Best Pine Nut Pie Recipes

BANANA PUMPKIN PIE WITH PINE NUT STREUSEL TOPPING

Steps:

• Preheat oven to 400 degrees.
• Combine crumbs, sugar and butter or margarine.
• Press into 9" pie plate.
• Place pie crust on a baking sheet and set aside.
• Combine bananas, pumpkin, milk, egg, rum, sugar, and spices in a large bowl.
• Blend well.
• Set aside.
• Combine the flour, brown sugar, butter and pine nuts in a small bowl-rub to form crumbs.
• Set aside.
• Pour the pumpkin mixture into the crust.
• Bake at 400 degrees for 10 minutes-reduce heat to 350 degrees, and continue to bake for 30 minutes-sprinkle the streusel over the pie, continue 10-15 minutes, or till a toothpick inserted in the center comes out clean.

SPINACH, PINE NUT, AND FETA PIE

Steps:

• Preheat the oven to 400F/200°C Pick a large ovenproof frying pan; this will be the only pan you need.
• Toast the pine nuts in the dry pan over medium heat, stirring occasionally so they won't scorch.
• Lightly beat the eggs in a large bowl, add the toasted pine nuts, the cheeses, a pinch of fresh black or white pepper, the lemon zest, a couple of good pinches of oregano, about 1/4 teaspoon freshly grated nutmeg, and a tablespoon of olive oil. Mix well and set aside.
• Put the empty pan back on high heat, add a little olive oil and the butter and half the spinach. Stir it until it starts wilting, and add the rest of the raw leaves as you can. Partially cover it and turn the heat to low, stirring occasionally until it is all wilted and well cooked, about 5-10 minutes. Set it aside to cool a bit. Add it to the egg mixture and stir well.
• Cut a generous piece of parchment about 1 1/2 times the width of the pan you're using. Wet it, ball it up, and lay it out flat on your work surface. Arrange several (4 or so, depending upon size) phyllo sheets on top of it to almost cover the paper, overlapping the edges. Remember, it's rustic, so messy will work as well as meticulous. Drizzle and rub (or brush) a little olive oil over the surface of the sheets. Sprinkle with a very small amount of salt, pepper, and (optional) cayenne pepper. Repeat until you have at least 3 layers, using up all the phyllo.
• Carefully lift the phyllo and parchment and place it all in the frying pan (don't bother to wash the pan first) with the edges hanging over the rim of the pan. Pour in the egg filling and spread it out. Fold the phyllo sheets over the top of the filling. You can see how it's done at www.jamieoliver.com/how-to-filo-pie.
• Put the pan back on the stove burner on medium heat for 5 or so minutes to brown the bottom, then put it into the oven and bake it for 20 minutes until golden and crisp. Serve hot or warm.

PECAN AND PINE NUT PIE

Steps:

• Whisk the sugar, 4 large eggs, two corn syrups, flour, and salt in medium bowl until smooth.
• Whisk in melted butter, then stir in all nuts.
• Brush bottom and sides of crust (not edge) with egg white.
• Pour in filling.
• Bake pie at 350 degrees until filling is set and crust is golden, about 1 hour.
• Cool on rack; let stand at room temperature.
• Serve with whipped cream.

PINE NUT PIE

Steps:

• 1. Combine sugars, eggs, vanilla, flour, cream, and butter in a bowl. Whisk until well blended. Fold in pine nuts. Pour into pie crust and bake at 350 degrees for 50 minutes.