Can I use all ricotta instead of mascarpone or cream cheese?

While traditional cannoli filling is primarily ricotta, I don't recommend using only ricotta for this pie. The mascarpone or cream cheese provides necessary structure that helps the pie hold its shape when sliced. Without it, your filling may be too soft and wet.

My crust seems too crumbly. What did I do wrong?

It sounds like there might not be enough butter binding the crumbs together. Add more melted butter, one tablespoon at a time, until the mixture holds together when pressed between your fingers. Remember, it should feel like wet sand.

Do I really need to chill the pie for that long?

Yes! The extended chilling time is crucial for two reasons: it allows the crust to firm up properly, and it gives the flavors time to develop and meld together. While 4 hours is the minimum, overnight chilling produces the best results in both texture and flavor.

Can I make this pie without nuts for someone with allergies?

Absolutely! Simply omit the pistachios from the crust and increase the vanilla wafers by about ½ cup to compensate. You'll lose some of that authentic cannoli flavor, but the pie will still be delicious. Consider adding a little almond extract to the filling if tree nuts aren't an issue.

No-Bake Cannoli Pie Recipe

Description

This creamy, dreamy No-Bake Cannoli Pie transforms the classic Italian dessert into an easy, crowd-pleasing pie with a rich ricotta and mascarpone filling inside a pistachio-vanilla wafer crust. Perfect for summer or anytime you crave a delightful, fuss-free treat with authentic cannoli flavors.

Ingredients

Units Scale

For the Crust:

6 ounces vanilla wafers (about 40 cookies, or 5-1/2 cups), more as needed
1/2 cup (50 grams) shelled, unsalted pistachios
1/4 cup (50 grams) granulated sugar
6 tablespoons (85 grams) unsalted butter, melted, more as needed

For the Filling:

3/4 cup (170 grams) heavy cream, cold
1 cup (227 grams) mascarpone or cream cheese
3/4 cup (90 grams) powdered sugar, plus more for garnish
1/2 teaspoon grated orange zest
Pinch coarse kosher salt
1 cup (227 grams) ricotta cheese
Mini chocolate chips (for garnish)

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Instructions

Prepare the Crust: In a food processor, combine the vanilla wafers, pistachios, and granulated sugar. Process until the mixture resembles fine sand. Transfer to a bowl and stir in the melted butter until the mixture is damp and holds together when squeezed. Add more melted butter if too dry or more wafer crumbs if too wet, a tablespoon at a time as needed.
Shape the Crust: Pour the crumb mixture into a 9-inch pie plate. Press the crumbs up the sides to form the edges first, then distribute them into the bottom and pack down firmly with a flat-bottomed cup or measuring cup for an even crust. Place the crust in the freezer while you prepare the filling.
Whip the Cream: Using a hand mixer or stand mixer with whisk attachment, whip the cold heavy cream until stiff peaks form. Transfer to a separate bowl and set aside.
Make the Cheese Filling: In the same mixer bowl, add mascarpone (or cream cheese), powdered sugar, orange zest, and salt. Beat on medium speed (switch to paddle attachment if using a stand mixer) until completely smooth, about 2 minutes, scraping down the sides as needed.
Incorporate Ricotta: Add the ricotta cheese to the mascarpone mixture and beat on low speed until fully combined, about 1 minute.
Fold in Whipped Cream: Gently fold 1/3 of the whipped cream into the cheese mixture with a rubber spatula until combined. Fold in the remaining whipped cream, being careful not to deflate the mixture for a light, airy filling.
Assemble the Pie: Transfer the filling to the prepared, chilled pie crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, preferably 12 hours or overnight, to allow the pie to set.
Garnish and Serve: Right before serving, sprinkle mini chocolate chips and a dusting of powdered sugar over the top. Slice and enjoy chilled.

Notes

Chill the pie for at least 4 hours, but overnight yields the best texture and flavor.
Use whole-milk ricotta and mascarpone for the richest taste and creamiest filling.
For a gluten-free crust, use gluten-free vanilla wafers.
Add more pistachios or even a few chopped candied oranges for extra flavor.
The pie is best served chilled and can be made one day in advance.

Nutrition

Serving Size: 1 slice (1/10th of pie)
Calories: 390
Sugar: 22g
Sodium: 160mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 55mg