Step 1

In a mixing bowl, combine ricotta cheese, confectioners' sugar, cinnamon, nutmeg, and vanilla extract. Mix until smooth.

Step 2

Fold in the mini chocolate chips and chopped pistachios.

Step 3

Pour the mixture into the pre-baked and cooled pie crust. Smooth the top with a spatula.

Step 4

In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.

Step 5

Spread the whipped cream over the cannoli mixture in the pie crust.

Step 6

Refrigerate the pie for at least 3 hours before serving.

Step 7

Optional: garnish with additional chocolate chips and chopped pistachios before serving.