Cannoli Pie Recipe

An easy no bake pie recipe that's a variation of the classic cannoli straight from Italy! Cannoli lovers everywhere will love this recipe.

Course Easy Desserts

Cuisine Italian

Keyword cannoli lovers, cannoli pie, cannoli pie recipe, decadent desserts, Italian desserts, no-bake pies, ricotta pie

Prep Time 30

Cook Time 8

Additional Time 12

Total Time 12 38

Servings slices

Calories 606kcal

Author Judy Kahansky

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)

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.

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.

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!