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
Prep Time: Cook Time: Total Time: Servings: 10 mins 6 mins 16 mins 4 Ingredients: - ¼ cup butter, softened - 1 cup freshly grated Parmigiano-Reggiano cheese - 8 slices cooked bacon - 4 slices Cheddar cheese - 8 slices sourdough bread Directions 1) Mash together butter and Parmesan cheese in a small bowl until evenly blended. 2) Make sandwiches by placing two slices of bacon and one slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread. 3) Heat a large skillet over medium heat. Spread some of the butter mixture on the top of each sandwich. Place sandwiches butter side down in the skillet. Spread the remaining butter mixture on the other sides. Cook until golden brown on each side, about 3 minutes per side. To serve, cut in half diagonally. Nutrition Facts (per serving) 510 Calories 32g Fat 30g Carbs 27g Protein
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