Torta della Nonna Recipe (Nonna Pie)

Feature for torta della nonna, showing the nonna pie on a cooling rack.

5 from 1 vote

Torta della Nonna Recipe (Nonna Pie)

A traditional Tuscan pie, Torta della Nonna is excellent for desserts or snacks. A perfect balance of creamy and sweet in every bite --- Nonna Pie is great with coffee, tea, or even wine!

Prep Time30

Cook Time1

Resting Time30

Total Time2

Course: Dessert

Cuisine: Italian

Servings:

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 nonna pie:

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 your nonna pie powdered sugar and serve.

Video

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 your nonna 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 nonna 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