Step 1

Preheat oven to 400 degrees F. Unroll the room temperature pie crust onto lightly floured surface or cutting board.  Use a 2 ½ inch round biscuit cutter, round cookie cutter, or a cup and cut out 12 rounds of pie crust. Place rounds in a ungreased mini muffin tin. Use your fingers to press the dough to fit the pan.

Step 2

Bake for about 10-12 minutes, or until pie cups are a light golden brown. Once baked, let cool for 15  minutes.

Step 3

In a medium bowl, mix together the strained ricotta, mascarpone cheese, powdered sugar, vanilla extract and mini chocolate chips until combined.

Step 4

Spoon in ricotta filling into pie cups. If you want to make them look extra pretty, scoop filling into a zip-lock bag (large resealable bag) and cut a corner of the bag or add them to a pastry bag or piping bag (I love using the star tip). Squeeze filling into pie cups and sprinkle mini chocolate chips and dust with powdered sugar. Enjoy!