For a richer flavor, toast the pistachios before grinding them for the crust. Ensure the ricotta is well-drained to prevent a soggy filling. You can drain it in a cheesecloth-lined sieve for at least 30 minutes. Feel free to experiment with other citrus zests, such as lemon or lime, for a different flavor profile. If you don't have waffle cones, you can use crushed graham crackers mixed with melted butter and sugar as a substitute crust. For an extra touch of elegance, dust the finished pie with cocoa powder or powdered sugar.
No-Bake Cannoli Pie
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME4 hrs 20 mins
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SERVING10 People
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VIEWS24
Indulge in the irresistible flavors of Italy with this no-bake cannoli pie! A crispy waffle cone crust cradles a creamy, citrus-infused ricotta filling, studded with pistachios and chocolate chips. This delightful dessert requires no baking and is perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol128 mg
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Fiber2 g
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Protein11 g
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Saturated Fat28 g
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Sodium375 mg
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Sugar26 g
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Fat50 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients.
02
StepPrepare the Crust: In a food processor, pulse the waffle cones, pistachios, and sugar until finely ground, about 20 (1-second) pulses. Add the melted butter and pulse until the mixture holds together when squeezed, about 10 (1-second) pulses, scraping down the sides as needed. (Estimated time: 10 minutes)
03
StepLightly coat a 9-inch deep-dish pie plate with cooking spray. Transfer the waffle cone mixture to the prepared pie plate, pressing evenly into the bottom and up the sides. Freeze the crust, uncovered, until set. (Estimated time: 15 minutes)
04
StepMeanwhile, prepare the Filling: Finely chop the pistachios and transfer them to a medium bowl. Add the ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt. Stir until well combined and set aside at room temperature. (Estimated time: 15 minutes)
05
StepIn a separate bowl, beat the heavy cream with an electric mixer on medium-high speed until medium peaks form. (Estimated time: 2-3 minutes)
06
StepSpoon the whipped cream into the ricotta mixture and gently fold until just combined. (Estimated time: 5 minutes)
07
StepSpoon the ricotta mixture into the prepared crust and spread it evenly with a rubber spatula or offset spatula. Cover with plastic wrap and refrigerate, uncovered, until set. (Estimated time: minimum 4 hours, up to 8 hours)
08
StepRemove the pie from the refrigerator, remove the plastic wrap, and garnish with additional chopped pistachios, chocolate chips, and orange zest just before serving. (Estimated time: 5 minutes)
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RECIPE REVIEWS
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Kathryne Schultz
Jun 28, 2025The citrus zest really brightens up the filling. I used lemon zest and it was amazing!
Jocelyn Sporer
May 30, 2025I was skeptical about the waffle cone crust, but it was surprisingly good and added a unique twist to the traditional cannoli flavor.
Eldon Stanton
May 6, 2025I made this for a party and it was a huge hit! I will definitely be making this again.
Otho Farrell
Apr 28, 2025This recipe is a game-changer! So easy and delicious, everyone loved it!
Julie Jerde
Mar 26, 2025The instructions were clear and easy to follow, even for a novice baker like me.