Reviewed: Mar. 16, 2008

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kathleen

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2007

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laura Day

Cooking Level: Expert

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2005

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

anne pontuso

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2004

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 time, I will try reducing the sugar b/c the sweetness almost overwhelmes the taste of the pignolis, and I don't want to give up the chocolate! Great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LEAHESKER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2003

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!

Was this review helpful? [ YES ]
5 users found this review helpful