Everyone who knows me knows I don’t bake. Or I should say, I don’t bake very well. So when I saw this recipe one day for a NO BAKE pie I was determined. I had bought a few containers of Marscapone cheese that I had been making a cannoli dip with and their “best by” dates were coming up soon so I was very happy when I found this recipe. Plus I had all of the ingredients! We sort of anyway. The crust calls for ground up cannoli shells. I had a box of sugar cones that we used as dippers when I made the dip so I thought, why not use them instead! And I added some almonds to the mix as well.

I brought the pie to a friends for dessert and it was a hit. Tasted like cannoli!  So how can that be a bad thing! I would definitely make this again. The original recipe, No Bake Cannoli Cheesecake had the ingredients being put into 4 mini tart pans (4″). I don’t have mini tart pans, because I don’t bake! But I do have many pie dishes so that is what I used. 

INGREDIENTS:

• 8 cannoli shells ground fine (or 8 sugar cones ground fine)
• handful whole almonds ground fine with the cannoli shells/cones
• 4 tablespoons butter, melted
• 15 oz. whole milk ricotta
• 8 oz. Marscapone cheese
• 1 teaspoon vanilla extract
• 2/3 cup powdered sugar
• ½ cup mini chocolate chips
• 1/8 cup chopped pistachios
• Fresh whipped cream, Cool Whip or Reddi-Wip

INSTRUCTIONS:

1. In a small bowl combine the shells/cones/almonds and the melted butter until mixed. Press firm into bottom and on sides of pie plate. Freeze about 30 minutes.
2. In a medium bowl cream the Marscapone and ricotta cheese. Add in the vanilla and powdered sugar, mix well.
3. Add the chocolate chips and stir in by hand.
4. Get the pie plate out of the freezer and carefully fill with the mixture.
5. If using whipped cream you can decorate the edges, otherwise add the cool whip etc. when serving.
6. Sprinkle the pistachio nuts over the top.
7. Refrigerate at least 3 hours or overnight.