A crunchy waffle-cone crust layered with a creamy pistachio-ricotta filling, topped with fluffy whipped cream, mini chocolate chips and chopped pistachios. I love how this pie captures all the nostalgic flavors of a classic cannoli while staying completely no-bake and wonderfully easy to prepare.
Why You’ll Love This Recipe
I love this pie because it delivers everything I enjoy about cannoli in a simple, crowd-friendly dessert. The waffle-cone crust adds a crisp texture, the pistachio filling is rich and smooth, and the whipped cream topping keeps it light. I also appreciate that I can make it ahead of time, which makes entertaining stress-free.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Crust:
7 oz waffle cones (about 12 cones)
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Whipped cream topping:
1 1/2 cups cold heavy whipping cream
1/2 cup mascarpone cheese (optional)
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Pistachio cannoli filling:
3 cups ricotta cheese (about 32 oz)
3/4 cup unsweetened pistachio butter
1 1/2 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons orange zest
1 cup mini chocolate chips
Pinch of salt
A few hours before preparing the pie, I strain the ricotta by placing it in cheesecloth or paper towels inside a strainer and refrigerating it. This helps the filling set properly.
To make the crust, I pulse the waffle cones and salt in a food processor until finely crushed. I add the melted butter and pulse again. Then I press the mixture firmly into my chosen dish and refrigerate it while I prepare the filling.
For the whipped cream, I whip the heavy cream, mascarpone, powdered sugar and vanilla until stiff peaks form and then set it aside.
For the filling, I mix the strained ricotta, pistachio butter, powdered sugar, vanilla and orange zest until smooth, then stir in the mini chocolate chips.
I fold in about 1 cup of the whipped cream to lighten the filling.
I assemble the pie by spreading the pistachio filling over the chilled crust and topping it with the remaining whipped cream. I finish with chopped pistachios and mini chocolate chips.
I refrigerate the pie for at least 2 hours, or overnight, before serving.
Servings And Timing
This recipe makes about 12 servings.
Prep time is about 30 minutes, plus at least 2 hours of chilling time.
Variations
– I like swapping waffle cones with crushed cannoli shells or pizzelles for a more traditional flavor.
– I sometimes add a splash of almond extract to the filling for extra depth.
– For a lighter version, I use part-skim ricotta and reduce the chocolate chips.
– I occasionally use a chocolate graham crust when I want a different twist.
Storage/Reheating
I store the pie in the refrigerator, covered, for up to 3–4 days. Because this is a no-bake, dairy-based dessert, I avoid freezing it since the texture can become grainy and watery after thawing.
FAQs
Can I make this pie ahead of time?
I often prepare it a day or two in advance because it stays beautifully set in the refrigerator.
What if I can’t find pistachio butter?
I blend unsalted pistachios in a food processor until smooth to create a homemade version.
Do I need to strain the ricotta?
Yes, I prefer straining it because it removes excess moisture and keeps the filling from becoming runny.
Can I use a different crust?
Yes, crushed cannoli shells, pizzelles or even graham crackers all work well.
Is mascarpone necessary for the whipped cream?
No, but I like adding it because it stabilizes the whipped cream and helps it hold its shape longer.
Conclusion
I love how this No Bake Pistachio Cannoli Pie delivers all the flavors of a traditional cannoli with far less effort. Its creamy pistachio-ricotta center, crisp crust and elegant topping make it perfect for holidays, gatherings or any time I want a dessert that feels special without needing the oven.
This No Bake Pistachio Cannoli Pie features a crisp waffle cone crust filled with a creamy pistachio-ricotta filling, topped with fluffy whipped cream, mini chocolate chips, and chopped pistachios. It captures all the classic cannoli flavors in an easy, make-ahead dessert.
Ingredients
Crust:
7 oz waffle cones (about 12 cones)
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Whipped Cream Topping:
1 1/2 cups cold heavy whipping cream
1/2 cup mascarpone cheese (optional)
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Pistachio Cannoli Filling:
3 cups ricotta cheese (about 32 oz), strained
3/4 cup unsweetened pistachio butter
1 1/2 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
Strain ricotta in cheesecloth or paper towels over a strainer in the fridge for a few hours to remove excess moisture.
In a food processor, pulse waffle cones and salt until crushed. Add melted butter, pulse again, and press mixture into pie dish. Chill.
In a bowl, whip cream, mascarpone, powdered sugar, and vanilla until stiff peaks form. Set aside.
In a separate bowl, mix strained ricotta, pistachio butter, powdered sugar, vanilla, orange zest, and salt until smooth. Stir in chocolate chips.
Fold 1 cup of whipped cream into the ricotta filling to lighten it.
Spread filling over chilled crust. Top with remaining whipped cream. Garnish with chopped pistachios and chocolate chips.
Refrigerate for at least 2 hours or overnight before serving.
Notes
Straining ricotta is key to preventing a runny filling.
Use homemade pistachio butter if store-bought isn’t available.
Mascarpone stabilizes whipped cream but can be omitted.
Pie is best served chilled and does not freeze well.
