Cannoli Pie

I was in need of a yummy dessert today, but it had to be easy.  So I started looking around for such a thing and ran across something that I thought might fit the bill at Cooks.com.

 It seems like is a very adaptable recipe that one could add many different flavorings, or candies or nuts or whatever.  You could use whatever kind of pie shell you like (I  used one regular and one graham cracker). It might even be fun to get those little individual sized pie crusts.  

The recipe makes 2 pies, so I separated the filling into two equal parts and put mini chocolate chips into one, and in the other I chopped up a white chocolate bar with vanilla beans that I saw made by Ghiradelli.  

I highly recommend this one, we all loved it!

Here is the recipe as I found it at Cooks.com.  Besides the additions and changes I mentioned above, I also added a good sized splash of Kahlua which seemed to add something really nice to the flavor.

Cannoli Pie 

3/4 lb. Ricotta cheese
3/4 c. sugar
1 tsp. vanilla
4-6 sm. Hershey bars with almonds
1 1/2 pts. heavy cream (that's 3 (8 oz.) containers)
2 graham cracker pie crusts (chocolate is best)

Chop Hershey bars finely. Gently mix Ricotta, sugar, vanilla, and Hershey bars. Whip 1 1/2 pints heavy cream until very stiff. Fold in 3/4 of  whipped cream into cheese mixture. Pour into pie shells. Top with remaining whipped cream and Hershey bar. Refrigerate.  (I chilled mine about 2 hours).