 350°F. Brush pie shell very lightly with water; generously sprinkle with cinnamon sugar.
STIR ricotta cheese, sweetened condensed milk, powdered sugar and vanilla in medium bowl until blended. Stir in chocolate chips. Pour into pie crust.
BAKE 45 to 50 minutes or until crust is golden brown. Filling will appear slightly soft. Cool completely on wire rack. Chill at least 2 hours before serving. Garnish with whipped topping, if desired.