Our Most Popular Dessert of 2024 Is a No-Bake Showstopper
Dotdash Meredith Food Studios
If we did not have desserts, where would we be? Probably lost in our dinner, wondering what can save us from our savory stupor. While desserts are something to look forward to after a meal, they certainly aren't a pick-me-up, unless enjoyed with coffee. Take our most popular dessert of 2024, for example. Serve it with a cup of espresso and it's the perfect way to round out a meal.
As we close 2024, we want to share the one dessert that wooed all our readers. This recipe is very much Italian in spirit, but with an American presentation. It's a combination of two classics: pies and cannolis, developed and tested by our test kitchen. The result is a creamy and fluffy no-bake pie, but one that is still rich and substantial.
Our Most Popular Dessert of the Year
Many no-bake pies are already classics, like chocolate cream pie, coconut cream pie, and strawberry pie, to name a few. Each has its own place in our hungry hearts, but now, there's a new one to add to the list: No-Bake Cannoli Pie.
"This no-bake cannoli pie tastes sweet, nutty, and has lots of fresh citrus flavor from orange zest," says test kitchen assistant Craig Ruff, who developed the recipe. It has all the best flavors you'd want in a cannoli filling and it's made with a waffle cone crust. Yes, that's right, a waffle cone crust, mixed with butter, pistachios, and sugar.
"I love a no-bake pie and [I'm] a sucker for anything Italian. When it comes to cannolis, I am very partial to the citrus and pistachio flavors. This recipe nails it," says one reviewer. "So many times I've tried but been let down to find a recipe that is true to the Italian/Sicilian ways, but if you're like me, this will not disappoint."
Dotdash Meredith Food Studios
What Makes This No-Bake Cannoli Pie So Good?
"The pie filling is so flavorful. You can really taste the vanilla and orange zest—it almost adds warmth," says recipe tester and developer Liz Mervosh. "I usually don’t like cannolis because the filling flavor profile is just sweet, sadly, and this had so much more going on!"
Everything works together in harmony. The dessert boasts a nice citrusy, sweet balance along with nuttiness from the pistachios and a touch of bitterness from the chocolate. The orange zest brings a bright aroma to an otherwise dairy-forward filling.
"The ricotta adds a nice subtle nuttiness, while the mascarpone brings a sweetness and a bit of tang," says Ruff. Plus, the recipe calls for a waffle cone crust over cannoli shells, because they are often easier to find, saving you another stop on your grocery run.
How to Make Our No-Bake Cannoli Pie
Dotdash Meredith Food Studios
Luckily, this pie is a breeze to make. Start by making the waffle cone crust, which you do by blending waffle cones, roasted pistachios, sugar, and butter in a food processor. Transfer the mixture to a greased pie pan, pressing to form the crust, then place in the freezer to set. While that's setting, make the filling by combining more roasted pistachios, ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla extract, and salt in a bowl. In a separate bowl, beat heavy whipping cream with an electric mixer until medium peaks form. Fold the whipped cream into the ricotta mixture until fully incorporated.
Spoon the ricotta filling into the pie crust and spread into an even layer. Cover in plastic wrap and refrigerate for at least four and up to eight hours. Before serving, garnish with more orange zest, pistachios, and chocolate chips.
Tips From the Test Kitchen
There are a few tips Ruff offers to make sure your cannoli pie comes out perfect:
Strain the ricotta: "Otherwise, it will add too much moisture and could lead to graininess," says Ruff. "Paper towels absorb moisture fairly well. Just be sure to change when the paper towel is saturated, or wrap the ricotta in cheesecloth, place it under a light weight, and strain overnight."
Chill the pie crust and filling: Chill the pie crust in the refrigerator for up to five days or freeze for up to three months. The filling can also be made beforehand and kept in the fridge for up to two days. Doing this will allow the flavors to meld, resulting in a much more flavorful filling.
Skip the pie crust: There's no shame in using a store-bought pie crust, especially if you don’t have a food processor. Plus, this is an easy way to cut down on prep time if you're running behind.
Other ingredients to use: If you're looking for a touch more warmth, a little cinnamon would do wonders for this filling. Cream cheese would also work in place of mascarpone—just know that the finished pie might be a bit thicker and more dense.
Read the original article on ALLRECIPES
