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 (~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

For topping: 2 tablespoons chopped pistachios (unsalted) and 2 tablespoons mini chocolate chips

Instructions

Step 1: Strain the ricotta by placing it in cheesecloth or a paper towel-lined strainer set over a bowl. Refrigerate for a few hours or overnight to drain excess liquid. This ensures a thicker filling but can be skipped if short on time.

Step 2: Make the crust by pulsing waffle cones and salt in a food processor until fine crumbs form. Add the melted butter and pulse again until combined.

Step 3: Press the crust mixture firmly into the bottom of a baking dish using the bottom of a measuring cup. A 12.5-inch gratin dish, pie pan, or 9×13-inch baking dish works well. Refrigerate while preparing the filling.

Step 4: Prepare the whipped cream by beating the heavy cream, mascarpone, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form (about 2–4 minutes). Set aside.

Step 5: In a separate bowl, mix the strained ricotta, pistachio butter, powdered sugar, vanilla extract, orange zest, and a pinch of salt until smooth. Stir in the mini chocolate chips gently.

Step 6: Fold about 1 cup of the whipped cream into the pistachio filling using a spatula until evenly combined.

Step 7: Spoon the pistachio filling over the crust and smooth it into an even layer. Spread the remaining whipped cream on top, then sprinkle with chopped pistachios and mini chocolate chips.

Step 8: Cover and refrigerate the pie for at least 2 hours or overnight to set. Serve chilled and enjoy!

Tips & Variations

For a nut-free version, substitute pistachio butter with almond or sunflower seed butter and omit the chopped pistachios topping.

If you prefer a firmer filling, increase the amount of mascarpone cheese in the whipped cream mixture.

Adding a tablespoon of orange liqueur can enhance the orange zest flavor if desired.

Use gluten-free waffle cones to make this pie gluten-free.

FAQs

Can I use regular cream cheese instead of mascarpone?

Mascarpone is preferred for its smooth texture and mild flavor, but if unavailable, cream cheese can be used. Soften it first and whip well to maintain lightness. The filling may be slightly tangier.

Do I have to strain the ricotta?

Straining improves the texture by removing excess moisture, resulting in a thicker filling. However, if you skip this step, the pie will still taste good but might be a bit softer and more delicate to slice.