Description
Sicilian cannoli magic comes alive in this luscious no-bake pie. Creamy ricotta, chocolate chips, and crisp cannoli shell fragments create a dreamy dessert that whisks you straight to Italian pastry paradise.
Ingredients
Scale
Main Ingredients:
- 1 cup (227 grams) ricotta cheese
- 8 ounces mascarpone or cream cheese
- 1 cup (5 ½ cups or 170 grams) vanilla wafer cookies
- ½ cup (50 grams) shelled and unsalted pistachios
Dairy and Cream Ingredients:
- ¾ cup (170 grams) heavy cream, cold
- ½ cup (100 grams) powdered sugar
- 6 tablespoons (90 grams) unsalted butter
- ¼ cup (50 grams) granulated sugar
Flavoring Ingredient:
- 1 tablespoon orange zest
Instructions
- Crush graham crackers and pistachios into fine crumbs using a food processor, ensuring a uniform texture. Mix with granulated sugar and melted unsalted butter (113 grams) until the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into a 9-inch (23-centimeter) pie dish, creating a compact and level crust. Refrigerate for 15 minutes to set the base.
- In a large mixing bowl, combine mascarpone cheese (/226 grams), whole milk ricotta cheese (/226 grams), powdered sugar, and fresh orange zest. Whisk until the mixture becomes smooth and completely integrated.
- In a separate chilled bowl, whip heavy cream (/240 milliliters) until stiff, glossy peaks form using an electric mixer on medium-high speed.
- Gently fold the whipped cream into the ricotta mixture using a spatula, maintaining the airy texture and incorporating without deflating the cream.
- Pour the creamy filling into the chilled crust, smoothing the top with an offset spatula to create an even surface.
- Cover the pie with plastic wrap and refrigerate for a minimum of 4 hours or preferably overnight to allow the filling to set and flavors to meld.
- Before serving, garnish with additional chopped pistachios and a light dusting of powdered sugar for an elegant presentation.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, preserving the creamy texture and delicate flavor.
- Sprinkle additional chopped pistachios or mini chocolate chips on top for extra crunch and visual appeal before serving.
- Freezing the pie for 30 minutes before slicing ensures clean, precise cuts and helps maintain its shape.
- Let the pie sit at room temperature for 10-15 minutes before serving to soften slightly and enhance the creamy consistency.
- Substitute mascarpone with cream cheese if unavailable, maintaining the rich and smooth filling texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: None
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 25g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg