No-Bake Pistachio Cannoli Pie Recipe

BySarah
Jump to Recipe· 4.6 from 63 reviews

If you adore cannoli but want a simpler, fuss-free dessert that’s just as dreamy, you’re going to fall head over heels for this No-Bake Pistachio Cannoli Pie Recipe. It’s creamy, pistachio-studded magic wrapped in a crispy, buttery crust—without turning on the oven! Trust me, once you taste this, you’ll be reaching for it again and again.

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Why This Recipe Works

  • No-Bake Convenience: You skip the oven entirely, making it perfect for hot days or quick desserts.
  • Balanced Textures: The crunchy pistachio crust contrasts beautifully with the light, creamy filling.
  • Flavors That Pop: The orange zest adds a subtle citrus note, bringing out the flavors in the mascarpone and ricotta.
  • Versatile & Make-Ahead: Prepare it up to two days in advance or freeze it without losing any charm.
No-Bake Pistachio Cannoli Pie, pistachio cannoli dessert, no-bake pistachio pie, easy pistachio dessert, creamy pistachio pastry - 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

This No-Bake Pistachio Cannoli Pie Recipe brings together a handful of simple ingredients that pack serious flavor and texture. Each one plays a part in crafting that classic cannoli vibe without the frying and extra fuss.

No-Bake Pistachio Cannoli Pie, pistachio cannoli dessert, no-bake pistachio pie, easy pistachio dessert, creamy pistachio pastry - 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 create a sweet, crispy base that holds the crust together perfectly; opt for a sturdy brand.
  • Pistachios: Adds nuttiness and a bit of crunch; raw and unsalted is best to control the flavor.
  • Granulated Sugar: Sweetens and balances the nutty and creamy parts.
  • Unsalted Butter: Helps bind the crust ingredients; melted for easy mixing.
  • Heavy Cream: Whipped to stiff peaks, it makes the filling dreamy and airy.
  • Mascarpone or Cream Cheese: Gives that rich, smooth texture and signature tang.
  • Powdered Sugar: Dissolves easily for a silky sweetness in the filling.
  • Orange Zest: Adds homemade brightness and that little extra zing that makes this pie special.
  • Kosher Salt: A tiny pinch enhances all the flavors.
  • Ricotta Cheese: Provides creamy body with slight graininess to mimic cannoli filling authentically.
  • Mini Chocolate Chips: For topping, bringing texture and taste reminiscent of cannoli shells with chocolate chips.
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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.

Tweak to Your Taste

I love making this No-Bake Pistachio Cannoli Pie Recipe my own by adjusting the garnishes and playing with nuts. You can absolutely twist it to fit your cravings or dietary needs—don’t be shy about making it yours!

  • Nut Swap: I’ve swapped pistachios for chopped toasted almonds for a slightly different crunch and flavor—still delicious!
  • Dairy-Free Variation: Using coconut cream in place of heavy cream and dairy-free cream cheese works well if you need a lactose-free dessert.
  • Extra Zest: Sometimes I add a teaspoon of lemon zest along with the orange to brighten the filling even more.
  • Chocolate Lovers: Fold in mini chocolate chips directly into the filling for pockets of surprise chocolate in every bite.

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

Step 1: Perfecting the Crust

I start by pulsing the vanilla wafers, pistachios, and sugar in my food processor until it looks like coarse sand—that’s your base for a crust with a nice texture. Then, I stir in the melted butter slowly. You want it just damp enough so it clumps when you squeeze it in your hand but not soaking. Pressing the crumbs firmly along the bottom and sides of your pie pan is key here—this forms a sturdy shell that won’t fall apart when you slice through. Pop the crust in the freezer while you whip up the filling; it helps the butter set and keeps everything tight.

Step 2: Whipping the Filling to Cloud-Like Perfection

Once the crust is chilling, I whip the heavy cream until stiff peaks form—you want that light but stable texture. Then, I beat the mascarpone (or cream cheese) with powdered sugar, orange zest, and a pinch of salt until silky smooth. Adding ricotta to the mix gives the filling that authentic cannoli feel—slightly grainy and super creamy. Folding the whipped cream in gently ensures the mixture stays fluffy. No hurried stirring here—slow, careful folding makes all the difference for a light pie everyone will rave about.

Step 3: Assembling and Chilling for Flavor Fusion

Pour the fluffy filling over your chilled crust and smooth the top with a spatula. Cover it up and refrigerate for at least 4 hours, but honestly, I usually let it set overnight. This waiting time helps the flavors marry beautifully and the pie firm up just right for slicing. Before serving, top with mini chocolate chips and a dusting of powdered sugar for that classic cannoli vibe—you’ll wow anyone you share it with!

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Pro Tips for Making No-Bake Pistachio Cannoli Pie Recipe

  • Check Crust Consistency: If it feels too crumbly, add melted butter little by little to avoid a soggy crust.
  • Use Cold Cream: Always chill your heavy cream before whipping to get fluffier, better-structured peaks.
  • Gentle Folding: Folding in the whipped cream gently keeps your filling airy and light, not dense.
  • Serve Chilled: For clean slicing, pop the pie back into the freezer for 30 minutes before cutting.

How to Serve No-Bake Pistachio Cannoli Pie Recipe

No-Bake Pistachio Cannoli Pie, pistachio cannoli dessert, no-bake pistachio pie, easy pistachio dessert, creamy pistachio pastry - 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 usually stick with classic mini chocolate chips and a light dusting of powdered sugar—simple but spot on. For a little extra flair, crushed pistachios sprinkled on top add color and crunch, and a few candied orange peel strips bring a lovely citrus finish. Honestly, a little extra orange zest on top just before serving brightens everything beautifully.

Side Dishes

This pie is substantial enough to be the star dessert so I keep sides simple: fresh berries, espresso, or a dollop of lightly whipped cream work perfectly. It also pairs nicely with a crisp, fruity white wine or a light prosecco if you’re feeling fancy.

Creative Ways to Present

For gatherings, I’ve made this in mini tart pans as individual pies—such a hit! You can even swirl in a little raspberry puree on top before chilling to add gorgeous color and a tangy twist. Serve on vintage dinnerware or alongside espresso cups to really sell the Italian vibe.

Make Ahead and Storage

Storing Leftovers

Keep your pie well-covered in the fridge, and it’ll stay fresh and creamy for up to two days. I usually use a pie dome or just wrap the whole pie plate tightly with plastic wrap to keep it from absorbing fridge odors.

Freezing

This No-Bake Pistachio Cannoli Pie Recipe freezes beautifully. I wrap it tightly in plastic wrap and then foil, so no freezer burn sneaks in. When you’re ready to enjoy, thaw it overnight in the fridge.

Reheating

Since it’s a no-bake chilled pie, reheating isn’t necessary. Just let it sit out for 15-20 minutes after removing it from the fridge or freezer to soften slightly for easier slicing and a creamy mouthfeel.

FAQs

  1. Can I make this No-Bake Pistachio Cannoli Pie Recipe ahead of time?

    Absolutely! In fact, chilling it for at least 12 hours or overnight enhances the flavor and texture. You can also make it up to two days ahead, just keep it well-covered in the fridge.

  2. What can I substitute if I don’t have pistachios?

    Almonds or even finely chopped walnuts work well as alternatives. Just make sure they’re toasted or raw and unsalted to keep the flavor balanced.

  3. Is it possible to make this pie dairy-free?

    Yes! Swap the dairy ingredients with full-fat coconut cream instead of heavy cream and a plant-based cream cheese alternative for the mascarpone. The texture will be slightly different but still delicious.

  4. How do I ensure the crust holds together well?

    The key is getting the crumb mixture to resemble damp sand that clumps when squeezed. Melted butter binds it, so add it gradually. Also, press the crust firmly into your pie plate to avoid crumbling.

  5. Can I freeze the pie instead of refrigerating?

    Yes, freezing works great. Wrap the pie tightly and freeze for up to a month. Thaw it overnight in the fridge before serving. For best slicing, freeze it for about 30 minutes before cutting.

Final Thoughts

Making this No-Bake Pistachio Cannoli Pie Recipe always feels like a mini celebration in my kitchen. It’s creamy, crunchy, and bursting with flavor without any stressful baking involved. Whether you’re new to no-bake desserts or a seasoned pie lover, this one’s a game changer. So grab those pistachios and vanilla wafers, and let’s make something that’ll have your friends asking for the recipe (and a second slice) in no time!

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No-Bake Pistachio Cannoli Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 63 reviews
  • Author: Sarah
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 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 and delicious dessert inspired by traditional Italian cannoli flavors. Featuring a crunchy vanilla wafer and pistachio crust with a smooth mascarpone and ricotta filling, this pie is easy to prepare and perfect for any occasion without the need for baking.

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.
  2. Form the Crust: 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.
  3. Chill the Crust: Place the pie crust in the freezer while preparing the filling to help it set.
  4. Whip the Cream: With a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream until stiff peaks form. Set aside in a separate bowl.
  5. Prepare the Cream Cheese Mixture: 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.
  6. Fold in Whipped Cream: Add one-third of the whipped cream to the cream cheese mixture and fold it in gently with a rubber spatula until completely combined. Then add the remaining whipped cream and gently fold it in, being careful not to deflate the whipped cream.
  7. Fill the Crust: Transfer the filling into the prepared pie crust and smooth over the top. Place the pie in the refrigerator to set for at least 4 hours, preferably 12 hours or overnight, for optimal texture.
  8. Garnish and Serve: Right before serving, garnish the pie with mini chocolate chips and a dusting of powdered sugar. For neat slices, consider freezing for 30-60 minutes before cutting, and if frozen, let sit at room temperature for 15-30 minutes before serving.

Notes

  • The consistency of vanilla wafer cookies varies by brand; start with 6 tablespoons of butter for the crumb crust, adding more butter or crumbs as needed until the mixture resembles wet sand and holds its shape when squeezed but is not soggy.
  • Serve this pie well-chilled. It can be made up to 2 days ahead in the refrigerator or frozen for up to one month. Always add garnishes just before serving to keep them fresh.
  • For neat slicing, freeze the pie for 30-60 minutes before serving from the fridge. This step is optional but helpful.
  • If serving from frozen, let the pie sit at room temperature for 15-30 minutes before cutting to prevent cracking and ease slicing.
  • Originally published in 2020, this recipe has been re-tested and updated regularly to ensure perfection.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 25 g
  • Sodium: 90 mg
  • Fat: 25 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 60 mg

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