Description
A delightful Italian dessert that combines creamy mascarpone and ricotta with mini chocolate chips in a baked crust.
Ingredients
Scale
- 2 ¼ cups vanilla wafer crumbs (about 60 wafers)
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 1 cup mascarpone
- ½ cup confectioners’ sugar
- 1 ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- 2–3 tsp lemon zest
- 1 cup whole-milk ricotta
- ¾ cup heavy whipping cream
- 1 ⅓ cups mini chocolate chips, divided
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
- Combine the vanilla wafer crumbs, brown sugar, and melted butter until the mixture holds together.
- Press the crumb mix firmly across the bottom and up the sides of the prepared pie plate.
- Bake the crust for about 10 minutes, then transfer to a wire rack to cool completely.
- Beat the mascarpone with the powdered sugar until silky and lump-free, about 2–3 minutes.
- Stir in the vanilla, cinnamon, lemon zest, and ricotta until evenly mixed.
- Whip the heavy cream in a separate chilled bowl until it forms stiff peaks, around 2–3 minutes.
- Fold one-third of the whipped cream into the mascarpone-ricotta mixture, then gently fold in the remaining whipped cream until uniform.
- Fold about ½ cup of the mini chocolate chips into the filling.
- Spoon the filling into the cooled crust and smooth the top. Scatter the remaining chocolate chips over the surface.
- Cover the pie with plastic wrap and refrigerate until firm, at least 4 hours, best left overnight.
Notes
For best results, allow the pie to chill overnight for clean slices. Ensure proper chilling to maintain flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg