Nevada

Pinon Nut Pie

Nevada's state tree, the single-leaf pinon pine, produces the buttery, sweet pine nuts that Indigenous peoples have harvested for thousands of years. This pie showcases these prized nuts in a caramel-like filling that's reminiscent of pecan pie but with a uniquely Western character.

1 hr 10 min 8-10 servings Nut Pie Native Harvest

Equipment Needed

  • 🥧 9-inch pie dish
  • 🥣 Medium saucepan
  • 🥄 Whisk
  • 📏 Rolling pin
  • 🍳 Skillet for toasting
  • 🧊 Wire cooling rack

Instructions

  1. 1

    Make the Pie Crust

    Combine flour, salt, and sugar in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough comes together. Flatten into a disk, wrap, and refrigerate for 1 hour.

  2. 2

    Toast the Pine Nuts

    In a dry skillet over medium-low heat, toast pine nuts for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully as they burn quickly! Transfer to a plate to cool completely.

  3. 3

    Roll and Fit Crust

    Roll dough to a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, pressing gently into corners. Trim overhang to 1/2 inch, fold under, and crimp decoratively. Refrigerate while making filling.

  4. 4

    Preheat Oven

    Preheat oven to 350°F (175°C). Position rack in lower third of oven.

  5. 5

    Make the Filling

    In a large bowl, whisk eggs until combined. Add brown sugar, corn syrup, honey, melted butter, vanilla, and salt. Whisk until smooth and well blended.

  6. 6

    Add Pine Nuts

    Reserve 1/3 cup of the prettiest toasted pine nuts for the top. Stir remaining pine nuts into the filling mixture.

  7. 7

    Fill the Crust

    Pour filling into prepared crust. The pine nuts will float to the top. Arrange reserved pine nuts decoratively over the surface.

  8. 8

    Bake

    Bake for 50-60 minutes until the filling is set around the edges but still slightly jiggly in the center. The top should be golden brown. Cover edges with foil if browning too quickly.

  9. 9

    Cool Completely

    Cool on wire rack for at least 3 hours before slicing. The filling needs time to set fully. Can be served at room temperature or slightly chilled.

  10. 10

    Serve

    Slice and serve with whipped cream or vanilla ice cream. A sprinkle of flaky sea salt on each slice enhances the caramel and nut flavors beautifully.

Tips & Variations

Sourcing Pinon Nuts

True Nevada pinon nuts have a richer, more buttery flavor than Italian pignoli. Look for them at specialty markets, Native American vendors, or online from Great Basin harvesters.

Toasting Is Essential

Don't skip toasting the pine nuts - it brings out their natural oils and creates a deeper, nuttier flavor. Low heat and constant stirring prevent burning.

Honey Variation

Nevada desert honey adds authentic local flavor, but any quality honey works. Try sage honey or wildflower honey for different nuances.

Mixed Nut Version

Combine pine nuts with chopped walnuts or pecans for a mixed nut pie. Use at least 1 cup pine nuts to maintain the distinctive flavor.

Chocolate Drizzle

For an indulgent twist, drizzle cooled pie with melted dark chocolate. The chocolate and pine nut combination is divine.

Storage

Pine nuts can go rancid quickly due to high oil content. Store shelled nuts in the freezer until ready to use. The finished pie keeps 4 days refrigerated.