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No Bake Pistachio Cannoli Pie Recipe

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3.9 from 4 reviews

This No Bake Pistachio Cannoli Pie is a luscious, creamy dessert featuring a crunchy waffle cone crust filled with a smooth pistachio and ricotta mixture. Enhanced with whipped cream and chocolate chips, this pie combines the flavors of traditional cannoli in a convenient, no-bake format perfect for effortless entertaining or indulgent family treats.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-American

Ingredients

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

Pistachio Filling

  • 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

Topping

  • 2 tablespoons chopped unsalted pistachios
  • 2 tablespoons mini chocolate chips

Instructions

  1. Strain the ricotta: Several hours or a day before assembling the pie, place the ricotta in cheesecloth or paper towels inside a strainer over a bowl. Refrigerate to let the excess liquid drain for a thicker filling, though this step is optional if short on time.
  2. Make the crust: Using a food processor, pulse the waffle cones and salt until they form fine crumbs. Add the melted butter and pulse again until everything is well combined into a crumbly mixture.
  3. Press the crust: Press the crust mixture firmly into the bottom of a 12.5-inch gratin dish, pie pan, or 9×13-inch baking dish using the flat bottom of a measuring cup. Refrigerate the crust while preparing the filling.
  4. Prepare whipped cream: In a large bowl, whip the cold heavy cream, mascarpone cheese, powdered sugar, and vanilla extract with an electric hand mixer until stiff peaks form, about 2 to 4 minutes. Set aside.
  5. Make pistachio filling: In another bowl, beat together the drained ricotta, pistachio butter, powdered sugar, vanilla extract, orange zest, and pinch of salt until smooth. Fold in the mini chocolate chips until evenly distributed.
  6. Combine filling and whipped cream: Gently fold about 1 cup of the prepared whipped cream into the pistachio mixture using a spatula until well combined and smooth.
  7. Assemble the pie: Spoon the pistachio filling evenly over the chilled crust and smooth the top. Add the remaining whipped cream over the filling in a smooth, even layer.
  8. Add toppings and chill: Sprinkle chopped pistachios and mini chocolate chips over the top for garnish. Cover the pie and refrigerate for at least 2 hours or overnight to set properly.
  9. Serve: Once chilled and set, scoop the pie into servings and enjoy the rich, nutty, and creamy flavors of this no-bake pistachio cannoli pie.

Notes

  • Draining the ricotta the day before dramatically improves the filling texture but is optional.
  • The mascarpone in the whipped cream stabilizes it, but you can omit if unavailable.
  • Waffle cones create a unique crunchy crust alternative to traditional pie crusts.
  • Use unsweetened pistachio butter for a more authentic pistachio flavor without added sugar.
  • This pie must be refrigerated to allow it to set; do not freeze.
  • Orange zest adds a bright citrus note that complements the pistachio and chocolate perfectly.

Find it online: https://cheftinaskitchen.com/no-bake-pistachio-cannoli-pie-recipe/