This No-Bake Cannoli Pie comes together in a flash and has all of the flavors of the famous Italian dessert without the hassle of actually cooking one! The filling is created with mascarpone and ricotta, and the crust is constructed with vanilla cookies and pistachios. To make a great cannoli pie, top it with a few small chocolate chips.
Who doesn’t adore cannoli but lacks the time and resources to create them from scratch at home? This No-Bake Cannoli Pie is the ideal way to have all of the iconic flavor of a cannoli without having to go through the trouble of cooking them yourself! This pie is a hybrid between a cannoli and a no-bake cheesecake. It’s simple to make and quite tasty. Let’s get this party started, shall we?
INGREDIENTS FOR CANNOLI PIE
cookies with vanilla wafers
mascarpone or cream cheese pistachios powdered sugar
heavy cream ricotta cheese
chocolate chips with orange zest (optional)
pie dish kitchen scale food processor electric mixer off-set spatula (I always recommend the use of a scale instead of only measuring cups and spoons)
essentials for baking: spatula, offset spatula, little pot, bowls
WHERE TO FIND INSTRUCTIONS ON HOW TO MAKE THE CRUST
Begin by creating the crumb crust, which is quite easy to make. This recipe combines crushed vanilla wafers as the base and pistachios for that famous cannoli flavor. It takes less than 5 minutes to prepare but tastes amazing. Check out this Vanilla Wafer Crumb Crust recipe for more tips and tricks on how to make a crumb crust.
You have the option of par-baking the crumb crust for 8 minutes in the oven or freezing it to harden it up. Par-baking the crust is always my choice because it makes the crust more sturdy and gives it a nice toasted flavor. If you don’t have enough oven space, freeze the crust for 30 minutes before filling it. Just keep in mind that it will be little more crumbly than if you baked it.
HOW TO MAKE A NO-BAKE PIE FILLING
After that, get to work on the filling. Rather than using gelatin or egg whites, the stabilizer in this no-bake pie is cream that has been beaten to high peaks. Because it has the perfect texture and flavor, this is my preferred way for preparing these types of no-bake pies. Whip the cream until stiff peaks form, then set aside. When you lift up the whisk, the whipped cream forms a hard peak that does not move at all. Remove the cream from the bowl and set it aside once it has been beaten. The other half of the filling must be whisked together in the now-empty bowl. To begin, whip the mascarpone and powdered sugar until light and frothy. Mix in the ricotta and orange zest until everything is well mixed.
The whipped cream and mascarpone filling will then be mixed together. Begin by folding in a third of the whipped cream by hand using a rubber spatula until it is entirely mixed. Then, gently fold in the remaining whipped cream in the bowl, taking careful not to deflate it. Slow and steady wins the race.
Finally, smooth the cannoli filling over the top of the prepared pie shell. To set up, the entire thing must be refrigerated, either in the refrigerator or in the freezer. It requires at least 4 hours of chilling time, but overnight chilling is preferred.
ACCESSORIZING THE CANNOLI PIE
If you want to keep it simple, serve it plain with a small sprinkling of powdered sugar shortly before serving. Alternatively, you can sprinkle it with micro chocolate chips or pistachios before dusting it with powdered sugar.
HOW SHOULD IT BE SERVED?
This pie should be served at room temperature. It can be made up to 2 days ahead of time and kept in the refrigerator for up to 2 days, or frozen for up to 1 month. Don’t add the garnishes until you’re ready to serve.
If serving from the fridge, I recommend freezing the pie for 30–60 minutes before serving, though this is not required. It just makes slicing it look very neat and tidy, as seen in these photographs.
Allow the pie to come to room temperature before serving, around 15-30 minutes depending on how warm your kitchen is.
ADDITIONAL NO-BAKE PIES:
No-Bake Oreo Pie No-Bake Orange Creamsicle Pie No-Bake Pumpkin Pie Nutella Pie with Potato Chip Crust