Pignoli Nut Pie

Pignoli Nut Pie

8 Reviews 1 Pic
MARBALET
Recipe by  MARBALET

“Pignoli nuts are an Italian version of the pine nut.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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Directions

  1. Combine the white sugar, brown sugar, eggs, vanilla, flour, cream, and melted butter in a bowl. Whisk until well blended. Fold in the pignoli nuts. Pour filling into the pie crust.
  2. Bake at 350 degrees F (175 degrees C) for 50 minutes.

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Reviews (8)

Rate This Recipe
Kathleen
16

Kathleen

Really delicious! I reduced the sugars down to a little less than 1/2 cup each; added an extra Tbsp. cream, a full cup of Pignoli (toasted in the oven for about 6-8 min at 175°C (350°F)) and a few drops of almond extract; also baked in pastry dough instead of a pie shell. I served this to guests - there were only 4 of us and it was gone by the end of the evening! Thanks for this simple, divine recipe!

RAESQUARE
13

RAESQUARE

This recipe was quick and easy. The taste and texture is almost like a pecan pie. The only change I made was toasting the nuts before putting them in the pie to make the flavor more powerful. Wait until completely cooled before cutting - although when you smell this baking you'll have a hard time waiting! Great recipe!

anne pontuso
6

anne pontuso

I was given a huge bag of pine nuts and looked for recipes I could use them in besides salads and pesto. I was delighted when I found this recipe. It was very easy to make. Use butter and not margerine for the richer flavor. I used a full cup of pine nuts, toasted them on a cookie sheet before using them in the pie, which filled a regular 9 inch frozen pie crust. I brought two pies into work and they were gone in no time. Everyone wanted the recipe.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 412 cal
  • 21%
  • Fat
  • 25.1 g
  • 39%
  • Carbs
  • 43.4 g
  • 14%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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