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slice of Cannoli Pie with raspberries on white plate with fork.

Cannoli Pie

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Prep Time 15 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 15 minutes
Servings 8 slices
Calories 350 kcal

Ingredients
  

  • Pie Crust I use a refrigerated, rolled pie crust
  • 4 oz cream cheese I use reduced fat
  • 1/3 cup sugar
  • 1/8 tsp ground cinnamon
  • 15 oz ricotta cheese I use part-skim
  • 3 egg whites
  • 1 1/2 cup mini chocolate chips

Instructions
 

  • Preheat oven to 400F
  • Spray pie dish with non-stick spray and add pie crust to dish, pinching edge to make the crust edge.
  • In mixing bowl, mix cream cheese, sugar and cinnamon until well blended. Add ricotta cheese and egg whites, mixing just until blended.
  • Pour filling into the pie crust.
  • Bake approximately 35 minutes until the edges of the filling are set. The center will still have movement.
  • Place on rack to cool.
  • Cover and refrigerate 4 or more hours.

Notes

Recommend covering the pie crust edge with foil after about 10-15 minutes so it doesn't burn.