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
Easy Cannoli PieWho 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?
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:
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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No-Bake Cannoli Pie
- Prep Time: 00:15
- Cook Time: 00:08
- Total Time: 04:00
- Yield: 8-10 servings
- Category: Sweet
- Method: No-Bake
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:
- 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. Transfer the whipped cream to another bowl and set aside.
- 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.
- 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.
- Transfer the filling to the crust and smooth over the top.
- 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
- 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.
Keywords: Cannoli Pie
No-Bake Cannoli Pie
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:
- 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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What kind of vanilla wafers should be used?
Any brand is fine! I’ve tried it with Nilla Wafers, and the store brands from Trader Joe’s and Whole Foods!
Oh my goodness! Cannoli is a family favorite, this looks so, so good!
I hope you get a chance to make and enjoy this with your family, Beth!
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!
Hi Jennifer! I think that’d be fine! Hope you get a chance to make it 🙂
Can you just leave the pistachios out of the crust do you think? I have littles with nut allergies.
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 🙂
This was too easy to be this good!! So, so yummy, not too sweet, and that crust. Whoa. Just…..whoa.
Hi Allison! So glad you loved it! And thanks for stopping by and sharing your experience 🙂
I was wondering about using chocolate wafer cookies for the crust and no nuts, would that work? I like the orange/chocolate combination.
Lisa
Yes! That sounds delicious. Let me know how it comes out!
My second time making – super good! Thank you!
Ricotta can be watery. Do you drain in a cheesecloth lined strainer? Other canolli cream recipes do strain ricotta?
Hi Linda. This recipe doesn’t call for that!
Which do you think tastes better in the pie, the mascarpone or the cream cheese?
The mascarpone is my first choice!
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!!
Hi Lorajean! Sorry this pie wasn’t for you! Thanks for stopping by and sharing!
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!
Should have said after licking the spoon it tastes divine! 😁 Not overly sweet and not too much orange flavor- just enough.
Thanks for sharing, Kristie! I’m glad you enjoyed!
That is a fine pie! I served it on Thanksgiving and it was well received by all. Thank you for sharing it.