No-Bake Cannoli Pie Recipe

Ingredients

Crust:

• 8 waffle cones, slightly crushed
• 1/2 cup roasted pistachios
• 1 tablespoon granulated sugar
• 7 tablespoons unsalted butter, melted
• Cooking spray

Filling:

• 1/4 cup salted roasted pistachios, plus chopped pistachios for garnish
• 1 cups whole milk ricotta
• 1 cup mascarpone cheese
• 1 cup unsifted powdered sugar
• 1/2 cup miniature semisweet chocolate chips, plus more for garnish
• 2 teaspoons grated orange zest, plus more for garnish
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup heavy whipping cream

Directions

Step 1: Start by gathering all your ingredients and preparing your workspace.

Step 2: To make the crust, combine waffle cones, pistachios, and sugar in a food processor. Pulse about 20 times (1-second pulses) until the mixture is finely ground.

Step 3: Add the melted butter to the mixture and pulse another 10 times (1-second pulses), or until the mixture holds together when squeezed. If needed, scrape down the sides of the processor bowl.

Step 4: Lightly coat a 9-inch deep-dish pie plate with cooking spray. Transfer the waffle cone mixture into the prepared pie plate, pressing it evenly into the bottom and up the sides. Freeze the crust, uncovered, for about 15 minutes to set.

Step 5: While the crust is chilling, prepare the filling. Finely chop the salted roasted pistachios and place them into a medium bowl.

Step 6: Add the ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla extract, and salt to the bowl with the pistachios. Stir everything together until well combined and set aside at room temperature.

Step 7: In a separate bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until medium peaks form, about 2-3 minutes.

Step 8: Gently fold the whipped cream into the ricotta mixture until fully combined, making sure not to deflate the whipped cream.

Step 9: Carefully spoon the ricotta mixture into the prepared crust. Spread it evenly using a rubber spatula or an offset spatula to smooth the top.

Step 10: Cover the pie with plastic wrap and refrigerate, uncovered, for at least 4 hours or up to 8 hours to allow it to set.

Step 11: Once the pie has set, remove it from the refrigerator. Discard the plastic wrap and garnish with additional chopped pistachios, chocolate chips, and a sprinkle of orange zest.

Nutrition Facts (per serving):

• Calories: 664
• Total Fat: 50g (64% DV)
• Saturated Fat: 28g (140% DV)
• Cholesterol: 128mg (43% DV)
• Sodium: 385mg (17% DV)
• Total Carbohydrate: 46g (17% DV)
• Dietary Fiber: 2g (7% DV)
• Total Sugars: 27g
• Protein: 11g (23% DV)
• Vitamin C: 1mg (1% DV)
• Calcium: 156mg (12% DV)
• Iron: 2mg (12% DV)
• Potassium: 278mg (6% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.