Oh, cannoli! Just saying the name brings back memories of those crispy, fried shells filled with sweet, creamy goodness. But let’s be honest, making traditional cannoli can be a bit of a production, right? That’s why I am SO excited about this No-Bake Cannoli Cream Pie! It’s like getting all the best parts of a cannoli – that incredible creamy filling, the hint of cinnamon, those little chocolate chip surprises – without ever turning on the oven. Seriously, it’s my go-to when I want that authentic Italian-American flavor in a snap. This pie is a total game-changer!
Why You’ll Love This No-Bake Cannoli Cream Pie
Okay, let me tell you, this pie is a total winner for so many reasons. First off, the sheer ease of it all! You get all that amazing cannoli flavor without any of the fuss. It’s seriously my secret weapon for spontaneous dessert cravings or when I need to impress guests without breaking a sweat.
- Seriously Simple to Make: You can whip this up in about 20 minutes, and then it just needs a little chill time. No complicated steps, no fancy equipment needed!
- No Oven Required: This is a lifesaver, especially on hot days or when your oven is already working overtime. It’s the ultimate cool-down dessert.
- Tastes Like the Real Deal: We’re talking that authentic cannoli goodness – creamy ricotta, sweet vanilla, a whisper of cinnamon, and those delightful little chocolate chips. It really captures the essence of the classic treat.
- Always a Crowd-Pleaser: Honestly, who doesn’t love cannoli? This pie is always a hit, whether it’s for a family dinner, a potluck, or just because. It’s just so satisfying!
It’s the perfect blend of convenience and incredible flavor, making it one of my absolute favorite desserts to whip up.
Gathering Your No-Bake Cannoli Cream Pie Ingredients
Alright, let’s get down to business! To make this dreamy No-Bake Cannoli Cream Pie, you’ll need to gather a few things. Don’t worry, it’s all pretty straightforward, and soon you’ll have all the makings for pure dessert bliss. Having everything ready makes the whole process so much smoother, trust me!
Crust Ingredients for Your No-Bake Cannoli Cream Pie
For the crust, we’re keeping it classic and simple. You’ll need 1 and 1/4 cups of finely crushed vanilla wafers. I usually just pop them in a zip-top bag and give them a good bash with a rolling pin – super satisfying! Then, you’ll need 1/4 cup of unsalted butter, melted. That’s it for the crust!
Creamy Filling Ingredients for Your No-Bake Cannoli Cream Pie
Now for the star of the show, the filling! Make sure you have 8 ounces of full-fat cream cheese that’s been softened – this is key for a smooth mix. Then, grab 1 cup (that’s about 120g) of powdered sugar, 1 teaspoon of pure vanilla extract for that lovely aroma, and 1/2 teaspoon of ground cinnamon to give it that authentic cannoli kick. The real magic comes from 15 ounces of whole milk ricotta cheese. Make sure it’s *well-drained* – I usually let mine sit in a fine-mesh sieve for a bit. Lastly, we’ll fold in 1/2 cup of mini semi-sweet chocolate chips. For topping, have some sweetened whipped cream and maybe a few maraschino cherries ready if you’re feeling fancy!
How to Prepare Your No-Bake Cannoli Cream Pie
Alright, let’s get this pie made! It’s honestly so easy, you’ll wonder why you haven’t made it before. We’re going to start with the crust, then whip up that dreamy filling, and finally put it all together.
Crafting the Perfect No-Bake Cannoli Cream Pie Crust
First things first, let’s get that crust ready. Grab your crushed vanilla wafers and pour them into a medium bowl. Pour that melted butter over the crumbs and give it a good stir until all the crumbs are nicely moistened. Now, take your 9-inch pie plate and press this mixture firmly and evenly into the bottom and up the sides of the plate. You want a nice, compact layer. If you like a firmer crust, you can pop this into a preheated oven at 350°F (175°C) for about 8-10 minutes. Just make sure it cools completely before you add the filling!
Creating the Luscious Cannoli Cream Filling
Now for the best part – that creamy, dreamy cannoli filling! In a big bowl, take your softened cream cheese and beat it until it’s super smooth and creamy. You can use an electric mixer for this, or just a good sturdy whisk and some elbow grease. Next, gradually beat in the powdered sugar and vanilla extract until everything is well combined and looks nice and fluffy. Now, stir in that cinnamon and the well-drained ricotta cheese. Mix it all up until it’s smooth and lovely. Finally, gently fold in those mini chocolate chips. Try not to overmix here; we want to keep that creamy texture!
Assembling and Chilling Your No-Bake Cannoli Cream Pie
Okay, time to bring it all together! Pour that glorious cannoli cream filling right into your prepared pie crust. Smooth the top out with a spatula so it looks nice and even. Now, this is super important: you need to let it chill. Pop the pie into the refrigerator for at least 4 hours. This gives everything time to set up properly and for those flavors to meld together. If you’re in a pinch, you can sometimes get away with 3 hours, but 4 is really the sweet spot for that perfect firm-yet-creamy texture.
Tips for Making the Best No-Bake Cannoli Cream Pie
You know, a few little tricks can really take this No-Bake Cannoli Cream Pie from good to absolutely amazing. It’s all about those small details that make a big difference. My biggest piece of advice? Don’t skip draining that ricotta cheese! Seriously, if it’s too wet, your filling won’t set up right, and you’ll end up with a watery mess instead of that luscious creaminess we’re going for. I usually give it a good hour or so in a sieve. Also, make sure your cream cheese is truly softened – it makes all the difference when you’re trying to get a super smooth filling. And patience with the chilling time is key!
Ensuring a Perfect No-Bake Cannoli Cream Pie Texture
For that ideal texture, make sure your cream cheese and ricotta are at room temperature, or at least not straight from the fridge. This helps everything blend smoothly without lumps. And when you’re mixing, don’t go crazy! Gentle folding is best, especially after adding the chocolate chips, so you don’t deflate all that lovely air you whipped into the cream cheese.
Enhancing Your No-Bake Cannoli Cream Pie Flavor
Want to play with the flavors a bit? You can totally swap out the mini semi-sweet chocolate chips for dark chocolate or even mini white chocolate chips if that’s more your style! And if you’re a big cinnamon fan like me, feel free to add just a tiny pinch more to the filling. It really amps up that classic cannoli taste. Some people even add a touch of orange zest to the filling for an extra bright note! For more information on flavor pairings, check out Food Network’s cannoli recipes.
Frequently Asked Questions About No-Bake Cannoli Cream Pie
I get asked about this No-Bake Cannoli Cream Pie all the time, and it’s usually because people are wondering about making it ahead or swapping out ingredients. Let me clear a few things up!
Q: Can I make this pie ahead of time?
Absolutely! This is one of my favorite things about this recipe. You can easily make it a day in advance. In fact, I think the flavors meld even better overnight. Just keep it covered tightly in the fridge until you’re ready to serve.
Q: What if my ricotta is not well-drained? What happens then?
Oh, this is a common issue! If your ricotta cheese is too watery, your filling might turn out a bit too loose and won’t set up as firm as you’d like. It could become a bit soupy. That’s why draining it really well is so important for this easy cannoli dessert. If you forget or it’s still a little wet, you might need to chill it for longer, or even try adding a tablespoon or two more of powdered sugar and a bit more cream cheese to help thicken it. For tips on draining dairy, see Simply Recipes’ guide.
Q: Can I use a different cookie crust for this ricotta pie recipe?
Yes, you totally can! Vanilla wafers are great, but graham cracker crumbs work beautifully too, giving it a slightly different flavor profile. Shortbread cookie crumbs are another fantastic option if you want something a little richer. Just follow the same ratio of crumbs to melted butter!
Q: Can I add anything else besides chocolate chips?
You bet! While the mini chocolate chips are classic, feel free to add some chopped pistachios or even some candied orange peel for an extra layer of flavor and texture. Just keep the total amount around 1/2 cup so it doesn’t overwhelm the filling.
Serving and Storing Your No-Bake Cannoli Cream Pie
Once your No-Bake Cannoli Cream Pie has had its proper chill time, it’s ready to be the star of the show! I love to top it generously with fluffy sweetened whipped cream right before serving. A few maraschino cherries on top add a pop of color and a little extra sweetness that just feels so festive. It’s the perfect way to finish off this easy dessert!
Storing Leftover No-Bake Cannoli Cream Pie
If, by some miracle, you have any leftovers, just pop them back into the fridge. Make sure to cover the pie tightly with plastic wrap or foil to keep it fresh. It holds up really well for a few days!
Reheating No-Bake Cannoli Cream Pie
Now, this pie is best served cold and chilled, so there’s no need to reheat it at all! Just take it out of the fridge a few minutes before you plan to dig in if you want to soften it up just a touch. Enjoy that cool, creamy goodness!
Nutritional Estimate for No-Bake Cannoli Cream Pie
Just a friendly heads-up! The nutritional information for this No-Bake Cannoli Cream Pie is just an estimate, you know? It can really change depending on the specific brands you use and even how you make it. So, think of these numbers as a general guideline rather than a hard fact! For more on understanding nutritional information, see The American Heart Association’s guide.
Print
Awesome No-Bake Cannoli Cream Pie 20 Min Prep
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple no-bake pie with creamy cannoli filling and a crisp cookie crust. It captures the flavors of cannoli without the frying.
Ingredients
- 1 1/4 cups crushed vanilla wafers
- 1/4 cup butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 15 ounces ricotta cheese, drained
- 1/2 cup mini chocolate chips
- Whipped cream, for topping
- Maraschino cherries, for topping (optional)
Instructions
- Combine crushed vanilla wafers and melted butter. Press into a 9-inch pie plate.
- In a large bowl, beat cream cheese until smooth.
- Beat in powdered sugar and vanilla extract until combined.
- Stir in cinnamon and drained ricotta cheese until smooth.
- Fold in mini chocolate chips.
- Pour filling into the prepared crust.
- Chill for at least 4 hours, or until firm.
- Top with whipped cream and maraschino cherries before serving.
Notes
- For a firmer crust, bake it at 350°F (175°C) for 8-10 minutes. Let cool completely before filling.
- Ensure the ricotta cheese is well-drained to prevent a watery filling.
- You can substitute graham cracker crumbs or shortbread cookie crumbs for vanilla wafers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg
Keywords: no bake pie, cannoli pie, cream cheese pie, ricotta pie, dessert, easy dessert, no bake dessert