Orange Pistachio Cannoli Pie

Gather all ingredients.

Prepare the Crust:

In a food processor, pulse waffle cones, pistachios, and sugar until finely ground. Add butter and pulse until mixture holds together when squeezed.

Lightly coat a 9-inch pie dish with cooking spray. Transfer waffle cone mixture to the prepared dish, pressing it evenly into the bottom and up sides of the dish.

Freeze crust until set, about 15 minutes.

Meanwhile, prepare the Filling:

Finely chop pistachios and transfer them to a medium bowl. Add ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt. Stir until combined.

Beat heavy cream with an electric mixer on medium-high speed until medium peaks form, 2 to 3 minutes. Spoon whipped cream into ricotta mixture, and gently fold until just combined.

Spoon the filling mixture into the prepared crust, spreading it in an even layer using a rubber or offset spatula.

Cover with plastic wrap and refrigerate until set, at least 4 hours or up to 8 hours.

Remove pie from refrigerator. Remove plastic wrap and garnish with additional chopped pistachios, chocolate chips, and orange zest.