No-Bake Cannoli Pie

Published: Jul 5, 2020 · Modified: Sep 22, 2021 by Kelli Avila · This post may contain affiliate links · This blog generates income via ads · 43 Comments

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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?

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.

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:

Make sure to comment below and tag @everydaypie on Instagram if you make this No-Bake Cannoli Pie or if you have any questions!