Pignoli Nut Pie Recipe - Allrecipes.com
Pignoli Nut Pie Recipe

Pignoli Nut Pie

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  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 More Reviews

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!

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!


9 Ratings

Sep 07, 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.

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!

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!

Jan 15, 2012

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 everyone loves it!

Jan 27, 2013

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.

Nov 02, 2012

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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  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 128 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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