Preheat oven to 350 degrees F.
Follow directions for my Easy All Butter Pie Crust, except add 1/4 teaspoon of cinnamon to the flour mixture. See link to that recipe in the notes below. Place chilled crust into a pie dish and flute the edges as directed in the pie crust recipe. Cover and chill in refrigerator while you make the filling. (I use a glass pie dish that's 9" x 1 1/2")
In a large bowl, whisk eggs, ricotta and vanilla until thoroughly combined. Add sweetened condensed milk and continue whisking until fully combined. Carefully pour filling into prepared crust.
In a small bowl, toss mini chips with a couple of teaspoons of flour. Sprinkle evenly over top of pie.
Bake pie for 40-50 minutes or until center is set and crust is golden brown. Check color of crust at 25 minutes. If you feel like it's gotten to your perfect golden brown, see notes below for using a pie crust shield to prevent further browning.
Allow pie to completely cool, then chill in refrigerator until ready to serve.
In a medium bowl with an electric mixer, beat cream until it starts to thicken. Sprinkle the Tablespoon of confectioner's sugar over the mixture and continue beating until you have soft peaks. Add additional sugar to taste, as desired.
Pile whipped cream on top of chilled pie. Sprinkle with chopped pistachios, shaved chocolate and maraschino cherries. Dust the whole pie with confectioner's sugar and serve.
*Here is the link for my Easy All Butter Pie Crust. The only change you'll make is to whisk in 1/4 teaspoon of ground cinnamon in with the flour mixture before you cut the butter into it. I made my crust the day before and left it wrapped in the refrigerator until I was ready to make the pie.
*If you decide that you want to take a short cut and use a prepared crust, just sprinkle it with cinnamon before filling. Press the cinnamon gently with your hand (if it's already molded in a pie tin) or rolling pin (if your crust is not already in a pie tin) so that it sticks to the crust. That way, it won't float to the top with your filling.
* Check the pie after about 20-25 minutes to see how your crust is browning. I hate an overcooked crust, so at about halfway through cooking time, or whatever point I feel like I need to protect the crust from further browning, I'll cover the crust with a foil shield.
*If you don't have a pie crust shield, make one out of foil before you fill the pie. Cut a 12" square of foil. Fold it into quarters and cut out the center and round the edges so that you have a 2" ring. Place it over your unfilled pie crust to easily check size without disturbing any filling. I like to fold the edges over the pie crust and then remove it and set it aside until I need it. You want to do this in advance so when the time comes, you can just quickly open the oven door and place the shield on the pie.
*I like a lightly sweetened whipped cream. Add more sugar to taste if you like yours sweeter. Cinnamon or orange zest would also be fun additions to the whipped cream if you'd like to add some additional flavors.
*If you're topping the pie with cherries before serving (because it's so pretty) make sure to blot the cherries dry with paper towels so they don't bleed liquid all over the whipped cream topping. I did that and then served additional cherries in a bowl on the side so that each slice could be topped with an individual cherry.
*I use Tillen Farms maraschino cherries. I usually find them at Whole Foods. I prefer them because they have no artificial colors, dyes or flavors.
*To shave chocolate, I just use a vegetable peeler and scrape along the long side of a chocolate bar. If you're looking for curls, microwave the bar for a few seconds to soften it a little. This will help you get longer curls.
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