Description
This No-Bake Cannoli Pie is a creamy, dreamy dessert inspired by classic Italian cannoli flavors. With a crunchy vanilla wafer and pistachio crust and a luscious ricotta and mascarpone filling, this pie is chilled to perfection and topped with mini chocolate chips and powdered sugar for a delightful finish. Perfect for gatherings and easy to prepare ahead, it requires no baking and showcases the rich, tangy taste of traditional cannoli in a convenient pie form.
Ingredients
Scale
For the Crust:
- 6 ounces vanilla wafers (roughly 40 cookies or about 5-½ cups)
- ½ cup (50 grams) shelled, unsalted pistachios
- ¼ cup (50 grams) granulated sugar
- 6 tablespoons (85 grams) unsalted butter, melted, more as needed
For the Filling:
- ¾ cup (170 grams) heavy cream, cold
- 1 cup (227 grams) mascarpone or cream cheese
- ¾ cup (90 grams) powdered sugar, plus more for garnish
- ½ teaspoon grated orange zest
- Pinch coarse kosher salt
- 1 cup (227 grams) ricotta cheese
- Mini chocolate chips (for garnish)
Instructions
- Prepare Pie Crust: In a food processor, combine the vanilla wafers, pistachios, and sugar. Process until the mixture resembles sand. Transfer the crumb mixture to a bowl, add the melted butter, and mix to combine. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add a tablespoon more vanilla wafer crumbs until it’s the correct consistency. Pour the crumbs into a 9-inch pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack them down into an even layer using a flat-bottomed cup or measuring cup. Place the pie crust in the freezer while preparing the filling.
- Make the Filling: With a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Set aside in a separate bowl. To the now-empty bowl, add the mascarpone, powdered sugar, orange zest and salt. Switch to the paddle attachment if using a stand mixer. Beat on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula and add the ricotta cheese. Beat on low speed until well combined, about 1 minute.
- Incorporate Whipped Cream: Add one third of the whipped cream to the cream cheese mixture and fold it in gently with a rubber spatula by hand until completely combined. Then fold in the remaining whipped cream carefully, being cautious not to deflate the mixture.
- Assemble and Chill: Transfer the filling to the prepared pie crust and smooth the top with a spatula. Place the pie in the refrigerator to chill and set for at least 4 hours, preferably 12 hours or overnight for best texture and flavor.
- Garnish and Serve: Just before serving, sprinkle mini chocolate chips and powdered sugar evenly over the pie. For neater slices, optionally freeze the pie for 30 to 60 minutes before cutting. If frozen, let it sit at room temperature for 15 to 30 minutes before serving.
Notes
- The amount of melted butter in the crust may need adjustment depending on the brand of vanilla wafers; the mixture should hold its shape but not be soggy.
- This pie is best served well-chilled and can be prepared up to 2 days in advance or frozen for up to a month.
- Adding garnishes just before serving keeps them fresh and visually appealing.
- Freezing the pie before slicing can help achieve cleaner, more precise slices.
- If serving from frozen, allow the pie to rest at room temperature to soften slightly prior to cutting.
- This recipe was originally published in 2020 and has been updated through retesting for consistent results.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 110 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg
