If you’re on the hunt for a dessert that feels indulgent but doesn’t require firing up your oven, you’re going to adore this No-Bake Pistachio Cannoli Pie Recipe. It’s like all the best parts of a classic cannoli wrapped up in a creamy, dreamy pie – pistachios, ricotta, a hint of orange zest, and those mini chocolate chips that bring it all home. Seriously, once you try this, it’ll be a new favorite to make for celebrations or just because. Stick around, and I’ll walk you through how to nail it perfectly every time.

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Why This Recipe Works

No Oven Needed: Perfect for warm days or when you want to keep things simple in the kitchen without sacrificing flavor.
Creamy & Crunchy Balance: The pistachio-vanilla wafer crust adds a delightful crunch that contrasts the luscious filling.
Flavorful Layers: Mascarpone, ricotta, and a touch of orange zest bring depth and that authentic cannoli vibe.
Make-Ahead Friendly: You can prepare this pie in advance, which makes it a wonderful stress-free dessert for guests.

No-Bake Pistachio Cannoli Pie, pistachio dessert, easy no-bake pie, creamy pistachio dessert, Italian-inspired dessert - 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

Ingredients & Why They Work

The magic of this No-Bake Pistachio Cannoli Pie Recipe lies in its thoughtfully paired ingredients — the buttery crust balances the creamy filling, and that hint of orange zest cuts through the richness perfectly. When you shop, look for good-quality mascarpone and fresh pistachios to give it that authentic cannoli touch.

No-Bake Pistachio Cannoli Pie, pistachio dessert, easy no-bake pie, creamy pistachio dessert, Italian-inspired dessert - 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: These form the base of the crust, adding subtle sweetness and a lovely crunch. I like to crush them finely but leave a few bits for texture.
Unsalted Pistachios: Shelled and unsalted pistachios provide a nutty, buttery flavor that pairs wonderfully with the dessert’s creamy filling.
Granulated Sugar: A touch of sweetness in the crust to balance the nuts and wafers.
Unsalted Butter: Melted to bind the crust ingredients together – it’s key to get the right ‘wet sand’ texture for the crust.
Heavy Cream: Whipped to stiff peaks, this brings lightness and fluff to the filling.
Mascarpone or Cream Cheese: This adds richness and smoothness; mascarpone is my favorite for its velvety texture.
Powdered Sugar: Sweetens the filling with a delicate touch and helps create that smooth creaminess.
Orange Zest: Just the right zing to brighten the filling and tie all the flavors together.
Coarse Kosher Salt: A pinch enhances all the flavors and balances the sweetness.
Ricotta Cheese: Adds a bit of traditional cannoli texture and lightness; whole-milk ricotta works best.
Mini Chocolate Chips: The classic cannoli garnish that adds a bit of chocolate fun and texture to the pie top.

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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

This No-Bake Pistachio Cannoli Pie Recipe is wonderfully adaptable, and I love experimenting with small tweaks to make it my own or match what we have on hand. You should totally make it yours, too—there’s nothing better than a recipe that feels like it was made just for you!

Reduce Sugar: If you prefer a less sweet dessert, try cutting back the powdered sugar slightly; the orange zest and ricotta provide natural freshness that shines through.
Nut Variations: I once swapped pistachios for toasted almonds and loved the result—still delicious but with a different nutty kick.
Dairy-Free Version: I’ve experimented with coconut cream and vegan cream cheese alternatives for friends with dietary needs—just expect a slightly different texture but still very tasty.
Add a Splash of Liqueur: For special occasions, a teaspoon of orange liqueur or amaretto in the filling brings a lovely depth of flavor.

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

Step 1: Nail the Perfect Crust

Start by blitzing the vanilla wafers, pistachios, and granulated sugar in your food processor until you get a sandy texture—that little bit of nutty crunch is what makes this crust shine. Add melted butter slowly and mix until the crumbs feel like damp sand and hold together when you squeeze a handful. If it feels too crumbly, just add a bit more butter. Pat the mixture firmly into your pie plate, pushing some up the edges for those classic pie sides, then pop it in the freezer to firm up while you move on to the filling.

Step 2: Whip the Filling to Creamy Perfection

Whip that cold heavy cream until stiff peaks form—don’t rush this or your filling won’t have the right lightness. Then, beat together the mascarpone (or cream cheese), powdered sugar, orange zest, and a pinch of salt until smooth and creamy. Fold in ricotta cheese gently, then gently fold the whipped cream in thirds to keep the filling airy. Patience here will get you ultra-smooth, dreamy results.

Step 3: Chill, Garnish, and Serve

Spread the filling evenly into your prepared crust and smooth it out. Then, refrigerate for at least 4 hours—overnight is even better to let everything set and flavors marry. Right before serving, sprinkle the top with mini chocolate chips and a light dusting of powdered sugar. If you want tidy slices, freeze for about 30-60 minutes before cutting; it helps the pie hold its shape without being too hard.

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Pro Tips for Making No-Bake Pistachio Cannoli Pie Recipe

Butter Consistency: Melt butter gently and add it gradually to the crust crumbs—too much can make the crust soggy, too little and it won’t hold together well.
Whipping Cream: Keep your cream super cold before whipping; I put my mixing bowl in the fridge for 15 minutes before starting for better volume.
Folding Gently: Use a rubber spatula and fold the whipped cream carefully into the cheese mixture to keep that light texture.
Chill Time: Don’t rush the chilling—this pie tastes best after plenty of time to set, so plan ahead for at least 4 hours or overnight.

How to Serve No-Bake Pistachio Cannoli Pie Recipe

No-Bake Pistachio Cannoli Pie, pistachio dessert, easy no-bake pie, creamy pistachio dessert, Italian-inspired dessert - 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 always go for the mini chocolate chips dusted with powdered sugar because they deliver that traditional cannoli feel and add a pretty finishing touch that’s also delicious. Sometimes, I’ll sprinkle roughly chopped pistachios over the top to amp up the nutty flavors and add a pop of color.

Side Dishes

This pie is a perfect sweet note after a rich Italian dinner. I like serving it alongside a simple espresso or a light fruit salad—something fresh to cleanse the palate and keep things balanced.

Creative Ways to Present

For birthdays or holidays, I’ve layered this filling in clear glass parfait glasses for a portable, individual dessert version. Another fun idea is adding edible flowers or a drizzle of dark chocolate to the top for an elegant touch that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover slices wrapped tightly in plastic wrap or in an airtight container in the fridge—they keep beautifully for up to two days, though I doubt you’ll have any leftovers! This method keeps the crust crisp and prevents the filling from picking up fridge odors.

Freezing

Freezing this pie works surprisingly well. I cover it tightly with plastic wrap and then foil to prevent freezer burn, and it’s good for up to a month. Just thaw it overnight in the fridge before serving and reapply fresh garnishes.

Reheating

Since this is a chilled dessert, it’s best served cold — so no reheating. If you freeze it, just let it thaw gently in the fridge. Trying to warm it will ruin that delicate creaminess we’re after!

FAQs

Can I use cream cheese instead of mascarpone in this pie?

Absolutely! Cream cheese is a fine substitute and will give you a slightly tangier flavor. Just make sure it’s softened for easier mixing, and consider balancing the tang with a bit more powdered sugar if you like it sweeter.
How long should I chill the No-Bake Pistachio Cannoli Pie Recipe?

For best results, chill the pie for at least 4 hours to let it set properly. Overnight chilling is even better, allowing the flavors to meld beautifully and the filling to firm up perfectly for clean slices.
Can I make this pie nut-free?

You can skip the pistachios and add extra vanilla wafers or substitute with a nut-free cookie crumb crust if you need to avoid nuts. Just remember that pistachios add a special flavor and texture, so the final product will be slightly different.
What’s the best way to get clean slices?

Freeze the pie for 30-60 minutes before slicing and use a sharp knife dipped in hot water and wiped dry between cuts. This method helps the filling stay firm and makes slicing easier without smudging.

Final Thoughts

This No-Bake Pistachio Cannoli Pie Recipe is one of those desserts that I keep coming back to—not just because it’s delicious but because it feels like a little treat I can prepare without fuss. It hits all the right notes: creamy, nutty, lightly sweet, and refreshingly easy. I’m sure once you make it, it’ll become a staple in your dessert rotation, too. So go ahead and give it a try—you deserve this kind of simple indulgence!

No-Bake Pistachio Cannoli Pie Recipe