Preheat oven to 400°F.

Unroll pie crusts and cut circles with a 2 1/2" round cutter. With re-rolling you should be able to get about 18-20 from each crust. Place on cookie sheets that have been lined with parchment paper or silpat baking mats.

Beat egg with a fork and use your finger to lightly brush some egg onto each round. Sprinkle each with some turbinado sugar. Bake for about 10 minutes, until they're golden brown. Cool completely.

Make the filling: beat the heavy whipping cream until it becomes whipped cream. Set aside.

Whisk ricotta and powdered sugar. Whisk in vanilla and then fold in whipped cream and chocolate chips. Place filling in a large ziploc bag and cut off one tip. Pipe filling onto half of the pie crusts, then top with another pie crust to form a sandwich cookie.

Store in refrigerator, eat within 3 days.