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    Home » Recipes » Pies

    Torta della Nonna (Italian Custard Pie)

    Published: Mar 26, 2021 · Modified: Jun 25, 2021 by Neriz

    • 2
    Jump to Recipe

    A traditional Italian pie, Torta della Nonna is excellent for desserts or snacks. A perfect balance of creamy and sweet in every bite — serve it with coffee, tea, or even wine!

    An overhead shot of a freshly baked Torta della Nonna, cooling on a rack.

    (*This post contains some affiliate links)

    Although this Italian treat has originated from Tuscany, it is very similar to South Italy’s Pasticciotto.

    Both Italian pastries are made of shortcrust pastry (pasta frolla) and cream; the only difference is the pine nuts added to this Italian custard pie.

    Needless to say, they’re both deliciously addictive.

    In case you’re wondering, torta della nonna is known by various names:

    • Italian custard pie
    • Nonna cake
    • Crostata della nonna
    • Grandmother cake

    Not just that, typically, there are two versions of torta della nonna:

    • Top and bottom pastry. There is a shortcrust pastry under and on top of the custard, then pine nuts are added on top.
    • Bottom pastry. The pastry is only used under, and the pine nuts are added directly on top of the custard. It’s what my mother-in-law typically prepares, and this is what I am doing in this recipe. 🙂

    IF YOU WANT TO TRY MORE TRADITIONAL ITALIAN DESSERTS, THEN YOU WOULD LOVE THESE POSTS!

    • Torta di Mele (Tuscan Apple Cake)
    • Torta Caprese (Italian Flourless Chocolate Cake)

    Ingredients

    An image showing all the ingredients you need to prepare Torta della Nonna at home.
    • Lemon – you will only be using the skin of the lemon for the custard.
    • Pine nuts – do not use toasted ones; they will become too dark after baking.
    • Sugar – regular white sugar is all you need for this torta della nonna recipe.
    • Eggs – make sure they’re at room temperature.
    • Cornstarch – use your favorite brand; you need it to thicken the cream.
    • Milk – full cream milk is excellent for this custard recipe.
    • Powdered sugar – you would need this for serving.
    • Pastry dough – if you already have a preferred shortcrust pastry dough recipe, then go ahead and use that. 

     If not, try using this traditional Italian shortcrust pastry dough (pasta frolla), which I used in this recipe.

    A closer shot of Italian Custard Pie, sprinkled with powdered sugar, cooling on a rack.

    Preparation

    Start by heating milk in a medium saucepan over medium-high heat (photo 1).

    Using a medium-sized mixing bowl, combine egg yolks, sugar, cornstarch, and lemon zest (photo 2).

    Mix with a whisk.

    Pour a small portion of the heated milk into the egg mixture while continuously whisking (photo 3).

    Pour the rest of the heated milk and whisk.

    First part of a collage of images showing the step by step process on how to make Torta della Nonna.

    Transfer the milk and egg mixture back into the saucepan and bring to a boil while whisking.

    Lower the heat into medium and keep whisking until the custard thickens (photo 4).

    Set the Italian custard aside to cool.

    Preheat oven to 180°C (350°F).

    Line your pie form with the shortcrust pastry dough and randomly use a fork to prick the pastry.

    Second part of a collage of images showing the step by step process on how to make Italian Custard Pie at home.

    Transfer the cooled custard into the prepared pie form and use an angled spatula to even the top (photo 5).

    Sprinkle the top of the custard with pine nuts (photo 6).

    Place in the lower part of the oven for forty-five minutes or until the top of the pastry turns golden.

    Set aside to cool.

    Dust your Italian custard pie with powdered sugar and serve.

    An Italian Custard Pie on a plate, with a slice ready fo serving.

    Helpful tips

    • If you are preparing all the components simultaneously, I suggest making the pastry dough first, then letting it chill in the refrigerator for at least 30 minutes while preparing the custard.
    • Always place your pie in the lower part of your oven to avoid browning the pine nuts too much.
    • You can use this recipe for either an 8-inch or 9-inch pie form. Both the pasta frolla and the amount of the custard will fit excellently with these pie forms.
    • If you are using your shortcrust pastry dough, be mindful of the level of sweetness of your finished Italian custard pie. Remember that there is sugar in the pastry dough, custard, and powdered sugar when serving.  

    The pasta frolla that I used has just the right amount of sugar in it — hence you will get a perfect balance of cream and sugar in every bite of this crostata della nonna.

    A shot of a slice of Torta della Nonna, highlighting the pastry and the texture of the custard.

    FAQs

    Can I prepare it ahead?

    Absolutely.

    You can even prepare the pastry and custard on two separate occasions and take them out of the refrigerator to start assembling the pie.

    How long can I keep it at room temperature?

    You have to refrigerate it as soon as it cools because of the custard in it.

    How many days will it last when kept in the refrigerator?

    It is a bit tricky, but I don’t keep it for more than three days.  I keep it properly covered during this time, and I never had any problems with it. 

    Can I freeze it?

    No, I don’t recommend doing that. The custard will end up watery, and it will ruin the entire pie.

    Recipe variation

    • Vanilla.  You can add vanilla to the custard if that’s what you prefer.
    • Top and bottom pastry.  If you like to make the other version of torta della nonna, you can use the same pasta frolla; just roll it slightly thinner for the bottom part, and you’ll have enough left to use for the cover.

    If you notice, I do not roll my pastry too thin.  It’s because I want a balance of pastry and custard in every bite.  Essentially, I am adding the top pastry on the bottom as well.  

    You don’t need to do that, of course!

    So, try it this weekend, serve it with coffee or tea, then let me know how it goes? 🙂

    Text for Roundup Sections
    • 20+ Easy Italian Desserts & Pastries Recipes
    • Authentic Italian Cookie Recipes
    An overhead shot of a freshly baked Torta della Nonna, cooling on a rack.

    Torta della Nonna Recipe

    A traditional Tuscan pie, Torta della Nonna (Italian Custard Pie) is excellent for desserts or snacks. A perfect balance of creamy and sweet in every bite — serve it with coffee, tea, or even wine!
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    Course: Dessert
    Cuisine: Italian
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Resting Time: 30 minutes
    Total Time: 2 hours
    Servings: 10
    Calories: 212kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Medium-Sized Saucepan
    • Whisk
    • Pie Dish/Tin/Form (8-inch, removable bottom)
    • Angled Spatula

    Ingredients

    • 1 shortcrust pastry dough (or pasta frolla)
    • 4 medium egg yolks
    • 2 cups milk
    • 6 tbsp sugar
    • 4 tbsp cornstarch
    • 1 lemon, grated zest
    • 1/3 cup pine nuts
    • 1 tsp powdered sugar

    Instructions

    Preparing the Italian custard:

    • Using a medium saucepan, heat milk over medium-high heat.
    • Combine egg yolks, sugar, cornstarch, and lemon zest in a medium-sized mixing bowl; mix with a whisk.
    • Pour a small portion of the heated milk into the egg mixture while whisking continuously.
    • Pour the rest of the heated milk and whisk.
    • Transfer the milk and egg mixture back into the saucepan and bring to a boil while whisking.
    • Lower the heat into medium and keep whisking until the cream thickens.
    • Set the custard aside to cool.

    Assembling and baking torta della nonna:

    • Preheat oven to 180°C (350°F).
    • Line your pie form with the pastry dough and use a fork to prick the bottom of the dough randomly.
    • Add the cooled custard into the pie and use an angled spatula to even the top.
    • Sprinkle pine nuts on top of the Italian custard.
    • Place in the lower part of the oven for 45 minutes or until the top of the pastry turns golden.
    • Set aside to cool.
    • Dust with powdered sugar and serve.

    Notes

    • Cook’s Tip #1: If you are preparing all the components simultaneously, I suggest making the pastry dough first, then let it chill in the refrigerator for at least 30 minutes while you are preparing the custard.
    • Cook’s Tip #2: Always place the pie in the lower part of your oven to avoid browning the pine nuts too much.
    • Cook’s Tip #3: You can use this recipe for either an 8-inch or 9-inch pie form. Both the pasta frolla and the amount of the custard will fit excellently with these pie forms.
    • Cook’s Tip #4: If you are using your own shortcrust pastry dough, be mindful of the level of sweetness of your finished Italian custard pie. Remember that there is sugar in the pastry dough, custard, and powdered sugar when serving
      The pasta frolla that I used has just the right amount of sugar in it — hence you will get a perfect balance of pastry, cream, and sugar in every bite of this crostata della nonna.

    Nutrition

    Calories: 212kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 162mg | Potassium: 135mg | Fiber: 1g | Sugar: 10g | Vitamin A: 187IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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