Pignoli Nut Pie

Pignoli Nut Pie

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"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

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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.


  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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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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