Chocolate Chip Cannoli Pie
1 9-inch unbaked pie shell, thawed according to package directions
1 carton (15 ounces) ricotta cheese
1 can (14 ounces) sweetened condensed milk
1/3 cup powdered sugar
1/4 teaspoon vanilla
1 1/2 cups milk chocolate chips
Heat oven to 350 degrees. Brush pie shell lightly with water, then sprinkle generously with cinnamon-sugar.
In medium bowl, stir together ricotta cheese, sweetened condensed milk, powdered sugar and vanilla until thoroughly blended. Stir in chocolate chips. Pour into prepared pie crust.
Bake for 45 to 50 minutes, or until crust is golden brown. Filling will appear slightly soft. Cool completely on wire rack, then chill in refrigerator for at least 2 hours before serving. Garnish with whipped topping.