This no-bake cannoli pie tastes sweet, nutty and has lots of fresh citrus flavor from orange zest. It is made with a waffle cone crust, which taste similar to cannoli shells.
Prep Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 20 mins
Servings:
10
Yield:
1 (9-inch) pie
Ingredients
1/2x
1x
2x
Original recipe (1X) yields 10 servings
Crust:
8 waffle cones, slightly crushed
1/2 cup roasted pistachios
1 tablespoon granulated sugar
7 tablespoons unsalted butter, melted
cooking spray
Filling
1/4 cup salted roasted pistachios, plus chopped pistachios for garnish
1 ½ cups whole milk ricotta
1 cup mascarpone cheese
1 cup unsifted powdered sugar
1/2 cup miniature semisweet chocolate chips, plus more for garnish
2 teaspoons grated orange zest, plus more for garnish
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup heavy whipping cream
Directions
Gather all ingredients.
No-Bake Cannoli Pie ingredients in glass bowls on a counter
Dotdash Meredith Food Studios
To make the crust: Pulse waffle cones, pistachios, and sugar in a food processor until mixture is finely ground, about 20 (1-second) pulses. Add butter, and pulse until mixture holds together when squeezed, about 10 (1-second) pulses, stopping to scrape down sides as needed.
Waffle cone crumbs in a food processor
Dotdash Meredith Food Studios
Lightly coat a 9-inch deep-dish pie plate with cooking spray, and transfer waffle cone mixture to prepared pie plate, pressing evenly into bottom and up sides of pie plate. Freeze crust, uncovered, until set,
about 15 minutes.
Waffle cone crust in the bottom of a pie pan
Dotdash Meredith Food Studios
Meanwhile, to make the filling: Finely chop pistachios, and transfer to
a medium bowl. Add ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt. Stir until combined, and set aside at room temperature.
No-Bake Cannoli Pie filling in a glass bowl with a spoon
Dotdash Meredith Food Studios
Beat heavy cream with an electric mixer on medium-high speed until medium peaksform, 2 to 3 minutes. Spoon whipped cream into ricotta mixture, and gently folduntil just combined.
No-Bake Cannoli Pie filling in a glass bowl with a spoon
Dotdash Meredith Food Studios
Spoon ricotta mixture into prepared Crust, and spread in an even layer with a rubber spatula or offset spatula. Cover with plastic wrap, and refrigerate, uncovered, until set, at least 4 hours or up to 8 hours.
No-Bake Cannoli Pie in a pie pan
Dotdash Meredith Food Studios
Remove pie from refrigerator; remove plastic wrap, and garnish
with additional chopped pistachios, chocolate chips, and orange zest.
No-Bake Cannoli Pie garnished with chocolate chips and nuts in a pie pan
Dotdash Meredith Food Studios
Recipe developed by Craig Ruff