Waffle Cone Crust Cannoli Pie
Make-ahead Cannoli Pie is easy to prep and tastes just like the classic Italiandessert!
Servings 8 servings
Calories 396kcal
Ingredients
Crust
- 1 and ¼ cups waffle ice cream cones crushed
- 4 tablespoons butter melted
- 3 tablespoons granulated sugar optional, see notes
- ⅛ teaspoon salt
No bake pie filling
- ½ cup ricotta
- 8 ounce cream cheese
- 8 ounce Cool Whip or homemade whipped cream
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- 1 cup powdered sugar
- ½ cup pistachios
- ½ cup mini chocolate chips
- broken waffle cone pistachios, mini choco chips stirred in pie and garnish
Instructions
Pie Crust
- Crush the ice cream cones with a meat mallet or rolling pin into fine crumbs. Mix the melted butter, sugar, and salt together. Press into the bottom and sides of a 8-inch pie pan. Refrigerate for 10 minutes.
Cannoli Pie
- Add the ricotta and cream cheese to the bowl of your electric mixer. Beat on low until smooth. Add orange zest, vanilla, and powdered sugar and beat on low until smooth. Fold in the Cool Whip.
- Pour half the mixture into your pie crust. Sprinkle an even layer of pistachios and mini chocolate chips. Pour the remaining cannoli pie filling into the pie crust and garnish with more pistachios, mini chocolate chips, and crushed waffle cones.
Notes
- You can use either waffle or sugar ice cream cones for this. I don't recommend using cake cones. I posted a graphic in the post above of the difference.
- I think the crust is sweet enough without adding sugar, but you may want it a little sweeter.
- You can also make a graham cracker crust, vanilla wafer crust, or purchase a premade crust.
Nutrition
Calories: 396kcal | Carbohydrates: 39g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 212mg | Potassium: 166mg | Fiber: 1g | Sugar: 32g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
