Description
A creamy, cool twist on the classic Sicilian dessert—this no-bake cannoli pie features a waffle cone crust, rich ricotta-mascarpone filling, and bright citrus and chocolate toppings. Perfect for any occasion without heating up the kitchen!
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 ½ cups whole milk ricotta
1 cup mascarpone cheese
1 cup unsifted powdered sugar
1/2 cup miniature semisweet chocolate chips, plus more for garnish
1/4 cup salted roasted pistachios, plus chopped pistachios 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
Instructions
Spray a 9-inch pie dish with cooking spray.
Combine crushed waffle cones, pistachios, sugar, and melted butter. Press into dish and freeze 20–30 minutes.
Beat ricotta, mascarpone, powdered sugar, vanilla, orange zest, and salt until smooth.
Fold in chocolate chips and pistachios.
Whip heavy cream to stiff peaks and gently fold into the filling.
Pour filling into crust, smooth the top, and chill for at least 4 hours.
Garnish with chopped pistachios, chocolate chips, and orange zest before serving.
Notes
For best results, drain ricotta before using.
Chill overnight for easier slicing.
Sub cream cheese for mascarpone if needed.
Vegan & gluten-free variations are possible (see article).
- Prep Time: 30 minutes
- Chill Time: 4 hours chill
- Category: Cakes & Cheesecakes
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 20g
- Sodium: 140mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg