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Pignoli Nut Pie

MARBALET

"Pignoli nuts are an Italian version of the pine nut."
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Ingredients

servings 412 cals
Original recipe yields 8 servings (1 - 9 inch pie)

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Directions

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  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.

Nutrition Facts


Per Serving: 412 calories; 25.1 g fat; 43.4 g carbohydrates; 5.6 g protein; 80 mg cholesterol; 128 mg sodium. Full nutrition

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Reviews

Read all 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 f...

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. ...

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 ma...

This was delicious. It didn't look like a pecan pie, like I expected. It has more of a cookie-looking crust. I toasted my pine nuts first and also added about 1/2 cup chocolate chips. Next t...

This is a wonderful pie! Easy & quick. I substituted half the sugar with Splenda, and half the butter with Conola butter. It is still sticky & tasty! Thanks!

This is super simple, easy and delisioso. I did as others suggested and pre-toasted the nuts, but everything else was as presented. I've made it four times this month for different guests and ...

I read all reviews and followed the updated 1/2 cup both white and brown sugar; 1 cup toasted pine nuts, doubled the heavy cream to 2 TBSP. This is easy and it's great.

This was a WONDERFUL recipe! Everyone loved it. I served whipped cream on top of the warm pie slice and it was delightful to the tastebuds! No doubt I will make this again and again.