This No-Bake Cannoli Pie comes together super quick and is flavored with all the notes of the classic Italian dessert, minus all of the hard work of actually making it! The filling has mascarpone and ricotta and it is made in a simple vanilla cookie and pistachio crust. Top it with a few mini chocolate chips for cannoli pie perfection!
Easy Cannoli Pie
Who loves cannoli but doesn't have all the time and equipment to make them from scratch at home? This No-Bake Cannoli Pie is the perfect solution for wanting all that classic flavor of a cannoli with actually needing to go through the hassle of making them! This pie is sort of a cross between a no-bake cheesecake and a cannoli. It’s easy to make and super delicious. Let's get to making it, shall we?
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Cannoli Pie Ingredients
- vanilla wafer cookies
- pistachios
- powdered sugar
- mascarpone or cream cheese
- ricotta cheese
- heavy cream
- orange zest
- chocolate chips (optional)
Tools Recommended
- food processor
- electric mixer
- off-set spatula
- pie plate
- kitchen scale (I always recommend the use of a scale instead of only measuring cups and spoons)
- baking essentials: small pot, bowls, spatula, offset spatula
How to Make the Crust
Start by making the super simple crumb crust. To replicate the feeling of having a cannoli shell, this recipe uses crushed vanilla wafers for the base, along with some pistachios to give it that classic cannoli flavor. It takes less than 5 minutes to put together but tastes so delicious. This Vanilla Wafer Crumb Crust recipe has a lot of useful information about making a crumb crust, so check that our for more tips and tricks.
You have the choice of either par-baking the crumb crust for 8 minutes in the oven, or you can freeze it to firm it up. My preference is always to par-bake the crust because it makes the crust sturdier and gives it a nice toasted taste. However, if the oven space is limited, go ahead and freeze the crust for 30 minutes before filling. Just note it will be a little bit more crumbly than if you bake it.
Making a No-Bake Pie Filling
Next, get started on the filling. This no-bake pie uses cream that has been whipped to stiff peaks to act as the stabilizer, as opposed to using gelatin or egg whites. This is my preferred method for making these types of no-bake pies because it has just the right texture and flavor. To begin, whip the cream until stiff peaks form. Stiff peaks are when you pick up the whisk and the whipped cream holds a stiff peak without moving at all. Once you’ve whipped the cream, remove it from the bowl and set it aside. In the now-empty bowl, the other half of the filling needs to be whipped together. Whip the mascarpone and the powdered sugar first until it’s light and fluffy. Next, add the ricotta and orange zest and mix together until fully combined.
Then, the whipped cream and the mascarpone filling will be combined. Start by adding ⅓ of the whipped cream and fold it in with a rubber spatula by hand until it is completely combined. Then, add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate it. Slow and steady.
Finally, place the cannoli filling in the prepared pie crust and smooth over the top. The whole thing needs to be chilled, either in the refrigerator, or the freezer to set up. It needs at least 4 hours chilling time, but the overnight method is best.
Garnishing the Cannoli Pie
To keep this classic, you can serve as is with a light dusting of powdered sugar right before serving. Or you can top it with mini chocolate chips or pistachios and then dust with additional powdered sugar.
How to Serve It
This pie should be served very chilled. It can be made up to 2 days ahead of time if stored in the refrigerator, or up to 1 month if frozen. Do not top it with the garnishes until ready to serve.
If serving from the refrigerator, I recommend placing the pie in the freezer for 30 – 60 minutes before serving, though it’s not essential. It just makes slicing it very neat and clean, like shown in these photos.
To serve it from completely frozen, let the pie sit at room temperature until it’s easy to cut into it, about 15-30 minutes, depending on how warm your kitchen is.
More No-Bake Pies:
- Nutella Pie with Potato Chip Crust
- No-Bake Oreo Pie
- No-Bake Orange Creamsicle Pie
- No-Bake Pumpkin Pie
Make sure to comment below and tag @everydaypie on Instagram if you make this No-Bake Cannoli Pie or if you have any questions!
PrintNo-Bake Cannoli Pie
This No-Bake Cannoli Pie comes together super quick and is flavored with all the notes of the classic Italian dessert, minus all of the hard work of actually making it! The filling has mascarpone and ricotta and it is made in a simple vanilla cookie and pistachio crust. Top it with a few mini chocolate chips for cannoli pie perfection!
Ingredients
For Crumb Crust:
- 6 ounces (about 5 ½ cups or 170 grams) vanilla wafer cookies
- ½ cup (50 grams) shelled and unsalted pistachios
- ¼ cup (50 grams) granulated sugar
- 6 tablespoons (90 grams) unsalted butter
For Filling:
- ¾ cup (170 grams) heavy cream, cold
- 8 ounces mascarpone or cream cheese
- ½ cup (100 grams) powdered sugar
- 1 cup (227 grams) ricotta cheese
- 1 tablespoon orange zest
Instructions
Prepare Pie Crust:
- Preheat the oven to 350ºF.
- Place vanilla wafers, pistachios and sugar in a food processor and process until finely ground, with just a few larger pieces of pistachios remaining.
- Melt butter in a medium pot. Add crumbs to the pot and mix together until completely combined.
- Pour the crumbs into the pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed work the crumbs down to evenly distribute into the bottom of the pie plate and pack it down into an even layer.
- Bake in the preheated oven for 8 minutes, until lightly golden and fragrant. Or you can freeze for 30 minutes for a no-bake pie option.
Make the Filling:
- With an electric mixer using the whisk attachment, whip the heavy cream until stiff peaks form, about 3 minutes. Set aside.
- Place the mascarpone and the sugar in the bowl for the electric mixer. Whip on medium speed until completely smooth, about 2 minutes, scraping down the bowl halfway though. Scrape down the sides of the bowl and add ricotta and orange zest. Mix together until just fully combined.
- Add ⅓ of the whipped cream to the ricotta mixture and fold it in with a rubber spatula by hand until it is completely combined.
- Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate it.
- Pour the filling in the crust and smooth over the top.
- Place in the refrigerator to set up. It needs at least 4 hours chilling time, but preferably overnight. Or place in the freezer to set up.
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Kimberly Davenport
Hi I don’t have a good scale but measured 5 1/2 C of vanilla wafers (whole). It almost completely filled my 9 inch pie pan. Did I use too much? Was I suppose to process and then measure? Thank you
Carol
Am I reading the recipe right that you need 2 different mixers?
Jessica
I just made this pie and it is delicious! Thank you for the recipe!
Laura Stoks
I just made this pie and used a bought graham cracker crust. The pie is delicious and easy to make. I think next time I will used crushed waffle cones for the pie crust to see if it will taste more like a cannoli.
Gail
Does the ricotta cheese have to be strained of moisture before using?
Kelli Avila
I never have for this pie, but I do always make sure to use a high-quality ricotta that isn't watery. If you find your ricotta very watery you can strain it if you want.
Terry
Yes I made this recipe. The filling is Amazing. I used a Chocolate ready made pie crust and covered pie with Chocolate Ganache
Kris
Made this for Thanksgiving last year and it was such a hit, it was requested for this year as well. Easy to make with gluten free vanilla wafers.
Charlie
Kell: I'm getting warnings of danger for your website from Bitdefender.
You might want to run some checks.
Kelli Avila
Hi Charlie! I had my tech guys check it over and everything is fine with my site! Thanks for the heads up. Happy baking!
Amber
I loved this recipe last year for Thanksgiving and am making it again. How many days ahead of time do you think I could make it? Would 2 days ahead be ok?
Kelli Avila
Two is fine! Enjoy!
Ce
"No-bake pie". Also, "Step 1. Preheat oven."
Jane
Could this possibly work in an 8x8 square pan or is this insufficient amounts for crust and fillilg?
Kelli Avila
It might be a little thinner, but I think it could work ok!
Angela Llorente
Hello! Im doing a pie contest and I am wondering, which pie would you make, this one or the canolli pie? (I live in Bosont, so they love canollis here hahaha)
Kelli Avila
I think cannoli pie will kill it for a contest! Do it!
Angela Llorente
Hi! How many inches should my pie plate be?
Kelli Avila
9"
David
My friend asked me to bake cannoli for a get-together. I didn't have the equipment or patience to make them, but I found this recipe and it was a big success. I had extra whipping cream left over, so I made some sweetened whipped cream that I put on top, then I sprinkled it with dutch cocoa powder. (I actually don't recommend adding extra whipped cream because it took away from the rich filling. I think next time I'll save the extra whipping cream to make another pie.)
The crust was perfect for this pie. I was worried I burnt it because when I par-baked it, it had a strong roasted smell, but that completely disappeared when it was filled and chilled, and the pistachio-vanilla flavor was a perfect match with the orange zest of the pie.
I will be using this recipe again! Thank you!
Susan
Can you use a blender for the crust if you don’t have a food processor?
Kelli Avila
Maybe! Probably depends on your blender, but I can't see why not!
Lauren
This pie is SO good! Perfect if you don’t like super sweet desserts. She has a highlight on her Instagram that I also followed while making this. Super simple, not a million ingredients. I think it’s better served from the fridge than the freezer. My new go-to dessert when I need to bring something to a dinner party!
Wanda
This pie is terrific!!! Made it for thanksgiving and was enjoyed by all. Definitely recommend for any cannoli lovers out there !!
Kelli Avila
I'm so glad you enjoyed! Thanks for sharing -Kelli