Description

A crunchy waffle cone crust is topped with a creamy pistachio cannoli filling, a layer of piped whipped cream, mini chocolate chips and more chopped pistachios for a delicious twist on cannoli that's perfect for serving to a crowd! This is the perfect no bake, make ahead recipe for the holidays that's easy to throw together in just a few steps.

Ingredients

Units Scale

Crust:

7 oz waffle cones (~12 cones)
1/4 teaspoon salt
1/2 cup unsalted butter, melted

Whipped Cream:

1 1/2 cups cold heavy whipping cream
1/2 cup mascarpone cheese (optional, but stabilizes the whipped cream)
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Pistachio Cannoli Filling:

3 cups ricotta cheese (~32oz)
3/4 cup unsweetened pistachio butter
1 1/2 cups powdered sugar
2 tsp vanilla extract
2 tsp orange zest
1 cup mini chocolate chips
Pinch of salt
For topping: 2 tablespoons chopped pistachios (unsalted) and 2 tablespoons mini chocolate chips

Instructions

Strain the ricotta: A few hours before making this (or the day before), place the ricotta in some cheesecloth (or paper towel) in a strainer over a bowl to drain some of the excess liquid. Place in the fridge. If you don't have time, the filling will still taste great but may be slightly more runny.
Make the crust: Pulse waffle cones and salt in a food processor until a fine crumb forms. Add the melted butter and salt and pulse until combined.
Use the bottom of a measuring cup to firmly press the crust mixture into the bottom of a baking dish. We use this 12.5 inch gratin dish, but you can also use a pie pan or a 9x13 inch baking dish. Refrigerate while you make the filling.
Make whipped cream: Using an electric hand mixer, whip the heavy cream, mascarpone, powdered sugar, and vanilla until stiff peaks form (2-4 minutes) and set aside.
Make pistachio filling: Using an electric hand mixer, mix together the ricotta, pistachio butter, powdered sugar, vanilla and orange zest until smooth. Add in the chocolate chips and mix until incorporated.
Using a spatula, fold in about 1 cup of your prepared whipped cream until evenly combined.
Assembly: Spoon the pistachio filling over the crust, smoothing it into an even layer. Top with remaining whipped cream, then sprinkle with chopped pistachios and chocolate chips.
Cover and refrigerate at least 2 hours, or overnight. Scoop to serve, and enjoy!

Notes

You can also use cannoli shells or pizzelles in the crust.

You can make this pie up to 3 or 4 days in advance. Just make sure it's covered and stored in the refrigerator.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Desserts
Method: No Bake
Cuisine: American/Italian

Nutrition

Serving Size: 1 scoop
Calories: 532
Sugar: 30.6 g
Sodium: 106.8 mg
Fat: 35.9 g
Carbohydrates: 43.1 g
Fiber: 2.6 g
Protein: 12.5 g