Think pecan pie, but with pistachios. Ooo, lah, lah! This tasty treat will outshine the turkey at your Thanksgiving table!
1 pie crust
1 cup Greek thyme honey, or other light honey
¼ cup evaporated sugar cane juice
8 ounces butter, melted
1 1/2 cups shelled, unsalted pistachios
½ teaspoon cinnamon
Preheat your oven to 375 degrees F.
Arrange the pie crust in a 9-inch deep dish glass pie plate. In a mixing bowl, combine the eggs, honey, sugar, butter, 1/2 cup of the pistachios and cinnamon.
Pour the mixture into the pie crust and smooth out the top.
Spread the remaining 1 cup of pistachios over the top of the filling.
Bake approximately 55 minutes, checking at 30 and 45 minutes. Pie is cooked when the filling is puffy appears to be mostly set. The filling will deflate as it cools. Serve with fresh whipped cream.