This pie delivers all the charm of traditional cannoli without the need for frying or complicated steps. The filling is smooth, lightly sweet, and packed with pistachio flavor, while the crust adds a satisfying crunch. It’s quick to assemble, requires no oven time, and is ideal for warm days or when you need a stress-free dessert. The combination of textures and flavors makes it both comforting and elegant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbs granulated sugar unsalted butter
whipped topping chopped pistachios mini chocolate chips
Directions
Start by preparing the crust. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom and sides of a pie dish to form the crust. Place it in the refrigerator to chill while you prepare the filling.
In a large bowl, beat the ricotta cheese and cream cheese together until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the pistachio pudding mix and milk until it thickens slightly. Fold this mixture into the ricotta and cream cheese mixture until smooth.
Gently fold in the whipped topping, followed by chopped pistachios and mini chocolate chips for added texture and flavor.
Spread the filling evenly into the chilled crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours, or until fully set.
Before serving, garnish with extra pistachios, chocolate chips, or a dollop of whipped topping if desired.
Servings and timing
This pie serves about 8 slices. Preparation time: 20 minutes Chilling time: 4 hours Total time: about 4 hours 20 minutes
Variations
You can use a chocolate cookie crust instead of graham crackers for a richer base. Swap pistachio pudding with vanilla or almond pudding for a different flavor profile. Adding a touch of orange zest can give a subtle citrus note reminiscent of traditional cannoli. You can also drizzle melted chocolate on top for extra indulgence.
Storage/Reheating
Store the pie covered in the refrigerator for up to 4 days. Because it is a no-bake dessert with a creamy filling, it should always be kept chilled. Freezing is possible for up to 1 month; thaw in the refrigerator before serving. Reheating is not required—serve it cold for the best texture and flavor.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Yes, stabilized whipped cream works well as a substitute.
Do I have to use pistachio pudding mix?
The pudding mix helps with flavor and structure, but you can experiment with alternatives.
Can I make this pie ahead of time?
Yes, it’s perfect for making a day in advance.
What type of ricotta should I use?
Whole milk ricotta is best for a creamy texture.
Can I make it without cream cheese?
Cream cheese adds stability, but mascarpone can be used instead.
Is this pie overly sweet?
No, the pistachio flavor balances the sweetness nicely.
Can I add more mix-ins?
Absolutely, try dried fruit or extra chocolate chips.
How do I keep the crust from crumbling?
Press it firmly and allow enough chilling time before adding the filling.
Can I use a store-bought crust?
Yes, a pre-made crust is a convenient option.
How long does it need to set?
At least 4 hours, but overnight is even better for clean slices.
Conclusion
No Bake Pistachio Cannoli Pie is a simple yet impressive dessert that combines creamy textures with nutty, sweet flavors. With minimal effort and no baking required, it’s a reliable and delicious choice for entertaining or satisfying your sweet cravings.
This No Bake Pistachio Cannoli Pie is a creamy, indulgent dessert inspired by classic cannoli flavors. Featuring a crunchy graham cracker crust and a rich pistachio-infused filling, this easy no-bake pie is perfect for make-ahead desserts, holidays, or warm-weather treats.
Author:Catherine
Prep Time:20 minutes
Total Time:4 hours 20 minutes
Yield:8 servings
Category:Dessert
Method:No-Bake
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
For the filling:
1 cup ricotta cheese (whole milk preferred)
8 oz cream cheese, softened
3/4 cup powdered sugar
1 package (3.4 oz) pistachio pudding mix
1 cup milk
1 tsp vanilla extract
Mix-ins & topping:
1 1/2 cups whipped topping
1/3 cup chopped pistachios
1/3 cup mini chocolate chips
Instructions
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into a pie dish to form the crust. Refrigerate while preparing filling.
In a large bowl, beat ricotta and cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk pistachio pudding mix with milk until slightly thickened.
Fold pudding mixture into the cheese mixture until smooth.
Gently fold in whipped topping, then stir in chopped pistachios and mini chocolate chips.
Spread filling evenly into the chilled crust and smooth the top.
Refrigerate for at least 4 hours (or overnight) until fully set.
Garnish with extra pistachios, chocolate chips, or whipped topping before serving.
Notes
Chill overnight for best texture and clean slices.Use mascarpone instead of cream cheese for a richer flavor.Add orange zest for a subtle citrus twist.
