This recipe came from The New York Times Heritage Cookbook, published in the 70s. It’s pretty much like pecan pie, except for pine nuts instead of pecans. The cookbook says it’s from Massachusetts. I’d like to know if anyone has ever heard of it, and how Yankees came to get pine nuts. I made it for my blog, The Cooking of Lost America, at

  • Yields: 8 servings
  • Difficulty: Easy
  • Total: 1 hour, 15 minutes
  • Active: 15 minutes

Ingredients (9)

  • 1/2 cup sugar
  • salt to taste
  • 1 tablespoon flour
  • 1 cup dark corn syrup
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter
  • 1 cup pine nuts.
  • 1 unbaked nine-inch pie shell


  1. Preheat the oven to 300 degrees.
  2. Sift the sugar, salt and flour into a mixing vowl. Stir in the syrup and eggs. Add the vanilla, butter and pine nuts
  3. Pour mixture into the pie shell and bake one hour. Let cool.