Description

No-Bake Cannoli Pie is a delicious, easy-to-make dessert featuring a crunchy vanilla wafer and pistachio crust filled with a creamy ricotta and mascarpone filling lightly sweetened and flavored with orange zest. Garnished with mini chocolate chips and powdered sugar, this pie requires no baking and is perfect for a refreshing treat that can be prepared ahead of time.

Ingredients

Scale

For the Crust:

6 ounces vanilla wafers (roughly 40 cookies or about 5-½ cups), more as needed
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)

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Instructions

Prepare the Pie Crust: In a food processor, combine the vanilla wafers, pistachios, and sugar and process until the mixture resembles sand. Transfer to a bowl, add melted butter, and mix until the mixture feels like damp sand and holds together when squeezed. Adjust by adding more butter or crumbs if necessary.
Form the Crust: Pour the crumb mixture into a 9-inch pie plate, pressing the crumbs up the sides first to form the edges, then packing evenly into the bottom. Use a flat-bottomed cup to compact the crust firmly. Freeze the crust while preparing the filling.
Whip the Cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form and set aside in a separate bowl.
Make the Filling Base: In the emptied mixing bowl, add mascarpone, powdered sugar, orange zest, and kosher salt. Using the paddle attachment or beaters on medium speed, beat until smooth, about 2 minutes. Scrape down the sides, add ricotta cheese, and beat on low speed until combined, about 1 minute.
Combine with Whipped Cream: Fold one-third of the whipped cream into the mascarpone mixture gently using a rubber spatula until fully incorporated. Then fold in the remaining whipped cream carefully to maintain fluffiness.
Assemble the Pie: Transfer the filling into the prepared crust and smooth the top. Refrigerate the pie for at least 4 hours to set, preferably 12 hours or overnight for best results.
Garnish and Serve: Just before serving, garnish with mini chocolate chips and a dusting of powdered sugar. For neater slices, optionally freeze the pie for 30-60 minutes before slicing.

Notes

Adjust the amount of butter and crumbs for the crust to achieve a damp sandy texture that holds shape without being soggy.
Serve the pie well-chilled; it can be made 2 days in advance and stored in the fridge or frozen up to a month.
Add garnishes only before serving to maintain freshness.
For neat slices, freezing the pie briefly before serving helps but is not essential.
If serving from frozen, allow the pie to sit at room temperature for 15-30 minutes before cutting.
This recipe has been tested and updated regularly to ensure consistent perfect results.

Nutrition

Serving Size: 1 slice
Calories: 370 kcal
Sugar: 25 g
Sodium: 90 mg
Fat: 26 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1.5 g
Protein: 6 g
Cholesterol: 95 mg