No Bake Pistachio Cannoli Pie Recipe

If you are searching for a dessert that feels indulgent yet comes together effortlessly, the No Bake Pistachio Cannoli Pie Recipe is an absolute must-try. Imagine a delightfully crunchy waffle cone crust that cradles a luxuriously creamy pistachio and ricotta filling, dotted with mini chocolate chips and kissed by a hint of orange zest. This pie captures the essence of a classic cannoli but in an innovative, chilled pie form that requires no oven time, making it a perfect treat for any season or occasion. Every bite is a harmonious blend of textures and flavors that will have you reminiscing the first time you tasted authentic Italian pastries, all without leaving your kitchen.

Ingredients You’ll Need

Gathering your ingredients is the first step, and luckily this recipe calls for simple yet extraordinary components that each play an essential role in creating depth, texture, and vibrant flavor. From the crunchy waffle cone crust to the creamy pistachio filling, each element is carefully chosen to complement the others flawlessly.

• Waffle cones (7 oz, about 12 cones): These form a surprisingly perfect, crispy pie crust alternative with a sweet, caramelized note.
• Salt (¼ teaspoon): A pinch enhances the sweetness and balances the flavors in the crust and filling.
• Unsalted butter (½ cup, melted): Binds the crushed cones for a sturdy, buttery crust that holds together beautifully.
• Cold heavy whipping cream (1 ½ cups): Whipped to perfection for a light and fluffy texture in the topping and filling.
• Mascarpone cheese (½ cup, optional): Adds richness and stabilizes the whipped cream, ensuring a luxurious mouthfeel.
• Powdered sugar (¼ cup and 1 ½ cups, divided): Provides gentle sweetness and smoothness throughout the filling and cream.
• Vanilla extract (½ teaspoon and 2 teaspoons, divided): Infuses warmth and depth to both cream and pistachio filling components.
• Ricotta cheese (3 cups, about 32 oz): The creamy base of the filling, lightly tangy and smooth, reminiscent of traditional cannoli.
• Unsweetened pistachio butter (¾ cup): Brings authentic nutty pistachio flavor, making the pie uniquely irresistible.
• Orange zest (2 teaspoons): Provides a fresh citrus brightness that livens up the richness of the filling.
• Mini chocolate chips (1 cup, plus 2 tablespoons for topping): Add bursts of chocolatey sweetness and pleasing texture.
• Chopped unsalted pistachios (2 tablespoons for topping): Offer color, crunch, and a true pistachio experience in every bite.

How to Make No Bake Pistachio Cannoli Pie Recipe

Step 1: Strain the Ricotta

Start by gently straining the ricotta cheese to remove excess moisture, which helps ensure your pie filling is nice and thick instead of watery. Place the ricotta in cheesecloth or lined strainer over a bowl and refrigerate for a few hours or overnight. This extra step elevates the texture significantly, giving you that perfect creamy consistency.

Step 2: Prepare the Crust

Next, pulse your waffle cones with the salt in a food processor until they break down into fine crumbs. This unexpected crust base brings a subtle caramel flavor and a satisfying crunch. Then add your melted butter and pulse again to bind the crumbs together. Press the mixture evenly and firmly into the bottom of your chosen baking dish using the flat bottom of a measuring cup or your fingers, creating a solid foundation for the pie.

Step 3: Whip the Cream

In a chilled bowl, whip together the heavy cream, mascarpone cheese (if using), powdered sugar, and vanilla extract until stiff peaks form. This luscious whipped cream will not only serve as a topping but also lighten the texture of the pistachio filling, giving the pie a beautifully airy finish.

Step 4: Create the Pistachio Filling

In another bowl, blend the strained ricotta, pistachio butter, powdered sugar, vanilla extract, and orange zest until perfectly smooth and velvety. Stir in the mini chocolate chips for that delightful surprise of chocolate in every bite. Finally, fold in about one cup of your whipped cream gently using a spatula—this step is crucial to keep your filling light and fluffy.

Step 5: Assembly

Spoon the rich pistachio filling evenly over the chilled crust, then layer the remaining whipped cream on top. Sprinkle the chopped pistachios and extra mini chocolate chips as a finishing touch, adding both elegance and texture. Cover the pie and refrigerate for at least two hours or overnight to allow all the flavors to meld beautifully.

How to Serve No Bake Pistachio Cannoli Pie Recipe

Garnishes

Enhance your pie’s presentation by adding a sprinkle of vibrant chopped pistachios and a few mini chocolate chips right before serving. A light dusting of powdered sugar or a few fresh mint leaves can also bring a fresh, festive look that invites everyone to dig in eagerly.

Side Dishes

This pie is a splendid dessert all on its own, but pairing it with a cup of freshly brewed espresso or a scoop of vanilla bean ice cream will heighten the indulgence. For a lighter accompaniment, fresh berries balance its richness and add a natural sweetness.

Creative Ways to Present

For a stunning centerpiece, serve the pie in a clear glass dish to showcase the layers of creamy filling and crunchy crust. Individual servings in small glass jars or clear cups layered with extra pistachio butter drizzle make charming treats for parties or special gatherings. Try drizzling some melted dark chocolate over the top for a decorative and flavorful twist.

Make Ahead and Storage

Storing Leftovers

Leftovers can be covered tightly and stored in the refrigerator for up to three days. The flavors continue to develop, and the pie will maintain its creamy texture, making it just as delightful when enjoyed later.

Freezing

You can freeze individual slices wrapped well in plastic wrap and aluminum foil for up to one month. Thaw overnight in the fridge before serving to keep that luscious creamy consistency intact without losing the freshness of the ingredients.

Reheating

This no bake dessert is best served chilled, so reheating is generally not recommended. Instead, let any frozen portions thaw naturally in the fridge. If you prefer a softer texture, allow the pie to sit at room temperature for 15-20 minutes before serving.

FAQs

Can I use regular cream cheese instead of mascarpone?

While mascarpone adds a smooth richness and helps stabilize the whipped cream, cream cheese can be used as a substitute. It will give a slightly tangier flavor and denser texture, but your pie will still be delicious.

What if I don’t have pistachio butter?

If pistachio butter is unavailable, finely ground pistachios blended with a little neutral oil can be a good homemade alternative. Just be sure to create a paste that won’t alter the texture of the filling drastically.

Can I make this pie nut-free?

This recipe’s star is pistachio butter, so eliminating nuts changes the core flavor. However, you might experiment by substituting with sunflower seed butter for a similar creamy effect, though it won’t replicate the pistachio flavor exactly.

Is the ricotta cheese flavor strong in the pie?

The ricotta provides a mild, slightly tangy foundation that perfectly balances the sweet pistachio butter and orange zest, making the pie feel light and sophisticated rather than heavy or overpowering.

How long should I let the pie chill before serving?

For the best texture and to let the flavors meld, chilling for at least two hours is important. However, overnight chilling will intensify the taste and make slicing neater.

Final Thoughts

The No Bake Pistachio Cannoli Pie Recipe is a delightful celebration of classic Italian flavors in an accessible, fuss-free format that anyone can enjoy making at home. Whether you’re entertaining guests or treating yourself on a cozy evening, this pie will bring smiles with its creamy texture, nutty charm, and a touch of chocolatey fun. Don’t hesitate to whip it up – your taste buds will thank you!

Print