Preheat your oven to 400°F (200°C). On a floured surface, roll out the premade pie crust until it’s about 1/8-inch thick. Cut out 12 circles and press each into ungreased mini muffin tins to form cups.

Bake the crusts for 10-12 minutes until lightly golden, then cool in the pan for 15 minutes before transferring to a wire rack.

In a mixing bowl, combine strained ricotta, mascarpone, powdered sugar, and vanilla extract. Mix until smooth, then fold in mini chocolate chips.

Fill the cooled pie cups with the creamy filling using a piping bag. Top with extra mini chocolate chips and powdered sugar.

Arrange on a serving platter and enjoy immediately or refrigerate before serving.