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No-Bake Cannoli Pie

This no-bake cannoli pie tastes sweet, nutty and has lots of fresh citrus flavor from orange zest. It is made with a waffle cone crust, which is similar to cannoli shells.

Slice of No-Bake Cannoli Pie garnished with chocolate chips and nuts on a plate
Prep Time:
20 mins
Chill Time:
4 hrs
Total Time:
4 hrs 20 mins
Servings:
10
Yield:
1 pie
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 10 servings

Crust

  • 8 waffle cones, slightly crushed

  • 1/2 cup roasted pistachios

  • 1 tablespoon granulated sugar

  • 7 tablespoons unsalted butter, melted

  • cooking spray

Filling

  • 1/4 cup salted roasted pistachios, plus chopped pistachios for garnish

  • 1 1/2 cups whole milk ricotta

  • 1 cup mascarpone cheese

  • 1 cup unsifted powdered sugar

  • 1/2 cup miniature semisweet chocolate chips, plus more for garnish

  • 2 teaspoons grated orange zest, plus more for garnish

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon kosher salt

  • 1 cup heavy whipping cream

Directions

  1. Gather all ingredients.

    No-Bake Cannoli Pie ingredients in glass bowls on a counter

    Dotdash Meredith Food Studios

  2. Prepare the Crust: Pulse waffle cones, pistachios, and sugar in a food processor until mixture is finely ground, about 20 (1-second) pulses. Add butter, and pulse until mixture holds together when squeezed, about 10 (1-second) pulses, stopping to scrape down sides as needed.

    Waffle cone crumbs in a food processor

    Dotdash Meredith Food Studios

  3. Lightly coat a 9-inch deep-dish pie plate with cooking spray, and transfer waffle cone mixture to prepared pie plate, pressing evenly into bottom and up sides of pie plate. Freeze Crust, uncovered, until set,
    about 15 minutes.

    Waffle cone crust in the bottom of a pie pan

    Dotdash Meredith Food Studios

  4. Meanwhile, prepare the Filling: Finely chop pistachios, and transfer to
    a medium bowl. Add ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt. Stir until combined, and set aside at room temperature.

    No-Bake Cannoli Pie filling in a glass bowl with a spoon

    Dotdash Meredith Food Studios

  5. Beat heavy cream with an electric mixer on medium-high speed until medium peaksform, 2 to 3 minutes. Spoon whipped cream into ricotta mixture, and gently folduntil just combined.

    No-Bake Cannoli Pie filling in a glass bowl with a spoon

    Dotdash Meredith Food Studios

  6. Spoon ricotta mixture into prepared Crust, and spread in an even layer with a rubber spatula or offset spatula. Cover with plastic wrap, and refrigerate, uncovered, until set, at least 4 hours or up to 8 hours.

    No-Bake Cannoli Pie in a pie pan

    Dotdash Meredith Food Studios

  7. Remove pie from refrigerator; remove plastic wrap, and garnish
    with additional chopped pistachios, chocolate chips, and orange zest.

    No-Bake Cannoli Pie garnished with chocolate chips and nuts in a pie pan

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

653 Calories
50g Fat
44g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 653
% Daily Value *
Total Fat 50g 64%
Saturated Fat 28g 140%
Cholesterol 128mg 43%
Sodium 375mg 16%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 7%
Total Sugars 26g
Protein 11g 22%
Vitamin C 1mg 1%
Calcium 154mg 12%
Iron 2mg 11%
Potassium 273mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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