Pignoli Nut Pie

Pignoli Nut Pie

8 Reviews 1 Pic
Recipe by  MARBALET

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

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  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)

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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!



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

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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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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Chocolate Caramel Nut Pie


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Divinity Nut Pie