Description
This No-Bake Cannoli Pie is a creamy, indulgent dessert that mimics the flavors of traditional cannoli with a crunchy vanilla wafer and pistachio crust and a luscious ricotta and mascarpone filling. It’s perfect for any occasion when you want a rich, sweet treat without needing to bake.
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. Adjust consistency by adding more melted butter if too dry or more vanilla wafer crumbs if too wet. Press the crumbs into a 9-inch pie plate, forming and packing the edges and bottom evenly. Freeze the crust while preparing the filling.
- Make the Filling: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form and set aside. In the now-empty bowl, add mascarpone, powdered sugar, orange zest, and salt. Beat on medium speed until smooth, about 2 minutes. Scrape sides and add ricotta cheese, beating on low speed until combined, about 1 minute.
- Combine Whipped Cream and Cheese Mixture: Fold one-third of the whipped cream into the cheese mixture using a rubber spatula until fully incorporated. Gently fold in the remaining whipped cream to keep the mixture light and fluffy.
- Assemble and Chill: Transfer the filling into the prepared pie crust, smoothing the top evenly. Refrigerate for at least 4 hours to set, preferably 12 hours or overnight for best texture and flavor.
- Garnish and Serve: Just before serving, sprinkle mini chocolate chips and powdered sugar over the pie. For neater slices, freeze the pie for 30-60 minutes before cutting and serving. If frozen, allow to sit at room temperature for 15-30 minutes before slicing.
Notes
- Vanilla wafer cookie consistency may vary; adjust butter and crumbs so the crust mixture holds together like wet sand without being soggy.
- Serve the pie well chilled and add garnishes only before serving to maintain freshness.
- The pie can be made 2 days ahead in the refrigerator or frozen for up to a month.
- For cleaner slices, freeze the pie before cutting, but this is optional.
- If serving from frozen, let the pie sit at room temperature for 15-30 minutes to soften slightly before slicing.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg
