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Pignoli Nut Pie

Pignoli Nut Pie


"Pignoli nuts are an Italian version of the pine nut."
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servings 412 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

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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.

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