Description
No-Bake Cannoli Pie is a creamy, decadent dessert featuring a crunchy vanilla wafer and pistachio crust filled with a luscious blend of mascarpone, ricotta, and whipped cream, accented with orange zest and garnished with mini chocolate chips and powdered sugar. It requires no baking and is best served well-chilled.
Ingredients
Scale
For the Crust:
- 6 ounces vanilla wafers (roughly 40 cookies or about 5-½ cups)
- ½ cup (50 grams) shelled, unsalted pistachios
- ¼ cup (50 grams) granulated sugar
- 6 tablespoons (85 grams) unsalted butter, melted, more as needed
For the Filling:
- ¾ cup (170 grams) heavy cream, cold
- 1 cup (227 grams) mascarpone or cream cheese
- ¾ cup (90 grams) powdered sugar, plus more for garnish
- ½ teaspoon grated orange zest
- Pinch coarse kosher salt
- 1 cup (227 grams) ricotta cheese
- Mini chocolate chips (for garnish)
Instructions
- Prepare Pie Crust: In a food processor, combine the vanilla wafers, pistachios, and sugar. Process until the mixture resembles sand. Transfer the crumb mixture to a bowl, add the melted butter, and mix to combine. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add a tablespoon more vanilla wafer crumbs until it’s the correct consistency.
- Form the Crust: Pour the crumbs into a 9-inch pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack them down into an even layer using a flat-bottomed cup or measuring cup.
- Freeze Crust: Place the pie crust in the freezer while preparing the filling to set it firmly.
- Whip the Cream: With a hand mixer or stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Set aside in a separate bowl.
- Mix Cream Cheese and Ricotta: To the now-empty bowl, add the mascarpone, powdered sugar, orange zest, and salt. Switch to the paddle attachment if using a stand mixer. Beat on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula and add the ricotta cheese. Beat on low speed until well combined, about 1 minute.
- Fold in Whipped Cream: Add one-third of the whipped cream to the cream cheese mixture and fold it in gently with a rubber spatula until completely combined. Then add the remaining whipped cream and fold it in carefully to avoid deflating the mixture.
- Assemble Pie: Transfer the filling to the prepared pie crust and smooth over the top evenly.
- Chill: Refrigerate the pie for at least 4 hours to set, preferably 12 hours or overnight for best texture and flavor.
- Garnish and Serve: Just before serving, garnish the pie with mini chocolate chips and powdered sugar. For cleaner slices, optionally freeze the pie for 30-60 minutes before slicing.
Notes
- Vanilla wafer consistency varies by brand; start with 6 tablespoons of butter for the crust and adjust by adding more butter or crumbs to achieve a wet sand texture that holds shape but is not soggy.
- Serve the pie well-chilled. It can be made up to 2 days in advance in the refrigerator or frozen for up to one month.
- Add garnishes only before serving to keep them fresh and visually appealing.
- To get neat slices, freeze the pie for 30 to 60 minutes before serving directly from the fridge, though this step is optional.
- If serving from frozen, let the pie sit at room temperature for 15 to 30 minutes before cutting to allow easier slicing.
- This recipe has been regularly tested and updated since its original publication in 2020 to ensure perfection.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 90 mg
