Pignoli Nut Pie

"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 dro..." See moreps 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!"

"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 ..." See moreuntil completely cooled before cutting - although when you smell this baking you'll have a hard time waiting! Great recipe!"

"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 margerin..." See moree 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."