Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch pie dish with nonstick spray.
- In a bowl, combine vanilla wafer crumbs, brown sugar, and melted unsalted butter until coated and resembles wet sand.
- Transfer the mixture to the pie dish, pressing it firmly into the base and up the sides evenly.
- Bake the crust for 10 minutes until lightly golden, then cool completely on a wire rack.
- In a mixing bowl, whip together mascarpone cheese and confectioner's sugar until smooth and creamy, about 2-3 minutes.
- Add vanilla extract, ground cinnamon, lemon zest, and ricotta cheese to the whipped mixture and gently fold together.
- In a separate bowl, whip heavy cream until stiff peaks form, about 4-5 minutes.
- Gently fold the whipped cream into the ricotta mixture in three batches, preserving airiness.
- Incorporate mini chocolate chips into the filling, ensuring even distribution.
- Spread the filling evenly into the cooled pie crust and top with remaining chocolate chips.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours to let it set properly.
- Slice the chilled pie and serve directly from the fridge, optionally dusting with powdered sugar or drizzling with chocolate sauce.
Nutrition
Notes
Ensure the crust cools completely before adding filling for best texture. Use room temperature ingredients for easier mixing.