Go Back

No-Bake Cannoli Pie

Print Recipe Pin Recipe
Total Time 4 hours 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 5.5 ounces gluten-free toasted pecan cookies or graham crackers
  • 5 tablespoon unsalted butter melted (divided)
  • 8 ounces mascarpone cheese
  • 1 cup whole milk ricotta
  • ¾ cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ½ cup mini chocolate chips divided
  • ¾ cup heavy whipping cream
  • 1 tablespoon mini chocolate chips
  • 1 orange zested
  • ⅓ cup toasted pistachios roughly chopped

Method
 

  1. Place the broken cookies in a food processor and pulse until a coarse meal forms. With the processor running, slowly pour in ¼ cup melted butter. Do not over-process; the mixture should remain crumbly.
  2. Brush a 9-inch pie pan with the remaining tablespoon of melted butter. Pour the cookie mixture into the pan and press firmly and evenly into the bottom and up the sides to form the crust. Place in the freezer while preparing the filling.
  3. In a large bowl, whisk together the mascarpone, ricotta, powdered sugar, vanilla extract, and sea salt until smooth. Stir in ⅓ cup mini chocolate chips.
  4. In a separate bowl, whip the heavy cream until almost stiff peaks form. Gently fold the whipped cream into the mascarpone mixture in two additions, being careful not to overmix.
  5. Pour the filling into the prepared crust and smooth the top. Refrigerate for at least 4 hours, or overnight, until fully set.
  6. Just before serving, sprinkle the pie with the remaining mini chocolate chips, orange zest, and chopped toasted pistachios. Slice and serve chilled.

Notes

*Note: If the pie is too soft for portioning, can be placed in the freezer for 30 minutes for easier cutting.