Mar 14

Mini Honey Pistachio Pies—Happy Pi(e) Day!

in Dessert, Honey, Pie

Mini Honey Pistachio Pies

Happy National Pi(e) Day! π, or pi, is an irrational number, which means it continues infinitely without repeating.  However it is approximately equal to 3.14.  Since today is March 14th, or 3.14, it’s Pi Day!  Because pi’s homophone is “pie,” today is also National Pi(e) Day, making pie the logical choice in celebration food.  Making pie an even more perfect choice is the fact that the mirror image of 3.14 spells out pie.  I know, awesome right?

Pi(e) Day

Seeing that St. Patrick’s Day is also almost upon us, I thought I’d give a shoutout to both days by making some mini honey pistachio pies.  Pie in honor of Pi(e) Day, and lovely green pistachios in honor of the upcoming Irish holiday.

Lucky Mini Honey Pistachio Pies

These mini pies are fabulously easy to make.  You make these little lovelies in a muffin tin.  I used a 4-inch-diameter tart mold to cut out my pie crusts, but any 4-inch-diameter circular cutter will work.  You’ll need enough pie dough to make one 9-inch single crust pie, some additional ingredients, and a bit ‘o time!  You shape the crusts into the muffin tins, whip up a simple honey syrup, then assemble and bake!

Making Mini Honey Pistachio Pies

The end result is a fun twist on pecan pie, and the perfect way to celebrate any good day, but especially Pi(e) Day!

Mini Honey Pistachio Pies

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Mini Honey Pistachio Pies

Makes 6 mini pies

For the Honey Syrup:
2 tablespoons granulated sugar, plus extra for sprinkling
2 tablespoons honey
1/2 teaspoon salt
3 tablespoons butter, cut into 1/4-inch pieces
2 tablespoons heavy whipping cream
1 large egg

pie dough (enough for one 9-inch pie crust, “single pie crust”)
1 cup raw pistachios
2 tablespoons soy milk

1. Preheat the oven to 325 degrees Fahrenheit. Generously grease a 6-cup muffin tin.

2. Make the honey syrup: Combine the sugar, honey, and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly, until sugar is completely dissolved. Add the butter gradually, stirring until combined. Remove the saucepan from the heat and allow to cool for 30 minutes.  Whisk the cream and egg together in a bowl.  Slowly pour the cream mixture into the honey mixture, whisking until well combined.

3. Prepare the pie crusts: Roll out the pie crust on a well-floured surface to about 1/4-inch thick. Using a 4-inch-diameter round cutter, cut out 6 crusts. Carefully shape the crusts into the wells of the muffin tin. Cut out 6 shapes with a mini-cookie cutter to use as pie toppers with the remaining pie dough.

4. Assemble the pies: Spoon 1 1/2 tablespoons of pistachios into each pie, then add 1 tablespoon of the honey syrup. Add another tablespoon of nuts, then 1/2 tablespoon of honey syrup. Top each pie with one of the cut dough shapes. Lightly brush the crust of each pie with soy milk, then sprinkle a bit of granulated sugar over each.

5. Bake for 35 minutes, or until the crusts are golden brown. Allow to cool in the muffin tin for a few minutes, then carefully remove the pies from the pan and place them on a wire rack to finish cooling.

6. Serve, or store in an airtight container for up to 2 days.

{ 11 comments… read them below or add one }

Misty March 14, 2012 at 1:05 pm

Mmmm. I love pistachios and this looks like a divine treatment for them. Beautiful!


Barbara | Creative Culinary March 14, 2012 at 1:11 pm

You have put a lot of thought into that first paragraph. All I needed was to read this. Pistachio and Pie. :)

Have never done that before by now am craving it like mad. Infinitely.


Erin March 14, 2012 at 1:23 pm

Never has it crossed my mind to have a pistachio pie and I am loving it. Great that you combined today’s holiday with the upcoming St. Patrick’s.


Sneh | Cook Republic March 14, 2012 at 1:24 pm

Dang, its March 15th here in Sydney (Australia) and I think I missed pi-day! :-( Your pie looks fantastic and so easy too. Thanks for sharing Rachel!


Bev Weidner March 14, 2012 at 2:38 pm

Look how dang cute these are!


Diane Mitchell February 11, 2021 at 11:57 am

Something seems wrong with the 30 minute cooling time in the recipe I think. When I let the honey syrup cool for thirty minutes it had solidified. Perhaps the sugar crystals had not dissolved in previous step. No time for that or tip on how to tell were included. I have made simple syrup mant times and believe the crystals were dissolved.


Urban Wife March 14, 2012 at 6:55 pm

What a unique combo of pistachios and honey! Love the clover bowtie, too.


carol March 14, 2012 at 7:13 pm

These look so cute! Looking forward to making them.


lauretta March 15, 2012 at 7:51 am

just to tell you that i read your blog from Italy…and these muffins are so beautiful and gourmand.
sorry for my english. i read your blog since about 1 year. i never comment on, but i want to tell you you explain so good your recipes that also an italian girl, not so good in english, can understand!!


LiztheChef March 15, 2012 at 9:22 am

Great minds think alike – just baked my grandmother’s apricot bread yesterday and studded it with pistachios – your mini pies look wonderful!


Kathy New October 18, 2020 at 11:16 am

Can this recipe be made into one single 9″ pie?
I have searched high and low for a pistachio pie recipe. I am so excited to try this! Thanks!


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