No Bake Cannoli Pie
Liz Gibbs • December 4, 2025
This is sweet, nutty with loads of flavor!
The Prep Time: Additional Time: Total Time: Servings: Yield:
20 mins 4 hrs 4hrs 20 mins 10 1 (9-inch) pie
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
- 1½ 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:
- Gather all ingredients.
- To make the crust: Pulse waffle cones, pistachios, and sugar in a food processor until mixture is finely ground, about 20 (1-second) pulses. Add butter, and pulse until mixture holds together when squeezed, about 10 (1-second) pulses, stopping to scrape down sides as needed.
- Lightly coat a 9-inch deep-dish pie plate with cooking spray, and transfer waffle cone mixture to prepared pie plate, pressing evenly into bottom and up sides of pie plate. Freeze crust, uncovered, until set, about 15 minutes.
- Meanwhile, to make the filling:
- Finely chop pistachios, and transfer to a medium bowl. Add ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt. Stir until combined, and set aside at room temperature.
- Beat heavy cream with an electric mixer on medium-high speed until medium peaks form, 2 to 3 minutes. Spoon whipped cream into ricotta mixture, and gently fold until just combined.
- Spoon ricotta mixture into prepared Crust, and spread in an even layer with a rubber spatula or offset spatula. Cover with plastic wrap, and refrigerate, uncovered, until set, at least 4 hours or up to 8 hours.
- Remove pie from refrigerator; remove plastic wrap, and garnish with additional chopped pistachios, chocolate chips, and orange zest.
Nutrition Facts (per serving)
664 50g 46g 11g
Calories Fat Carbs Protein
Sweet and Savory Combined in One Kabob
A new way to make everyone's favorite summertime dish!
Ingredients: Burger Sauce - 1/4 cup mayonnaise - 2 Tbsp. ketchup - 1 Tbsp. sweet pickle relish - 1 Tbsp. yellow mustard - 1 tsp. hot sauce Smash Burger Tacos - 1 lb. ground beef - 6 (5") flour tortillas - 2 tsp. store-bought or homemade burger seasoning - Kosher salt - 6 Tbsp. neutral oil, divided - 6 slices American cheese, divided - 18 thin bread-and-butter pickle slices - 1 cup shredded iceberg lettuce - 3 Tbsp. chopped yellow onion - White sesame seeds, for serving Directions S Burger Sauce Step 1 - In a small bowl, mix mayonnaise, ketchup, relish, mustard, and hot sauce until combined. Step 2 - Make Ahead: Sauce can be made 3 days ahead. Cover bowl and refrigerate. Smash Burger Tacos Step 1 - Divide beef into 6 portions about 2 1/2 ounces each. Top each tortilla with a portion of beef. Using a fork, flatten beef on top of tortilla into an even layer, leaving a 1/2" border. Sprinkle with 1/2 teaspoon burger seasoning; season with a pinch of salt. Step 2 - In a large skillet over medium-high heat, heat 2 tablespoons oil and swirl pan to coat. Arrange 2 tacos beef side down and press into skillet to flatten with a sturdy spatula or burger press. Cook, undisturbed, until beef is browned and cooked through, 2 to 3 minutes. Flip tacos, top each with a slice of cheese, and cook until cheese is slightly melty, about 1 minute more. Transfer to a baking sheet. Repeat with remaining 4 burger tacos. Step 3 - Top each taco with burger sauce, pickles, lettuce, onion, and sesame seeds.
