If you love the creamy, dreamy flavors of cannoli but want something easy and fuss-free, you’re absolutely going to adore this No-Bake Cannoli Pie with Pistachio Crust Recipe. It’s like all your favorite Italian dessert vibes rolled into one luscious pie — no oven needed, just a little fridge magic. I’ve made this pie countless times for family gatherings and it never fails to wow the crowd. Stick around, and I’ll walk you through the whole process to help you nail it perfectly every time!

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Why This Recipe Works

Easy No-Bake Assembly: You don’t need an oven—perfect if you’re short on time or want to skip heating up the kitchen.
Crunchy Pistachio Crust: Adds a nutty, buttery texture that beautifully complements the sweet, creamy filling.
Classic Cannoli Flavors: Mascarpone, ricotta, and a hint of orange zest mimic the traditional cannoli without any of the frying.
Crowd-Pleaser Every Time: It slices beautifully and looks gorgeous garnished with mini chocolate chips and powdered sugar.

No-Bake Cannoli Pie with Pistachio Crust, Italian dessert pie, easy no-bake dessert, pistachio crust cheesecake, creamy cannoli 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

Ingredients & Why They Work

Every ingredient in this No-Bake Cannoli Pie with Pistachio Crust Recipe plays a role in building layers of flavor and texture. The pistachios add a toasty crunch that contrasts with the smooth, lightly sweetened filling, while vanilla wafers keep the crust sweet but not overpowering. Here’s a little insight on why each one matters and what to look for when shopping.

No-Bake Cannoli Pie with Pistachio Crust, Italian dessert pie, easy no-bake dessert, pistachio crust cheesecake, creamy cannoli 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: Opt for classic vanilla wafers with a crisp texture; they create a sturdy yet tender crust base.
Pistachios: Use shelled, unsalted nuts for that fresh, natural flavor without added saltiness.
Granulated sugar: Balances the nuttiness in the crust and helps bind the crumb mixture.
Unsalted butter: Melted butter holds the crust together with richness and a smooth mouthfeel.
Heavy cream: Whipped to stiff peaks, it adds lightness and airiness to the filling, so the pie isn’t dense.
Mascarpone or cream cheese: Provides the luscious creaminess reminiscent of traditional cannoli filling; mascarpone adds a silkier texture.
Powdered sugar: Sweetens the filling without gritty texture, blending seamlessly.
Orange zest: Brings a vibrant, citrusy lift that cuts through the richness.
Kosher salt: Just a pinch enhances all the flavors, making each bite pop.
Ricotta cheese: Adds a creamy body with a slightly grainy texture for authenticity.
Mini chocolate chips: Classic garnish that adds a lovely chocolate crunch and fun visual contrast.

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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 how flexible this No-Bake Cannoli Pie with Pistachio Crust Recipe is. Over time, I’ve adjusted things depending on the occasion or what I have on hand, and it’s always a hit. Don’t hesitate to make it your own — here are some ideas I’ve tried:

Variation: One time, I swapped orange zest for lemon zest for a brighter, more summery zing — it was refreshing and just as delicious.
Dietary tweaks: To lighten it up, Greek yogurt can partially replace the ricotta, providing tang without losing creaminess.
Flavor variation: For a mocha twist, stir a teaspoon of espresso powder into the filling — a personal favorite for coffee lovers.
Nut swap: You can switch out pistachios for almonds or hazelnuts if you prefer a different nutty flair.

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

Step 1: Crafting that Perfect Pistachio Crust

Start by pulsing your vanilla wafers, pistachios, and sugar in a food processor until you get a sandy texture. This step is crucial — you want the mixture fine but with a little texture for crunch. Once that’s done, pour the mixture into a bowl and add melted butter, stirring to get a damp sand consistency. A good test is squeezing a handful; it should hold together without being soggy. Don’t rush this — adding butter slowly is key. Then press this mixture firmly into your pie dish, making sure to build up the edges just like a traditional pie crust. Pop this into the freezer while you move on to the filling to help it set.

Step 2: Whipping Up the Silky, Dreamy Cannoli Filling

Take your cold heavy cream and whip it with a hand or stand mixer until you see stiff peaks forming — I always let mine go a little longer to avoid a runny filling. In a separate bowl, beat together mascarpone, powdered sugar, orange zest, and a pinch of salt until completely smooth. Then you gently fold in the ricotta cheese on low speed to keep that creamy texture. Next comes folding the whipped cream in two batches — first a third to lighten the cheese mixture, then the rest very gently so you preserve all the airiness. This layering technique keeps your filling light but rich, exactly like the classic cannoli cream.

Step 3: Chill and Garnish Like a Pro

Pour the filling into your frozen crust and smooth out the top. This pie needs serious chill time — at least 4 hours, but overnight really lets the flavors meld and the filling set firmly. When you’re ready to serve, sprinkle mini chocolate chips and sift on powdered sugar for that authentic cannoli finish. Trust me, these little touches bring the whole dessert to life.

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Pro Tips for Making No-Bake Cannoli Pie with Pistachio Crust Recipe

Watch your crust consistency: If too dry, add melted butter slowly; too wet, sprinkle in crushed wafers. It’s all about that perfect “wet sand” feel.
Use cold ingredients: Keep your heavy cream and cheeses well chilled to make whipping easier and results fluffier.
Gently fold, don’t stir: Folding keeps the whipped cream light and airy, preventing a dense filling.
Patience is key: Give your pie ample time to chill — the flavors meld beautifully, and it slices cleanly when fully set.

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

No-Bake Cannoli Pie with Pistachio Crust, Italian dessert pie, easy no-bake dessert, pistachio crust cheesecake, creamy cannoli 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

Whenever I serve this pie, I stick with the classic mini chocolate chips sprinkled generously on top right before serving — they add a playful chocolate crunch that everyone loves. A light dusting of powdered sugar is non-negotiable for that authentic Italian look. Sometimes I throw on a few chopped pistachios for extra color and that fresh nutty punch.

Side Dishes

This pie pairs beautifully with a simple espresso or cappuccino, my favorite way to round out dessert time. For a more festive touch, I like serving it alongside fresh mixed berries or a light citrus salad to balance the richness.

Creative Ways to Present

For special occasions, I sometimes make mini versions in individual tart pans — easy to grab and extra charming for parties. Another fun idea is layering the filling and crust in clear glass trifle bowls for a deconstructed take that shows off every creamy and crunchy layer.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pie tightly covered in the fridge, and it stays fresh for up to 2 days. It’s best enjoyed cold, so I always slice it after it’s been chilled well to avoid any mess. If the crust starts to soften a bit after a day, a quick plate swap into the freezer for 15 minutes can restore its firmness.

Freezing

This pie freezes surprisingly well! I wrap it tightly in plastic wrap and foil for up to a month. When I’m ready to eat, I let it thaw overnight in the fridge. Freezing actually helps it slice cleaner if you’re prepping ahead for a big event.

Reheating

Since it’s a no-bake chilled dessert, reheating isn’t quite the thing here. I recommend serving it cold right from the fridge. If frozen, allow it to come to fridge temperature before slicing. This keeps the textures and flavors intact without any meltdown.

FAQs

Can I make the No-Bake Cannoli Pie with Pistachio Crust Recipe vegan or dairy-free?

Great question! This recipe relies on dairy for that classic creamy texture, but you can experiment by using vegan cream cheese, coconut whipped cream, and a plant-based butter substitute for the crust. Keep in mind, the flavor and texture will be a bit different, but still delicious. I recommend trying small batches first to adjust sweetness and consistency.
Why does my crust crumble or not hold together?

It usually means there’s not enough butter binding the crust. Add melted butter one tablespoon at a time until the mixture feels like damp sand that holds shape when pressed. Also, pressing the crust firmly into the dish helps compact it for a sturdy base.
Can I use other nuts instead of pistachios for the crust?

Definitely! Almonds, hazelnuts, or walnuts make great alternatives. Just make sure to toast them lightly to bring out their flavor and chop finely before mixing with the wafer crumbs.
How long should I chill the pie before serving?

At minimum, chill for 4 hours, but overnight is best. This lets the filling set firmly and enhances the flavors. If you’re short on time, freezing for 30-60 minutes before serving helps in slicing clean pieces.

Final Thoughts

This No-Bake Cannoli Pie with Pistachio Crust Recipe is a little bit of Italian heaven without turning on the oven or spending hours in the kitchen. It’s creamy, nutty, and sweet with just the right hint of citrus — truly one of my go-to desserts that always impresses. Trust me, once you make it, you’ll find yourself reaching for it whenever you want an easy yet elegant treat. So grab your mixer, pistachios, and vanilla wafers, and get ready to wow your family and friends with this delightful pie!

No-Bake Cannoli Pie with Pistachio Crust Recipe