Easy No-Bake Cannoli Pie Recipe

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Looking for a decadent dessert with a creamy texture that’s both no-bake and super easy to make? Look no further. 

Straight from the kitchens of Italy, I present my delicious no-bake cannoli pie. It boasts a creamy filling with a sweet combination of mini chocolate chips, orange zest, and ricotta and mascarpone cheese.

All the cannoli lovers in your family will be thanking you!

Reasons to Love This Recipe

  • Simple Prep – The only real prep work is draining the ricotta cheese overnight. Everything else is straightforward.
  • Summer-Friendly – When the heat is unbearable, and baking is a no-go, this is the perfect dessert.
  • No-Bake Recipe – You only need to give the pie crust a quick bake. The filling? Completely no-bake.
  • Amazing Texture – The pie crust provides a crunchy sweetness that goes well with the creamy cannoli pie filling.
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Ingredients

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You’ll find all the simple ingredients for this pie recipe in your local grocery store:

  • Waffle cones: Crushed waffle cones provide a crunchy base.
  • Pecans: Finely chopped pecans blend seamlessly with the creamy filling.
  • Chocolate chips: Bursts of chocolate for a delicious dessert. I prefer mini dark chocolate chips
  • Confectioner’s sugar: Adds a smooth sweetness.
  • Vanilla extract: A little bit improves the overall flavor of the pie.
  • Orange zest: Brings a zesty kick. A lemon zester helps. 
  • Cream cheese: Ricotta cheese and mascarpone cheese form the filling, with their creamy texture and slightly tangy taste.
  • Butter: Helps bind the crust. Use unsalted butter
  • Cinnamon: A warm spice for a slight kick.

Variations

This easy recipe is very versatile. Here are some changes you can make:

  • Cheese Swap: Swap out the ricotta cheese for regular cream cheese; this avoids the straining step, but remember, a good cannoli always includes ricotta!
  • Graham Cracker Crust: You can use graham cracker crumbs instead of waffle cones for your pie crust. Simply press the graham cracker mixture into a pie dish in the same way.
  • Cookie-Cracker Combo: We took the crust up a notch from the classic graham cracker crust. Kind of like a cookie crust, but not quite.
  • Pistachio Twist: Swap out the pecans in the waffle cone crust for pistachios for a different kind of nutty flavor.
  • Pie Decor: Decorate the top of your cannoli pie with whipped cream and additions like maraschino cherries, crushed pecans, cannoli shells, or even pistachios.
  • Creamy Twist: Add some heavy cream to the filling for an even richer and creamier texture.
  • Lemon Fresh: Use lemon zest instead of orange for a more refreshing flavor.

How to Make Cannoli Pie

These simple instructions will show you how to make this classic Italian dessert. See the recipe card below for more help.

Step 1: Make the Pie Crust

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  1. In a small food processor, crush the waffle cones and pecans until you have a coarse mixture.
  2. In a medium bowl, combine the waffle cone crumbs and pecans with sugar and salt.
  3. Add the melted butter to the mixture. This becomes your pie crust mixture.
  4. Spray your preferred pie plate with Pam Baking Spray.
  5. Firmly press the pie crust mixture onto the pie plate.
  6. Bake the pie crust at 350F until it turns golden brown, which takes about 8 to 10 minutes.
  7. Let the crust cool to room temperature on a wire rack as you prepare the cannoli pie filling.

Step 2: Make the Pie Filling

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  1. Make sure the ricotta cheese is thoroughly drained. (See the FAQs for help.)
  2. In a large bowl, use an electric mixer to beat the ricotta cheese, mascarpone, and powdered sugar until well blended.
  3. Mix in the vanilla, orange zest, cinnamon, and salt.
  4. By hand, gently stir in the mini chocolate chips.
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Step 3: Add the Filling to the Pie Crust

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  1. Using a spatula or a large spoon, evenly spread the pie filling into your pastry crust. Make sure the top is nice and smooth.
  2. Place your cannoli pie in the refrigerator. Allow it to set for 4 to 5 hours (overnight is best if you can).
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Expert Cannoli Pie Tips

With these expert tips, your easy Cannoli Pie will be perfect every time:

  • Drain Well: Ricotta cheese is very wet, so be sure to strain it overnight through a cheesecloth. See the process shots, and make sure you squeeze out all of the liquid before adding it to the rest of the filling ingredients. 
  • Room Temp: Bring the ricotta cheese and mascarpone cheese to room temperature before mixing them together – they’ll blend more smoothly. 
  • No Food Processor?: Don’t have a small food processor? Break up the waffle cones, put them into a zippered freezer bag, and close. Roll over the bag with a rolling pin until you get the desired result.

How to Serve

cannoli-pie-mixing-ready-to-serve

Dishing out your Cannoli Pie? The choices are endless! Well, a great cup of coffee to start. 

It’s such a rich dessert, it really stands on its own. Maybe some fresh berries?

How to Store

Keeping your Cannoli Pie fresh and delicious is simple. Here’s what you need to do:

  1. Place any leftover pie in an airtight container or use plastic wrap. 
  2. Store it in the refrigerator for up to 5 days. Avoid freezing, as it can change the texture of the creamy filling.
  3. When you’re ready to indulge again, serve it straight from the fridge or let it sit at room temperature for about 15 minutes
cannoli-pie-recipe-close-up-2

FAQs

Here are some of the questions people have asked me:

How do I drain the ricotta?

Drain the ricotta by placing it in a small sieve or strainer that has been lined with two layers of cheesecloth. Rest it in a large bowl that will catch the liquid.

To speed things up, place a layer of cheesecloth over the top of the ricotta, and put something heavy on top – like a big can of peaches. This helps push the ricotta cheese down.

After waiting while it drains overnight, carefully remove the ricotta (still in the cheesecloth) and squeeze it (over the sink) to make sure all of the liquid is gone.

Set the ricotta cheese aside while you make your pie crust.

What is cannoli pie made of?

Cannoli pie includes ricotta and mascarpone cheese, confectioner’s sugar, orange zest, cinnamon, and mini chocolate chips, all on top of a great, crunchy pie crust!

What does cannoli pie taste like?

Just like classic cannoli! The pie tastes just like cannoli cream, and the smooth filling has a hint of cinnamon that is lightened by the orange zest and chocolate.

How far ahead can I make a cannoli pie?

You can make your cannoli pie the day before if you wish. It needs to be refrigerated for at least four hours or overnight if you can. It keeps for about 3 days in the refrigerator. 

cannoli-pie-recipe-easy-leftovers-glass-plate

Where did I get my inspiration for this recipe?

I made this exact recipe recently when my sister Cathy and her husband Howard came to visit. Even though we only lived a few hours apart, it had been over two years since we’d seen each other – other than video chat!

Needless to say, there were hugs and laughs, and it was wonderful. We all love Italy – both families have traveled there and enjoyed the many delicious desserts that are made in this wonderful country. 

Our reunion called for a special dessert, and I really want to share it with you now. 

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Final Thoughts

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This is the best cannoli pie recipe, and I know it will become your favorite too!

THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.

If you haven’t already, you can sign up for my weekly email newsletter using this link. It’s absolutely free, and you’ll never miss out on any of my new recipes.

See you soon!

Judy

★★★★★ 

If you’ve made this delicious Cannoli Pie, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!

★★★★★

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leftover cannoli pie in glass pie plate orange in background

No-Bake Cannoli Pie Recipe

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Cannoli Pie Recipe

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Judy Kahansky
An easy no bake pie recipe that's a variation of the classic cannoli straight from Italy! Cannoli lovers everywhere will love this recipe.
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Prep Time 30 minutes
Cook Time 8 minutes
Additional Time 12 hours
Total Time 12 hours 38 minutes
Course Easy Desserts
Cuisine Italian
Servings 8 slices
Calories 606 kcal

Ingredients
  

Pie crust

  • 1 1/4 cups waffle cone or bowl crumbs - about 8-10 waffle cones see Tips and Variations
  • ¼ cups crushed unsalted pecans
  • 1 ½ tablespoon granulated sugar
  • 6 Tablespoons 1/3 unsalted butter (melted)

Pie Filling

  • 1 1/2 cups ricotta cheese drained
  • 8 ounces mascarpone cheese
  • 1 cup confectioner’s sugar - sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh orange zest
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup mini chocolate chips

Instructions
 

  • DRAIN THE RICOTTA

About 12 hours before you start the recipe (overnight if possible) use the steps noted above to drain the ricotta cheese:

  • Drain the ricotta by placing it in a small sieve or strainer that has been lined with two layers of cheesecloth, and rest it over a small bowl that will catch the liquid.
  • Place a layer of cheesecloth over the top of the ricotta, and put something heavy on top – like a big can of peaches. This will help push the ricotta cheese down into the cheesecloth while it drains overnight. 
  • Then carefully remove the ricotta (still in the cheesecloth) and squeeze it (over the bowl or sink) to make sure all of the liquid is gone.
  • Set the ricotta cheese aside while you make your pie crust.

CRUST:

  • Preheat oven to 350F. Lightly spray a 9-inch pie plate with nonstick cooking spray.
  • Crush the waffle cones (or bowls) in a small food processor. Pulsed until you have a fine mixture 
  • Then crush the pecans nuts the same way.
  • Mix the waffle cone crumbs and pecans In a medium bowl with the sugar and salt, and then add the melted butter.  Mix well to combine. This is your pie crust mixture. 
  • Spray your fave pie plate with Pam Baking Spray and then press the pie crust mixture into the pie plate, be sure to cover the bottom and the sides – using your fingers or the back of a spoon to really press it in. 
  • Bake the pie crust at 350F until golden, about 8 to 10 minutes. 
  • Let the crust cool while you mix up the cannoli pie filling.

PIE FILLING:

  • Make sure you drain the ricotta cheese well. (See Tips for how to do this) 
  • Beat the ricotta cheese, mascarpone, and powdered sugar in a large bowl with an electric mixer until well blended. Mix in vanilla, orange zest, cinnamon, and salt. 
  • Stir in mini chocolate chips by hand.
  • Evenly fill your pie crust with the pie filling, using a spatula or a large spoon. Be sure to spread it around and smooth the top.
  • Put your cannoli pie in the refrigerator for about 4 to 5 hours (overnight is best if you can)
  • Decorate the top using whipped cream, a sprinkle of chocolate chips, maraschino cherries and pistachios.
  • Serve and enjoy! Everyone will love this amazing pie – right from Italy!

VIDEO

Nutrition

Serving: 1g | Calories: 606kcal | Carbohydrates: 65g | Protein: 10g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 325mg | Fiber: 2g | Sugar: 40g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @pieladybakes
closeup slice of cannoli pie

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Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.