Tag Archives: pie

No-Bake Cannoli Pie

cannolie pie

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! Well 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 friend 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 firmly 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. 

 

cannoli pie

 

 

 

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No-Bake Tropical Cheesecake Pie

Seems like I am on a pie kick right now. And if you ask my husband I am a terrible baker. Well this pie you don’t have to bake so how hard can it be. So what if every time I try a new cookie recipe it rarely comes out good. I also should stop trying to make all the cookies or cakes diet friendly. Sometimes cookies, cakes and pies just need the calories and fat and yummy stuff!  I have had many cookie exchanges around the holidays but since living here in Florida, I’ve found my neighbors and most of my friends just aren’t into them. I would be lucky if I got like 5 people to show. In New York I always had a houseful! And the cookies came out awesome! Maybe it’s the weather here. Maybe it’s the fact that in December I am still wearing shorts and flip-flops. I wonder…

Anyway, I can’t take credit for this recipe. It’s Rachael Ray’s recipe. If you’ve ever watched her talk show then you know she CAN’T BAKE!  So she says. She always burns the bread in the oven! Nice to know she’s just like the rest of us. Well this recipe does not involve baking so even Rachael Ray can make it! And if you really don’t feel like making the crust yourself, skip that part and just buy one of those Keebler graham cracker pie crusts. Who is gonna know!


INGREDIENTS:

1 package (¼ ounce) unflavored gelatin

1½ cups graham cracker crumbs (about 10 rectangles)

3 tablespoons sugar

6 tablespoons unsalted butter, melted

2/3 cup heavy cream

2 (8 ounce) packages cream cheese, at room temperature

1 cup sweetened condensed milk

¼ cup cream of coconut

1 mango, cut into small cubes (peel it first though!)

2 kiwis, halved lengthwise and sliced crosswise (peel this first also!)

DIRECTIONS:

1. In a glass measuring cup, sprinkle the gelatin into ½ cup cold water and let sit.

2. Meanwhile, in a bowl, combine the graham cracker crumbs and sugar. Mix in the butter. Transfer the mixture to a 10″ deep-dish pan and press into the bottom and up the sides to form a crust. Freeze until firm.

3. Microwave the softened gelatin until melted, 30 seconds.

4. Using an electric mixer, whip the cream until stiff peaks form. Transfer to a medium bowl and refrigerate. Add the cream cheese to the mixer bowl and beat at high-speed until fluffy, about 2 minutes.

5. Add the condensed milk, cream of coconut and melted gelatin and beat at medium speed until smooth. Fold in the whipped cream. Transfer the pie filling to the chilled crust. Refrigerate, uncovered, for 3 hours. Top with the mango and kiwis.

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