Description
This No-Bake Cannoli Pie is a creamy and delicious dessert inspired by traditional Italian cannoli flavors. Featuring a crunchy vanilla wafer and pistachio crust with a smooth mascarpone and ricotta filling, this pie is easy to prepare and perfect for any occasion without the need for baking.
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.
- Form the Crust: 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.
- Chill the Crust: Place the pie crust in the freezer while preparing the filling to help it set.
- Whip the Cream: With a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream until stiff peaks form. Set aside in a separate bowl.
- Prepare the Cream Cheese Mixture: 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.
- Fold in Whipped Cream: Add one-third of the whipped cream to the cream cheese mixture and fold it in gently with a rubber spatula until completely combined. Then add the remaining whipped cream and gently fold it in, being careful not to deflate the whipped cream.
- Fill the Crust: Transfer the filling into the prepared pie crust and smooth over the top. Place the pie in the refrigerator to set for at least 4 hours, preferably 12 hours or overnight, for optimal texture.
- Garnish and Serve: Right before serving, garnish the pie with mini chocolate chips and a dusting of powdered sugar. For neat slices, consider freezing for 30-60 minutes before cutting, and if frozen, let sit at room temperature for 15-30 minutes before serving.
Notes
- The consistency of vanilla wafer cookies varies by brand; start with 6 tablespoons of butter for the crumb crust, adding more butter or crumbs as needed until the mixture resembles wet sand and holds its shape when squeezed but is not soggy.
- Serve this pie well-chilled. It can be made up to 2 days ahead in the refrigerator or frozen for up to one month. Always add garnishes just before serving to keep them fresh.
- For neat slicing, freeze the pie for 30-60 minutes before serving from the fridge. This step is optional but helpful.
- If serving from frozen, let the pie sit at room temperature for 15-30 minutes before cutting to prevent cracking and ease slicing.
- Originally published in 2020, this recipe has been re-tested and updated regularly to ensure perfection.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
