No-Bake Cannoli Pie Crunchy Crust Recipe

As I stated, this isn’t generally a credible formula. It’s a wind on the Italian cannoli, a well known treat that comprises of a cylinder shape rotisserie batter loaded up with an improved ricotta cheddar filling that may contain such things as chocolate, cinnamon, sweetened citrus, vanilla, and so forth.

There are various variants of cannoli pie. Some have a mixture or treat like outside. Some utilization cannoli shells. Since cannoli shells can be difficult to track down and costly I settled on waffle gelatos to give a pleasant crunch.

The filling of cannoli pies can likewise differ with some being heated and some not. This cannoli cream filling for the pie is a no-heat filling. I do anyway propose refrigerating the pie for some time so the topping can firm off a piece before serving.

Cannoli Pie

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Recipe by snappygourmet Course: DessertCuisine: ItalianDifficulty: Easy


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Cannoli Pie, easy Italian dessert with a homemade crunchy crust and no-bake cannoli cream filling with mini chocolate chips.


  • Crust:
  • 1 1/2 cups waffle ice cream cone crumbs (about 8-10 waffle cones)

  • 1 Tablespoon granulated sugar

  • 1/8 teaspoon salt

  • 6 Tablespoons unsalted butter melted

  • Pie Filling:
  • 1 1/2 cups ricotta cheese drained (see how to strain ricotta cheese)

  • 1 (8 ounce) container mascarpone cheese

  • 1 cup powdered sugar

  • 1 1/2 teaspoon vanilla extract

  • 1 teaspoon fresh orange zest

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon salt

  • 1 mini mini chocolate chips

  • Topping (optional):
  • mini chocolate chips, whipped cream, maraschino cherries, and/or chopped nuts


  • CRUST:
  • Preheat oven to 350 degrees F. Lightly spray a 9-inch pie plate with nonstick cooking spray.
  • In a medium mixing bowl mix together waffle cone crumbs, sugar, and salt. Then mix in melted butter.
  • Press crumb mixture into the bottom and sides of pie plate. Use the back of a fork or measuring cup to firmly press the bottom and sides of the pie plates to form an even layer of the crust.
  • Bake the crust at 350 degrees F for about 8-10 minutes or until golden brown. Remove from oven and cool completely.
  • In a large mixing bowl, beat together ricotta, mascarpone, and powdered sugar, with an electric mixer on medium speed, until well combined. Beat in vanilla, orange zest, cinnamon, and salt. Then stir in mini chocolate chips.
  • Spoon filling into cooled pie crust. Spread the filling in pie crust.
  • Refrigerate pie for at least 3-4 hours or overnight before serving. Top as desired with whipped cream, mini chocolate chips, chopped nuts (pistachios), and/or maraschino cherries.


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