If you adore the classic flavors of cannoli but want a quick, fuss-free dessert, you’re going to flip for this No-Bake Cannoli Pie with Pistachio Crust Recipe. It’s creamy, dreamy, and the best part? No oven required — just mix, chill, and enjoy! I’ve made it countless times for family gatherings and every single time people ask for the recipe. Let me walk you through how to nail this pie with a crunchy pistachio crust and that luscious, ricotta-filled filling that’ll have you coming back for seconds.

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Why This Recipe Works

Perfect Textural Contrast: The crunchy pistachio crust balances beautifully with the smooth, creamy filling every bite.
No-Bake Convenience: You skip the oven, making it ideal for warm days or last-minute desserts without compromising flavor.
Traditional Flavors Made Easy: The filling features ricotta and mascarpone cheeses with just a hint of orange zest that makes your taste buds smile.
Make-Ahead Friendly: Chill it overnight for a fuss-free dessert that’s ready when you are.

No-Bake Cannoli Pie with Pistachio Crust, easy cannoli dessert, pistachio cheesecake, no-bake Italian pie, creamy ricotta 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 Cannoli Pie with Pistachio Crust Recipe comes down to the balance of textures and flavors. Each ingredient plays a role, from the buttery pistachio crust with vanilla wafers adding that subtle sweetness, to the creamy ricotta and mascarpone base with a hint of orange zest. Pro tip: quality ingredients make a huge difference here, especially fresh ricotta and mascarpone.

No-Bake Cannoli Pie with Pistachio Crust, easy cannoli dessert, pistachio cheesecake, no-bake Italian pie, creamy ricotta 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: They give the crust a sweet, nostalgic crunch—look for fresh, not stale cookies for the best texture.
Shelled, unsalted pistachios: Fresh pistachios add a nutty flavor and vibrant green flecks that really pop in the crust.
Granulated sugar: Just enough to support the sweetness in the crust without overpowering it.
Unsalted butter: Melts down to bind the crust crumbs, ensuring a firm and flavorful base.
Heavy cream: Whipped to soft peaks, it adds lightness and fluffy texture to the filling.
Mascarpone or cream cheese: Provides richness and creaminess — mascarpone is traditional, but cream cheese works in a pinch.
Powdered sugar: Sweetens the filling smoothly and dusted on top for a delicate finish.
Grated orange zest: Adds a bright, citrusy note, elevating the classic cannoli flavor.
Coarse kosher salt: Just a pinch to balance the sweetness and bring depth.
Ricotta cheese: The heart of the filling—smooth, creamy, and authentic Italian flavor.
Mini chocolate chips: Sprinkled on top, they mirror cannoli shells’ chocolate details and add a fun 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

One of the things I love about this No-Bake Cannoli Pie with Pistachio Crust Recipe is how easy it is to tweak. Whether you want to lighten it up, sneak in some extra nuts, or swap flavors, it’s very forgiving and super customizable. Play around and find what you love — that’s half the fun!

Variation: I sometimes add a splash of vanilla extract or a teaspoon of almond extract to the filling for a little extra warmth—it’s subtle but so cozy.
Dietary Swaps: For a lighter version, you can use part-skim ricotta and reduced-fat cream cheese, though the texture will be a touch less luxurious.
Extra Crunch: Try folding in chopped pistachios into the filling itself for a delightful surprise with every bite.
Seasonal Twist: During citrus season, swap in lemon zest instead of orange for a brighter zing.

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

Step 1: Crafting that Crunchy Pistachio Crust

Start by pulsing the vanilla wafers, pistachios, and sugar in your food processor until the mixture looks like soft sand—you’re aiming for tiny, even crumbs to build a firm but delicate crust. Add melted butter gradually, mixing until everything feels like damp sand; when you squeeze it together, it should hold its shape but not be soggy. If you don’t have a food processor, a ziploc bag and rolling pin will work fine—just be consistent in crushing. Press this crumb mixture firmly into a 9-inch pie plate, shaping edges as you go. Pop it in the freezer while you whip up the filling to help it set nicely.

Step 2: Whipping Up the Creamy Filling

Whip the heavy cream until stiff peaks form—don’t overdo it or it’ll turn to butter! Set aside. Next, beat mascarpone (or cream cheese) with powdered sugar, orange zest, and salt until silky smooth—this usually takes about two minutes with a mixer. Fold in ricotta carefully without overmixing, then gently fold in the whipped cream in two batches to keep the mixture light and airy. If you fold too aggressively, you’ll lose that soft, fluffy texture, so take your time here.

Step 3: Assemble and Chill

Pour the lovely filling onto your chilled crust and smooth the top with a spatula. Refrigerate the pie for at least 4 hours to let it set properly; overnight chilling is even better because it helps flavors meld beautifully. Right before serving, sprinkle mini chocolate chips and a dusting of powdered sugar on top for that classic cannoli look and taste.

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Tips from My Kitchen

Crust Consistency Is Key: Don’t rush the butter addition—too much and the crust gets soggy, too little and it won’t hold.
Orange Zest Freshness: Always zest fresh oranges; dried zest won’t give you that vibrant aroma I crave.
Whipping Cream Alert: Stop whipping as soon as stiff peaks form to avoid turning cream into butter—it happens fast!
Chill Time Rewarded: Patience is your friend—chilling overnight leads to better slicing and stronger flavor development.

How to Serve No-Bake Cannoli Pie with Pistachio Crust Recipe

No-Bake Cannoli Pie with Pistachio Crust, easy cannoli dessert, pistachio cheesecake, no-bake Italian pie, creamy ricotta 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 love topping this pie with mini chocolate chips because they add just the right touch of chocolate without overwhelming the cream. A light dusting of powdered sugar gives it a pretty, bakery-style finish. Sometimes, I sprinkle a few crushed pistachios on top — it not only adds color but also a little extra crunch that’s delightful.

Side Dishes

This pie is a dessert star all on its own, but if I’m serving a full meal, I like pairing it with fresh berries or a simple fruit salad that adds a refreshing contrast. A cup of strong espresso or black coffee is my personal fave to balance the creaminess and sweetness of the pie.

Creative Ways to Present

For special occasions, I’ve layered this filling in individual clear glass cups with pistachio crumbs between layers — it’s a crowd-pleaser and makes serving easier at parties. You can also garnish each slice with a thin strip of candied orange peel for a fancy, citrusy accent that impresses guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly wrapped or covered with plastic wrap in the fridge, and they stay fresh and creamy for up to two days. The crust softens slightly over time but still tastes fantastic. Just slice gently when you’re ready to serve again.

Freezing

If you want to freeze the pie, wrap it really well with foil and plastic wrap to protect against freezer burn. It freezes beautifully for up to a month. When you’re ready, thaw it in the fridge overnight for best texture.

Reheating

I don’t recommend heating this pie since it’s meant to be enjoyed chilled. However, if frozen, letting it soften at room temperature for 15-30 minutes before slicing works perfectly and preserves the texture.

FAQs

Can I use store-bought pistachio crumbs instead of whole nuts?

While you can use store-bought pistachio crumbs, I recommend chopping whole pistachios yourself. Freshly chopped nuts offer better flavor and texture, plus you can control the chunk size to suit your preferences.
What if I don’t have mascarpone cheese? Can I use something else?

Absolutely! Cream cheese is a great substitute for mascarpone in this recipe. It won’t be quite as creamy, but it keeps the filling delicious and smooth. Just make sure it’s softened to avoid lumps.
How do I get clean slices when serving the pie?

For the neatest slices, chill the pie overnight. You can also freeze it for 30-60 minutes before cutting. Use a sharp knife dipped in hot water and wiped dry between slices to cut cleanly without smudging the filling.
Is this recipe suitable for kids?

Definitely! The flavors are sweet but not overwhelming, and that creamy filling is usually a big hit with kids. Just note the texture and the little bits of pistachio in the crust, which most kids enjoy but some may find new if they’re picky eaters.

Final Thoughts

This No-Bake Cannoli Pie with Pistachio Crust Recipe quickly became a staple in my dessert repertoire — it’s reliably delicious every single time. Whether you’re short on time, avoiding the oven, or just craving that classic cannoli taste in an easy-to-eat form, this pie ticks all the boxes. I’m confident you’ll love how effortlessly impressive it looks and tastes. Give it a try, and don’t be surprised if it becomes your new go-to dessert whenever you want to wow friends and family.

No-Bake Cannoli Pie with Pistachio Crust Recipe

Why This Recipe Works

Ingredients & Why They Work

Make It Your Way

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