No Bake Pistachio Cannoli Pie Recipe

Introduction

This No Bake Pistachio Cannoli Pie is a delightful twist on a classic Italian dessert, combining creamy pistachio filling with a crunchy waffle cone crust. Easy to prepare and perfect for warm weather, this pie delivers rich, nutty flavors without needing an oven.

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 (~32 oz)
• 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

1. Step 1: Strain the ricotta a few hours before making the pie or the day before. Place ricotta in cheesecloth or paper towels in a strainer over a bowl and refrigerate to drain excess liquid. This prevents the filling from becoming too runny, though it will still taste good without this step.
2. 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.
3. Step 3: Press the crust mixture firmly into the bottom of a baking dish (a 12.5-inch gratin dish, pie pan, or 9×13-inch dish works well) using the bottom of a measuring cup. Refrigerate while preparing the filling.
4. Step 4: Make the whipped cream by whipping heavy cream, mascarpone cheese, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form (about 2-4 minutes). Set aside.
5. Step 5: Prepare the pistachio filling by mixing ricotta, pistachio butter, powdered sugar, vanilla extract, orange zest, and a pinch of salt until smooth. Stir in mini chocolate chips.
6. Step 6: Fold about 1 cup of the whipped cream into the pistachio filling gently using a spatula until evenly combined.
7. Step 7: Spoon the pistachio filling over the chilled crust, smoothing it into an even layer. Top with the remaining whipped cream.
8. Step 8: Sprinkle chopped pistachios and mini chocolate chips over the top for garnish.
9. Step 9: Cover and refrigerate the pie for at least 2 hours or overnight to set. Serve chilled.

Tips & Variations

• If you don’t have pistachio butter, finely ground pistachios mixed with a small amount of neutral oil can be used as a substitute.
• For extra citrus flavor, add a teaspoon of lemon zest along with the orange zest.
• Use a food processor or blender to crush the waffle cones finely for a smoother crust texture.
• To make the filling lighter, fold in the remaining whipped cream after mixing in the ricotta and pistachio butter.
• If mascarpone isn’t available, you can skip it, but it helps stabilize the whipped cream for a firmer topping.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crust may soften slightly over time but will still taste delicious. When ready to serve, scoop directly from the fridge; no reheating is needed as this is a chilled dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of mascarpone?

While mascarpone is ideal for its creamy texture and mild flavor, you can substitute regular cream cheese. Soften it first and whip it thoroughly, but note the flavor and texture may be slightly different.

What if I don’t have waffle cones?

You can substitute graham crackers or digestive biscuits crushed finely for the crust if waffle cones aren’t available. They will provide a slightly different but still tasty base for the pie.