Introduction

This no-bake pistachio cannoli pie is a luscious, creamy dessert that combines the flavors of pistachio, ricotta, and chocolate in a crunchy waffle cone crust. It’s perfect for warm days when you want something indulgent without turning on the oven. Easy to assemble and delightfully refreshing, this pie will impress any sweet tooth.

The image shows a round dish with three visible layers: a crumbly light brown base, a thick green middle layer with a creamy texture, and a thick white cream layer on top. The top layer is sprinkled with small dark brown bits and crushed green pieces, likely pistachio. A spoon with some of the dessert is being held by a woman's hand, with the dish resting on a white marbled surface. A white bowl with a portion of the dessert sits nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 oz waffle cones (~12 cones)

¼ teaspoon salt

½ cup unsalted butter, melted

1 ½ cups cold heavy whipping cream

½ cup mascarpone cheese (optional, but stabilizes the whipped cream)

¼ cup powdered sugar

½ teaspoon vanilla extract

3 cups ricotta cheese (~32oz)

¾ cup unsweetened pistachio butter

1 ½ cups powdered sugar

2 teaspoons vanilla extract

2 teaspoons orange zest

1 cup mini chocolate chips

Pinch of salt

For topping: 2 tablespoons chopped pistachios (unsalted) and 2 tablespoons mini chocolate chips

Instructions

Step 1: Strain the ricotta by placing it in cheesecloth or a paper towel-lined strainer over a bowl. Refrigerate for a few hours or overnight to remove excess liquid. This step helps prevent a runny filling but can be skipped if short on time.

Step 2: Make the crust by pulsing the waffle cones and salt in a food processor until fine crumbs form. Add the melted butter and pulse again until combined.

Step 3: Press the crust mixture firmly into the bottom of a baking dish using the bottom of a measuring cup. A 12.5-inch gratin dish, pie pan, or 9×13-inch baking dish works well. Refrigerate while preparing the filling.

Step 4: Whip the heavy cream, mascarpone, powdered sugar, and ½ teaspoon vanilla extract using an electric mixer until stiff peaks form, about 2 to 4 minutes. Set aside.

Step 5: In a separate bowl, mix the strained ricotta, pistachio butter, 1 ½ cups powdered sugar, 2 teaspoons vanilla extract, orange zest, and a pinch of salt until smooth. Fold in the mini chocolate chips.

Step 6: Gently fold about 1 cup of the whipped cream into the pistachio mixture until evenly combined to lighten the filling.

Step 7: Spread the pistachio filling evenly over the chilled crust. Top with the remaining whipped cream, smoothing it out.

Step 8: Sprinkle the top with chopped pistachios and mini chocolate chips for garnish.

Step 9: Cover and refrigerate the pie for at least 2 hours, preferably overnight, to allow flavors to meld and the pie to set. Scoop and serve chilled.

Tips & Variations

For a more intense pistachio flavor, toast the chopped pistachios lightly before garnishing.

Substitute ricotta with cream cheese for a tangier filling, but reduce mascarpone to avoid excess richness.

If you can’t find pistachio butter, finely ground pistachios blended with a little neutral oil make a good replacement.

To stabilize whipped cream without mascarpone, add a teaspoon of cornstarch or use a gelatin stabilizer.

FAQs

Can I make this pie ahead of time?

Yes, this pie is best made a few hours ahead or even the day before to allow the filling to set properly and the flavors to develop.

What if I don’t have a food processor to crush the waffle cones?

You can place the waffle cones in a sealed plastic bag and crush them with a rolling pin until fine crumbs form. Just be sure to crush them evenly for a consistent crust texture.