- Preheat your oven to 375 degrees. Use a fork to pierce holes all over the pie shell – even up the sides. Place this on the middle oven rack and bake for 15 minutes, until just golden brown. Remove and set on a wire rack to cool.
- Stir the Marscapone Cheese to soften it a bit and set that aside.
- Pour 1 cup of the heavy cream into a large bowl. Use a hand/stand mixer to whisk for 1 minute, and then whisk in the softened Marscapone Cheese and vanilla extract until just combined. Add in the powdered sugar and continue whisking until stiff peaks form.
- Stir in 1 cup of the mini chocolate chips and spread this mixture into the cooled pie shell. Place this in the fridge while the garnish is being prepared.
- To make the chocolate topping, place the chopped chocolate in a small bowl and set aside. Heat 1/2 cup of the heavy cream in the microwave for 40-50 seconds – until hot. Pour this over the chocolate and whisk together until smooth. Allow this mixture to cool a bit before carefully spreading it on top of the pie.
- Whisk the remaining 1/2 cup of heavy cream until stiff peaks form. Use a piping bag to pipe it around the circumference of your pie. Garnish with the remaining 1/4 cup of mini chocolate chips and the broken Cannoli Shell pieces. Place the pie in the refrigerator to set for 1 hour.
- Slice, serve, and enjoy!
