No-Bake Pistachio Cannoli Pie Recipe

ByLily
Jump to Recipe· 4.8 from 3 reviews

If you adore creamy, dreamy desserts but dread turning on the oven, you’re going to flip for my No-Bake Pistachio Cannoli Pie Recipe. This pie is like a love letter to classic cannoli flavors—with a no-bake twist that makes it perfect year-round. Imagine a buttery, buttery crust packed with pistachios and vanilla wafers, topped with a luscious mascarpone and ricotta filling, all chilled to silky perfection. Stick around—I’ll walk you through every step so your pie turns out fan-freaking-tastic every single time.

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Why This Recipe Works

  • No-Bake Ease: Skip the oven but get all the rich decadence of a traditional cannoli filling without the fuss.
  • Perfectly Textured Crust: Combining vanilla wafers and pistachios gives a buttery, nutty crunch that holds the filling beautifully.
  • Balanced Flavors: Creamy mascarpone and ricotta with a hint of orange zest deliver the authentic cannoli taste that’s not too sweet.
  • Make-Ahead Friendly: Needs just a few hours to set but it’s better after chilling overnight, making planning a breeze.
No-Bake Pistachio Cannoli Pie, pistachio cannoli pie, no-bake dessert, pistachio dessert, easy no-bake pie - A glass pie dish holds a three-layer dessert placed on a white marbled surface. The bottom layer is a thick, crunchy, golden-brown crust that lines the entire base and edges of the dish. On top of the crust, there is a smooth, creamy, white filling spread evenly with a subtle spiral texture in the center. The top layer is decorated with scattered small, dark chocolate chips spread mostly near the outer edges, becoming sparser towards the center. A few more chocolate chips are loosely placed on the white marbled surface near the dish. The lighting is bright and clear, highlighting the textures well. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this No-Bake Pistachio Cannoli Pie Recipe plays a starring role—together they build layers of flavor and texture. I always pay attention to the quality of the mascarpone and make sure my pistachios are fresh and unsalted to keep that perfect balance.

No-Bake Pistachio Cannoli Pie, pistachio cannoli pie, no-bake dessert, pistachio dessert, easy no-bake pie - Flat lay of crushed vanilla wafers arranged loosely, a small pile of shelled unsalted pistachios, a simple mound of granulated sugar, a small white ceramic bowl filled with melted butter, a small white ceramic bowl of heavy cream, a smooth scoop of mascarpone cheese, a small white ceramic bowl of powdered sugar, a fresh orange with a slice showing grated zest, a pinch of coarse kosher salt crystals, a rounded scoop of ricotta cheese, and a scattering of mini chocolate chips all placed in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Vanilla Wafers: They add a sweet, delicate crunch that complements the pistachios perfectly. Go for fresh, crisp wafers to avoid a soggy crust.
  • Pistachios: These little gems bring color and a rich, nutty flavor that gives this pie its unique twist.
  • Granulated Sugar: A touch of sweetness in the crust balances the nuttiness and enhances flavor.
  • Unsalted Butter: Melted to bind the crust and add richness without overpowering the other flavors.
  • Heavy Cream: Whipped to stiff peaks for that light, airy texture in the filling.
  • Mascarpone or Cream Cheese: Mascarpone is my go-to because it’s luxuriously creamy and melts beautifully into the filling.
  • Powdered Sugar: Sweetens the filling smoothly without graininess.
  • Orange Zest: Just a pinch brightens the whole pie and adds a lovely, fresh citrus note.
  • Kosher Salt: Highlights and balances the sweetness in the filling.
  • Ricotta Cheese: Adds a light texture and subtle tang, making the filling authentic and rich.
  • Mini Chocolate Chips: For garnish and a little chocolate surprise with every bite.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this No-Bake Pistachio Cannoli Pie Recipe depending on the season or mood. Sometimes I swap out the orange zest for lemon or even a dash of cinnamon for a warm winter twist. Don’t be shy about making it your own—this pie is forgiving and delicious no matter what.

  • Nut-Free Variation: If pistachios aren’t your thing or someone’s allergic, try substituting finely crushed graham crackers instead for a different but still tasty texture.
  • Chocolate Twist: Add mini chocolate chips into the filling instead of just the garnish—bonus points if you fold in some finely chopped dark chocolate for richness.
  • Dairy-Free Option: I haven’t tried this myself yet, but swapping mascarpone and ricotta with coconut cream and vegan cream cheese might work for a dairy-free version—let me know if you try it!

Step-by-Step: How I Make No-Bake Pistachio Cannoli Pie Recipe

Step 1: Crafting the Crust

First things first, let’s make that crust. Pop vanilla wafers, pistachios, and sugar into your food processor and pulse until it’s sandy in texture. Now, add melted butter gradually—trust me, start with less and add more if needed. You want the crumbs to stick together when you squeeze them in your hand, but not be soggy. Press this crumb mixture firmly into your pie plate, pushing up the sides for those perfect edges. Don’t rush this step; a well-packed crust means clean slices later.

Step 2: Whip Up the Filling

Next, get your mixer ready for some whipping action. Start by beating the cold heavy cream until it holds stiff peaks—this part is key to that fluffy filling. In a separate bowl, beat mascarpone (or cream cheese), powdered sugar, orange zest, and salt until smooth. Add ricotta next and blend gently—don’t overdo it or you’ll lose that light texture. Folding one-third of the whipped cream in first makes it easier to combine. Then fold in the rest gently, preserving that fluffy cloud-like texture you want.

Step 3: Chill and Garnish

Spread your luscious filling into the chilled crust, smoothing the top gently. This pie needs love and patience—a minimum 4 hours to firm up, but I recommend letting it rest overnight for the best texture and flavor. When you’re ready to impress, sprinkle mini chocolate chips and a dusting of powdered sugar over the top to make it pop.

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Tips from My Kitchen

  • Crust Consistency: Don’t skip the squeeze test for your crust; it’s how I know it’s just right—wet enough to hold but not soggy.
  • Chill Time Patience: Overnight chilling amps up the flavors and gives you that silky texture you won’t get if rushed.
  • Folding Technique: Gently folding in the whipped cream keeps the filling airy—no one wants a dense cannoli pie!
  • Serving Tip: For neat slices, I like to freeze the pie for 30-60 minutes before slicing; this little trick saved my parties more than once.

How to Serve No-Bake Pistachio Cannoli Pie Recipe

No-Bake Pistachio Cannoli Pie, pistachio cannoli pie, no-bake dessert, pistachio dessert, easy no-bake pie - The image shows a pie with three visible layers. The bottom layer is a thick, crumbly crust in light brown with a rough texture around the edges. The middle layer is a thick, creamy white filling with a smooth but slightly fluffy texture. The top layer is a scattering of small, dark brown chocolate chips spread mainly on two visible slices of the pie. The pie sits in a clear glass pie dish that rests on a white marbled textured surface. A slice has been removed from the pie, showing the inside layers clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a huge fan of keeping it simple but festive here. Mini chocolate chips sprinkled on top add just the right bit of chocolatey crunch I crave. Sometimes, I add a few whole pistachios for extra texture and a pop of color. A light dusting of powdered sugar finishes it off with that delicate bakery vibe.

Side Dishes

Since this pie is so rich, I like to pair it with something fresh—think a bright fruit salad with citrus segments or a simple bowl of berries. It balances the creaminess and adds a refreshing contrast to every bite.

Creative Ways to Present

For special occasions, I’ve served this pie in individual glass jars topped with pistachio crumbs and chocolate chips—it’s adorable and perfect for gifting or potlucks. You can even drizzle some melted white or dark chocolate over the top for a glamorous finish that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftovers covered tightly in the fridge, where they stay fresh for up to 2 days. The flavors actually deepen as it chills, so I don’t mind having pie for dessert the next day. Just beware, the crust softens slightly but still tastes delicious.

Freezing

If I’m prepping ahead for a party, I’ll freeze this pie un-garnished for up to a month. When ready to serve, I thaw it overnight in the fridge. Just add your garnishes at the last moment so the chips and powdered sugar look fresh.

Reheating

This pie is best enjoyed chilled, so reheating isn’t really needed. If you do pull it from the freezer, just let it sit at room temperature for 15-20 minutes before slicing—this softens the crust slightly and makes serving much easier.

FAQs

  1. Can I make this No-Bake Pistachio Cannoli Pie Recipe without a food processor?

    Absolutely! If you don’t have a food processor, place the vanilla wafers and pistachios in a sturdy plastic bag and crush them using a rolling pin or heavy pan until you reach a sand-like texture. It might take a bit longer, but the crust will still come out delicious.

  2. What’s the best way to prevent the crust from becoming soggy?

    The key is in the butter-to-crumb ratio and chilling time. Make sure the crust is well-packed and has enough butter to hold together without being greasy. Chilling or even freezing the crust before adding the filling helps it set firmly and prevents sogginess.

  3. Can I use only mascarpone or only cream cheese?

    You can! Mascarpone is creamier and milder, while cream cheese adds a slight tang. Either alone works, but blending mascarpone and ricotta creates the authentic light texture and flavor of cannoli filling.

  4. How long does this pie last in the fridge?

    Stored in an airtight container, this pie should stay fresh for up to 2 days. Beyond that, the texture might start to soften and the flavors mellow.

  5. Is there a substitute for ricotta cheese in this recipe?

    If you can’t find ricotta, try well-drained cottage cheese blended until smooth, or use additional mascarpone for an even richer filling. Both will alter the texture slightly but still keep it delicious.

Final Thoughts

This No-Bake Pistachio Cannoli Pie Recipe is one of those desserts that feels fancy but is truly simple to make—perfect for impressing guests or indulging in an anytime treat. I love how it brings that classic cannoli flavor and texture without heating up the kitchen, and I’m sure once you try it, you’ll keep coming back to this recipe too. So grab your ingredients, invite a friend over, and enjoy the magic of this luscious pie. Trust me, it’s going to be one of your new favorites!

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No-Bake Pistachio Cannoli Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 3 reviews
  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

This No-Bake Cannoli Pie is a creamy, dreamy dessert inspired by classic Italian cannoli flavors. With a crunchy vanilla wafer and pistachio crust and a luscious ricotta and mascarpone filling, this pie is chilled to perfection and topped with mini chocolate chips and powdered sugar for a delightful finish. Perfect for gatherings and easy to prepare ahead, it requires no baking and showcases the rich, tangy taste of traditional cannoli in a convenient pie form.

Ingredients

For the Crust:

  • 6 ounces vanilla wafers (roughly 40 cookies or about 5-½ cups)
  • ½ cup (50 grams) shelled, unsalted pistachios
  • ¼ cup (50 grams) granulated sugar
  • 6 tablespoons (85 grams) unsalted butter, melted, more as needed

For the Filling:

  • ¾ cup (170 grams) heavy cream, cold
  • 1 cup (227 grams) mascarpone or cream cheese
  • ¾ cup (90 grams) powdered sugar, plus more for garnish
  • ½ teaspoon grated orange zest
  • Pinch coarse kosher salt
  • 1 cup (227 grams) ricotta cheese
  • Mini chocolate chips (for garnish)

Instructions

  1. Prepare Pie Crust: In a food processor, combine the vanilla wafers, pistachios, and sugar. Process until the mixture resembles sand. Transfer the crumb mixture to a bowl, add the melted butter, and mix to combine. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add a tablespoon more vanilla wafer crumbs until it’s the correct consistency. Pour the crumbs into a 9-inch pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack them down into an even layer using a flat-bottomed cup or measuring cup. Place the pie crust in the freezer while preparing the filling.
  2. Make the Filling: With a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Set aside in a separate bowl. To the now-empty bowl, add the mascarpone, powdered sugar, orange zest and salt. Switch to the paddle attachment if using a stand mixer. Beat on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula and add the ricotta cheese. Beat on low speed until well combined, about 1 minute.
  3. Incorporate Whipped Cream: Add one third of the whipped cream to the cream cheese mixture and fold it in gently with a rubber spatula by hand until completely combined. Then fold in the remaining whipped cream carefully, being cautious not to deflate the mixture.
  4. Assemble and Chill: Transfer the filling to the prepared pie crust and smooth the top with a spatula. Place the pie in the refrigerator to chill and set for at least 4 hours, preferably 12 hours or overnight for best texture and flavor.
  5. Garnish and Serve: Just before serving, sprinkle mini chocolate chips and powdered sugar evenly over the pie. For neater slices, optionally freeze the pie for 30 to 60 minutes before cutting. If frozen, let it sit at room temperature for 15 to 30 minutes before serving.

Notes

  • The amount of melted butter in the crust may need adjustment depending on the brand of vanilla wafers; the mixture should hold its shape but not be soggy.
  • This pie is best served well-chilled and can be prepared up to 2 days in advance or frozen for up to a month.
  • Adding garnishes just before serving keeps them fresh and visually appealing.
  • Freezing the pie before slicing can help achieve cleaner, more precise slices.
  • If serving from frozen, allow the pie to rest at room temperature to soften slightly prior to cutting.
  • This recipe was originally published in 2020 and has been updated through retesting for consistent results.

Nutrition

  • Serving Size: 1 slice
  • Calories: 380 kcal
  • Sugar: 25 g
  • Sodium: 110 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 80 mg

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