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.

Ingredients

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

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

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.

Step 3: Add the Filling to the Pie Crust

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).

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

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

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. 

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. 

You might also like…

Craving more no-bake pie recipes like this? How about these:

• Sweet Ricotta Pie
• Creamy Pineapple Pie
• Grasshopper Pie with Cool Whip
• Cherry Cheesecake Cookie Lasagna

Final Thoughts

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!

★★★★★

No-Bake Cannoli Pie Recipe

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