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Home » No Bake » No-Bake Cannoli Pie

No-Bake Cannoli Pie

July 5, 2020 by Kelli Avila 23 Comments

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Pinterest image of no 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!

Cannoli pie with mini chocolate chips.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?

A slice of cannoli pie

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
  • Ingredients for cannoli pie crust in a food processor.
  • An easy crumb crust for cannoli pie.

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.

  • Mascarpone cheese in the mixer for cannoli pie.
  • No bake cannoli pie filling in the stand mixer bowl.

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!

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Cannoli pie with mini chocolate chips.

No-Bake Cannoli Pie

  • Author: Kelli Avila
  • Prep Time: 00:15
  • Cook Time: 00:08
  • Total Time: 04:00
  • Yield: 8-10 servings
  • Category: Sweet
  • Method: No-Bake
Print
Pin

Description

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 27 cookies or 170 grams) vanilla wafer cookies
  • 1/2 cup (50 grams) shelled and unsalted pistachios
  • 1/4 cup (50 grams) granulated sugar
  • 6 tablespoons (90 grams) unsalted butter

For Filling:

  • 3/4 cup (170 grams) heavy cream, cold
  • 8 ounces mascarpone or cream cheese, room temperature
  • 1/2 cup (100 grams) powdered sugar
  • 1 cup (227 grams) ricotta cheese
  • 1 tablespoon orange zest

For Garnish:

  • Mini chocolate chips
  • Additional powdered sugar

Instructions

Prepare Pie Crust:

  1. Preheat the oven to 350ºF.
  2. Place vanilla wafers, pistachios and sugar in a food processor and process until finely ground, with just a few larger pieces of pistachios remaining.
  3. Melt butter in a medium pot. Add crumbs to the pot and mix together until completely combined.
  4. 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.
  5. 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:

  1. With an electric mixer using the whisk attachment, whip the heavy cream until stiff peaks form, about 3 minutes. Transfer the whipped cream to another bowl and set aside.
  2. Place the mascarpone and the sugar in the now empty 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.
  3. 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.
  4. Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate it.
  5. Transfer the filling to the crust and smooth over the top.
  6. Place in the refrigerator to set up. It needs at least 4 hours of chilling time, but preferably overnight. Or place in the freezer to set up.

Notes

  1. This pie should be served very chilled.
  2. 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.
  3. 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.
  4. 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.

Keywords: Cannoli Pie

Did you make this recipe?

Tag @everydaypie on Instagram and hashtag it #everydaypie

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Cannoli pie with mini chocolate chips.

No-Bake Cannoli Pie

  • Author: Kelli Avila
Print
Pin

Description

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
  • 1/2 cup (50 grams) shelled and unsalted pistachios
  • 1/4 cup (50 grams) granulated sugar
  • 6 tablespoons (90 grams) unsalted butter

For Filling:

  • 3/4 cup (170 grams) heavy cream, cold
  • 8 ounces mascarpone or cream cheese
  • 1/2 cup (100 grams) powdered sugar
  • 1 cup (227 grams) ricotta cheese
  • 1 tablespoon orange zest

 

 


Instructions

Prepare Pie Crust:

 

  1. Preheat the oven to 350ºF.
  2. Place vanilla wafers, pistachios and sugar in a food processor and process until finely ground, with just a few larger pieces of pistachios remaining.
  3. Melt butter in a medium pot. Add crumbs to the pot and mix together until completely combined.
  4. 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.
  5. 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:

 

  1. With an electric mixer using the whisk attachment, whip the heavy cream until stiff peaks form, about 3 minutes. Set aside.
  2. 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.
  3. 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.
  4. Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate it.
  5. Pour the filling in the crust and smooth over the top.
  6. 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.

Did you make this recipe?

Tag @everydaypie on Instagram and hashtag it #everydaypie

Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.

Filed Under: No Bake, Sweet Pies, Vegetarian Tagged With: cannoli, chocolate chips, cream cheese, easy, no bake, pistachio

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Comments

  1. Lorraine Strickland

    July 28, 2020 at 8:26 pm

    What kind of vanilla wafers should be used?

    Reply
    • Kelli Avila

      July 29, 2020 at 9:03 pm

      Any brand is fine! I’ve tried it with Nilla Wafers, and the store brands from Trader Joe’s and Whole Foods!

      Reply
  2. Beth

    July 30, 2020 at 12:19 pm

    Oh my goodness! Cannoli is a family favorite, this looks so, so good!

    Reply
    • Kelli Avila

      July 31, 2020 at 6:53 am

      I hope you get a chance to make and enjoy this with your family, Beth!

      Reply
  3. Jennifer

    August 4, 2020 at 12:33 pm

    Hey. This sounds (& looks) delicious! How do you think it would turn out if I substituted the pistachios for pecans? My BiL is allergic to most nuts but pecans are safe. Thinking of making the next time there’s a family dinner. Thanks!

    Reply
    • Kelli Avila

      August 4, 2020 at 1:20 pm

      Hi Jennifer! I think that’d be fine! Hope you get a chance to make it 🙂

      Reply
  4. Amanda

    August 4, 2020 at 3:40 pm

    Can you just leave the pistachios out of the crust do you think? I have littles with nut allergies.

    Reply
    • Kelli Avila

      August 4, 2020 at 5:04 pm

      Absolutely they can be left out. Add in 2 more sheets of graham crackers to make up for the nuts and it should be fine. Enjoy 🙂

      Reply
  5. Allison W

    September 16, 2020 at 12:22 am

    This was too easy to be this good!! So, so yummy, not too sweet, and that crust. Whoa. Just…..whoa.

    Reply
    • Kelli Avila

      September 19, 2020 at 10:42 am

      Hi Allison! So glad you loved it! And thanks for stopping by and sharing your experience 🙂

      Reply
  6. Lisa Jenkins

    December 10, 2020 at 8:40 am

    I was wondering about using chocolate wafer cookies for the crust and no nuts, would that work? I like the orange/chocolate combination.
    Lisa

    Reply
    • Kelli Avila

      December 11, 2020 at 8:31 pm

      Yes! That sounds delicious. Let me know how it comes out!

      Reply
  7. Emily Zabaleta

    December 11, 2020 at 3:11 pm

    My second time making – super good! Thank you!

    Reply
  8. LindaK

    December 15, 2020 at 9:52 am

    Ricotta can be watery. Do you drain in a cheesecloth lined strainer? Other canolli cream recipes do strain ricotta?

    Reply
    • Kelli Avila

      December 20, 2020 at 10:32 am

      Hi Linda. This recipe doesn’t call for that!

      Reply
  9. JM French

    December 23, 2020 at 1:01 pm

    Which do you think tastes better in the pie, the mascarpone or the cream cheese?

    Reply
    • Kelli Avila

      December 24, 2020 at 12:27 pm

      The mascarpone is my first choice!

      Reply
  10. Lorajean

    December 25, 2020 at 6:45 pm

    I made the pie for today Christmas, the crust was good I didn’t use all that it made because it was So Thick! Still good but I’ll never put orange zest in it again, and I didn’t put as much as the recipe said to because it just taste like orange zest pie.😞 it was so Disappointing. I never heard of using that in an cannoli pie but I thought oh what the heck! NOPE NEVER AGAIN!
    Oh well live and learn!!

    Reply
    • Kelli Avila

      December 26, 2020 at 7:23 pm

      Hi Lorajean! Sorry this pie wasn’t for you! Thanks for stopping by and sharing!

      Reply
  11. Kristie Avery

    December 26, 2020 at 7:42 pm

    Made it tonight for our family’s Christmas dinner. Super easy to make. I did fudge on the crust: used a premise shortbread cookie crust. My filling wasn’t as smooth as I hoped it would be. But after liking the spoon it’s divine!

    Reply
    • Kristie Avery

      December 26, 2020 at 7:46 pm

      Should have said after licking the spoon it tastes divine! 😁 Not overly sweet and not too much orange flavor- just enough.

      Reply
      • Kelli Avila

        December 27, 2020 at 10:40 am

        Thanks for sharing, Kristie! I’m glad you enjoyed!

        Reply
  12. Sophie

    December 27, 2020 at 9:54 pm

    That is a fine pie! I served it on Thanksgiving and it was well received by all. Thank you for sharing it.

    Reply

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