Mini Cannoli Pies 🍫

I love cannolis and was oddly excited about finding this candle lol.

Ingredients:

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.

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