Description
This No-Bake Cannoli Pie is a creamy, luscious dessert inspired by the classic Italian cannoli. Featuring a crunchy vanilla wafer and pistachio crust paired with a smooth mascarpone, ricotta, and whipped cream filling, it’s an easy-to-make pie that requires no baking and is perfect for any occasion.
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 the crust: In a food processor, combine vanilla wafers, pistachios, and sugar, processing until the mixture resembles sand. Transfer to a bowl, add melted butter, and mix to combine until a damp, wet sand-like consistency forms. Adjust butter or crumbs as needed. Press the mixture into a 9-inch pie plate, forming edges first, then packing evenly on the bottom. Freeze while preparing filling.
- Whip the cream: Use a hand mixer or stand mixer with a whisk attachment to whip cold heavy cream until stiff peaks form. Set aside.
- Make the filling base: In a separate bowl, add mascarpone, powdered sugar, orange zest, and salt. Beat on medium speed with a paddle attachment until smooth, about 2 minutes. Scrape down sides, add ricotta, and beat on low speed until combined, about 1 minute.
- Fold in whipped cream: Fold one-third of the whipped cream into the cream cheese mixture gently with a spatula until fully combined. Then fold in the remaining whipped cream carefully to maintain the airy texture.
- Assemble the pie: Spoon the filling into the prepared crust and smooth the top. Refrigerate for at least 4 hours, preferably 12 hours or overnight, to set.
- Garnish and serve: Before serving, sprinkle mini chocolate chips and powdered sugar over the pie. For clean slices, you can freeze the pie for 30-60 minutes before slicing or let it sit at room temperature if previously frozen.
Notes
- Vanilla wafer consistency varies by brand; adjust butter and crumbs to achieve a wet sand consistency that holds shape but isn’t soggy.
- Serve the pie well-chilled or frozen; add garnishes just before serving.
- Freezing the pie slightly before slicing helps achieve neater slices but is optional.
- If serving from frozen, let pie sit at room temperature 15-30 minutes for easier cutting.
- This pie can be made up to 2 days ahead in the refrigerator or frozen for up to a month for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
