Preheat your oven to 350°F (175°C). In a food processor, crush sugar cones until finely ground, then mix with melted butter. Press evenly into a 9-inch pie plate. Bake for 5 minutes and let cool completely.

In a large mixing bowl, whip heavy cream until stiff peaks form, about 4-5 minutes. Reserve 2 cups of whipped cream. In another bowl, combine mascarpone and cream cheese until creamy and well blended.

Gradually add powdered sugar to the mascarpone mixture while continuing to beat until smooth. Fold in ricotta cheese, vanilla extract, orange zest, and cinnamon until well incorporated.

Gently fold the reserved whipped cream into the filling mixture until airy and well combined.

Pour the cannoli cream filling into the cooled sugar cone crust, spreading evenly. Set aside while preparing the toppings.

Whisk powdered sugar into the reserved whipped cream, then pipe around the edge of the pie for decoration. Sprinkle chopped pistachios and mini chocolate chips on top.

Refrigerate for at least 4 hours to set the filling. Slice and serve chilled.