Cannoli Pie

This mouthwatering cannoli pie blends creamy ricotta, sweet chocolate chips and pistachios in a smooth dessert with a vanilla wafer crust. You’ll love every slice.

Also try cannoli cheesecake, no-bake cannoli cones, spumoni, tartufo, strawberry tiramisu and cannoli cheesecake.

Why You’ll Love It           

Creamy filling: Ricotta, cream cheese and whipped cream create a smooth texture that melts in your mouth.
Real flavor: Orange zest and chocolate chips make it taste like a bakery cannoli.
Simple method: No oven or tricky steps, just mix and chill.
Great presentation: Looks beautiful and slices clean for easy serving.

Best Cannoli Pie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Milk ricotta cheese: Use whole milk ricotta cheese for the best flavor.
Cream cheese: Softened so it mixes easily. I used full fat cream cheese.
Powdered sugar: Sweetens and smooths the filling.
Vanilla extract: Balances the sweetness.
Orange zest: Adds a hint of citrus brightness. I used the zest of a whole medium orange.
Heavy whipping cream: Whipped until thick to give body to the filling and topping. It whips best if it’s cold.
Mini chocolate chips: Folded into the filling and sprinkled on top. I used Nestle semi-sweet chocolate chips.
Vanilla wafers: Crushed to make the crust. I used Nilla wafers.
Pistachios: Shell the nuts before measuring. Chopped pistachios add nutty flavor and crunch. I used unsalted roasted nuts.
Brown sugar: Helps the crust stick together. Light or dark brown sugar works.
Butter: Melted to hold the crust in place. You can use salted or unsalted butter.

How to Make Cannoli Pie

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the crust: Crush wafers, pistachios and sugar until fine. Add melted butter and stir until the vanilla wafer crumbs stick together until the mixture resembles wet sand. Press into a pie dish (I used this one!) and chill until firm.
Prepare the filling: Beat ricotta, cream cheese, sugar, vanilla and orange zest until smooth. Whip the cream until thick and gently fold it into the ricotta mix. Stir in chocolate chips.
Assemble the pie: Spoon the filling into the prepared pie crust, cover and refrigerate until set.
Finish the top: Whip more cream with sugar and vanilla, spread it over the pie and add pistachios and chocolate chips if liked.

Substitutions and Variations

Cookie choice: Graham cracker crumbs or biscotti crumbs can replace the crushed vanilla wafers.
Gluten-free: Use gluten-free vanilla cookies.
Cheese option: Mascarpone gives a softer, richer texture in place of cream cheese.
Nut alternative: Almonds or hazelnuts can replace pistachios.
Flavor variation: Swap orange zest for lemon or a splash of almond extract.
Tasty toppings: Crushed cannoli shells or shaved chocolate both look great. You might like to add a dusting of powdered sugar on top or some ground cinnamon.

Serving Suggestions

With a hot drink: Enjoy a slice of cannoli pie with a candy cane hot chocolate or cinnamon dolce latte.
For dessert: Serve cannoli pie after your favorite Italian meal, perhaps chorizo rigatoni, porchetta with a peach panzanella salad or eggplant rollatini.

How to Store No Bake Cannoli Pie

Store: Keep covered with plastic wrap in the fridge up to 4 days.
Freeze: Wrap tightly in plastic and then foil, and store up to 2 months.
Thaw: Let it rest in the fridge overnight before serving.