Description

This No Bake Pistachio Cannoli Pie is a luscious, creamy dessert that combines the nutty flavor of pistachios with the sweet, rich taste of ricotta and mascarpone cheeses, topped with crunchy waffle cone crust and chocolate chips. Perfect for an easy yet sophisticated treat, this pie requires no baking and comes together in about 30 minutes with a few hours of chilling.

Ingredients

Scale

Crust

7 oz waffle cones (~12 cones)
¼ teaspoon salt
½ cup unsalted butter, melted

Whipped Cream

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

Filling

3 cups ricotta cheese (~32 oz)
¾ cup unsweetened pistachio butter
1 ½ cups powdered sugar
2 tsp vanilla extract
2 tsp orange zest
1 cup mini chocolate chips
Pinch of salt

Topping

2 tablespoons chopped pistachios (unsalted)
2 tablespoons mini chocolate chips

Instructions

Strain the Ricotta: A few hours before making the pie, or preferably the day before, place the ricotta cheese in cheesecloth or a paper towel-lined strainer over a bowl and refrigerate to drain excess liquid. This step helps to reduce runniness and create a thicker filling.
Make the Crust: Pulse the waffle cones and ¼ teaspoon salt in a food processor until fine crumbs form. Add the melted butter and pulse until the mixture is evenly combined.
Press the Crust: Using the bottom of a measuring cup, firmly press the crust mixture into the bottom of a 12.5-inch gratin dish, pie pan, or 9×13-inch baking dish. Refrigerate the crust while preparing the filling to help it set.
Prepare the Whipped Cream: In a mixing bowl, use an electric hand mixer to whip the cold heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until stiff peaks form, about 2-4 minutes. Set this aside for folding into the filling and topping the pie.
Make the Pistachio Filling: In another bowl, mix the strained ricotta, pistachio butter, powdered sugar, vanilla extract, orange zest, and a pinch of salt using the electric mixer until smooth. Fold in the mini chocolate chips evenly.
Combine Filling and Whipped Cream: Gently fold about 1 cup of the prepared whipped cream into the pistachio-ricotta mixture with a spatula, blending them evenly without deflating the cream.
Assemble the Pie: Spoon the pistachio filling evenly over the chilled crust. Spread the remaining whipped cream on top of the filling in an even layer.
Add Toppings: Sprinkle the top with chopped pistachios and mini chocolate chips for garnish and added texture.
Chill: Cover the pie and refrigerate for at least 2 hours or overnight to allow it to set and the flavors to meld.
Serve and Enjoy: Scoop into slices and serve chilled. Enjoy your creamy, nutty pistachio cannoli pie!

Notes

Straining the ricotta is recommended for a thicker filling but can be skipped in a pinch.
Mascarpone in the whipped cream helps stabilize it, but you can omit it if unavailable.
The crust is made from waffle cones for a creative twist and crunch; regular graham crackers can be substituted if needed.
Refrigeration time is important to allow the pie to set properly.
For a nut-free version, omit pistachio butter and replace with a seed butter, but note the flavor difference.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: Italian-American

Keywords: no bake pistachio pie, cannoli pie, pistachio dessert, ricotta pie, easy no bake pie, Italian dessert