Pistachio Cannoli Pie

Total Time Prep: 25 min. + chilling
Yield 8 servings
Test Kitchen Approved
Chocolate chips and pistachio cream abound in this easy no-bake pistachio cannoli pie with a crushed cannoli shell crust.

Ingredients

  • 1 package (4 ounces) cannoli shells
  • 1/2 cup sugar
  • 1/2 cup graham cracker crumbs
  • 1/2 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup pistachio cream
  • 1 teaspoon vanilla extract
  • 2 to 3 drops green food coloring, optional
  • 1/2 cup miniature semisweet chocolate chips
  • Optional: Chopped pistachios, maraschino cherries, candied orange peel

Directions

  1. Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up the sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour.
  2. Beat the next 4 ingredients until blended. Beat in ricotta cheese, pistachio cream, vanilla extract and food coloring, if using. Stir in chocolate chips. Spread into crust.
  3. Refrigerate, covered, until set, about 4 hours. Garnish with chopped pistachios, maraschino cherries, or candied orange peel as desired.

Nutrition Facts

1 piece: 615 calories, 42g fat (23g saturated fat), 96mg cholesterol, 319mg sodium, 52g carbohydrate (38g sugars, 2g fiber), 8g protein.

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