No Bake Cannoli Pie

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Make this No Bake Cannoli Pie with ricotta, chocolate chips, and citrus for a simple Italian-inspired dessert everyone will love.

Prep Time20

Additional Time2

Total Time2 20

Course: Dessert

Cuisine: American, Italian

Servings: servings

Author: Jamie Sherman

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly coated.
1½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ cup unsalted butter
Press mixture firmly into a 9-inch pie dish. Chill in the refrigerator while preparing filling.
In another bowl, mix ricotta cheese, powdered sugar, vanilla extract, lemon zest, and orange zest until smooth.
2 cups ricotta cheese, ½ cup powdered sugar, ½ teaspoon vanilla extract, zest of 1 lemon, zest of 1 orange
Fold in mini chocolate chips and pistachios.
½ cup mini chocolate chips, ¼ cup chopped pistachios
Spread filling evenly into the chilled crust.
Refrigerate for at least 2 hours until set.
Top with whipped cream, chocolate chips, and pistachios before serving.
whipped cream, mini chocolate chips, pistachios
Slice and serve.

🥡 STORAGE: Store covered in the refrigerator for up to 3 days

Keep toppings separate until serving

♨️ REHEATING: Not applicable for this recipe

Serve chilled for best results

❄️ FREEZING: Freezing not recommended due to texture changes

💡 TIPS FOR BEST RESULTS: Use thick ricotta or strain if needed

Chill fully before slicing

Press crust firmly

Use fresh citrus zest

🍳 ALTERNATE COOKING METHODS: None

♻️ LEFTOVERS: Use filling as a dip

Layer into parfaits

📝 NOTES: Straining ricotta improves texture if watery

Drain the ricotta for 30-60 minutes if needed