No Bake Pistachio Cannoli Pie Recipe
This No Bake Pistachio Cannoli Pie features a crunchy waffle cone crust filled with a luscious pistachio and ricotta mixture, topped with fluffy whipped cream, mini chocolate chips, and chopped pistachios. A creamy, indulgent dessert that requires no baking and is perfect for any occasion.
- Prep Time: 20 minutes (plus 4 hours to overnight for straining ricotta)
- Cook Time: 0 minutes
- Total Time: 20 minutes active time plus at least 2 hours chilling
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
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 (~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
Topping
- 2 tablespoons chopped pistachios (unsalted)
- 2 tablespoons mini chocolate chips
Instructions
- Strain the ricotta: Place the ricotta cheese in a cheesecloth or paper towel lined strainer over a bowl and refrigerate for a few hours or overnight. This step helps remove excess liquid to ensure a firmer filling but can be skipped if short on time, though the filling may be slightly runny.
- Make the crust: Pulse the waffle cones and salt in a food processor until fine crumbs form. Add melted butter and pulse again until combined. Press the mixture firmly into the bottom of a 12.5 inch gratin dish, pie pan, or 9×13 inch baking dish using the bottom of a measuring cup. Refrigerate while preparing the filling.
- Prepare whipped cream: Using an electric hand mixer, whip heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until stiff peaks form, about 2-4 minutes. Set aside.
- Make pistachio filling: In a bowl, mix ricotta cheese, pistachio butter, powdered sugar, vanilla extract, orange zest, and a pinch of salt using an electric hand mixer until smooth. Fold in mini chocolate chips evenly.
- Combine whipped cream and filling: Gently fold about 1 cup of the prepared whipped cream into the pistachio filling using a spatula until well incorporated.
- Assemble the pie: Spoon the pistachio filling over the chilled crust, smoothing into an even layer. Top with the remaining whipped cream, then sprinkle chopped pistachios and mini chocolate chips over the top.
- Chill and serve: Cover the pie and refrigerate for at least 2 hours, preferably overnight, to set fully. Scoop and serve chilled. Enjoy your refreshing pistachio cannoli pie!
Notes
- Straining the ricotta is recommended to avoid a watery filling but is not mandatory.
- Mascarpone cheese in the whipped cream adds stability but can be omitted if unavailable.
- Properly chilling the crust and filling improves texture and flavor melding.
- Use unsalted pistachio butter and pistachios to control salt levels.
- The pie is best served cold and should be stored covered in the refrigerator.
Keywords: no bake pistachio pie, cannoli pie, pistachio dessert, no bake pie, ricotta pistachio pie
Find it online: https://kitchenbyrita.com/no-bake-pistachio-cannoli-pie-recipe/
