Pistachio Cannoli Pie

All your favorite cannoli flavors wrapped into a pie. Endless layers of creamy dreaminess. Starting with a waffle cone crust, thin layer of chocolate, then a creamy pistachio cannoli filing, topped with mini chocolate chips and chopped pistachios and finished with a layer of whipped cream, and more chopped pistachios and mini chocolate chips to finish it off. It’s a no bake, make ahead so it’s perfect when the oven is full from everything else.

Crust

• 7 oz waffle cones (12 cones)
• 1/4 tsp. salt
• 1/2 cup unsalted butter, melted
• 2/3 cup mini chocolate chips
• 1 tbsp. coconut oil

Pistachio Cannoli filling

• 3 cups ricotta
• 3/4 cup unsweetened pistachio butter
• 1 1/2 cup powdered sugar
• 2 tsp. vanilla extract
• 2 tsp. orange zest
• 1 cup mini chocolate chips

Whipped Cream

• 1 1/2 cup heavy cream
• 1 cup cream cheese or mascarpone (optional but it’s to stabilize the whipped cream, room temperature)
• 1/4 cup powdered sugar
• 1/2 tsp. vanilla extract

• 1/2 cup mini chocolate chips
• 1/2 cup chopped pistachios

Directions

In a food processor with a metal blade attachment add the waffle cones and salt and pulse until it breaks down to a fine crumb. Then add in the melted butter and continue to mix until it’s all combined. Pour into the bottom of a pie plate and press it down using a measuring cup. Set aside.

In a small bowl combine the mini chocolate chips and coconut oil and melt together for 30 seconds at a time stirring in between until fully melted. Pour evenly over the bottom of the crust. Place in the freezer while you make the filling.

For the filling in a large bowl combine the ricotta and pistachio butter. Mix until smooth then add in the powdered sugar, orange zest and vanilla extract. Using an electric mixer or whisk and mix together until it’s really smooth. Pour into the prepared crust. In a small bowl combine the mini chocolate chips and chopped pistachios. Sprinkle half over the filling and place in the fridge while you continue with the whipped cream.

In a large bowl mix the cream cheese with an electric mixer until smooth, add in the powdered sugar and vanilla extract and then while mixing, slowly add in the heavy cream until it’s smooth, doubles in size and creates stiff peaks. Spoon over the top of the pie and sprinkle the other half of the chopped pistachios and mini chocolate chips over the top. Place in the fridge to set for at least 2 hours or overnight.