Pistachio Cardamom Pie

I've been terribly absent from my blog over the last few months, but with good reason! I spent the last month in India (sweets from South Asia will appear very, very soon), and in the months before that, I made 16 pies for my wedding!

Before the new year, I'm going to try to post each one of those pie recipes for you on Spoonfeeding Casanova. And lucky for me, I'll be able to pair each one with a song from our wedding--as wedding favors, we made a mix CD for all of our guests.  First song up? The sixth track on our playlist: The Velvet Underground's "She's My Best Friend."

This pistachio cardamom pie is one of my favorite recent creations. It mimics some of the ingredients of a classic pecan pie, but it takes a fabulous Middle Eastern twist. In fact, it's completely inspired by the massive amounts of baklava I enjoyed in Istanbul a few years ago. Did I mention it would be a delicious treat for any new year's eve party? (By the way, this pie is the one in the top left corner of the table in our "pie cutting" photo.)

Ingredients:
--my homemade pie crust, rolled and ready to go (available here)
--3 large eggs
--1/2 c. light brown sugar
--1/4 c. granulated sugar
--1 c. light corn syrup
--1 tsp. ground cardamom
--2 c. chopped pistachios

Preheat oven to 375 degrees F.

In a large bowl, whisk eggs, sugar, corn syrup, and cardamom. Line the bottom of your pie shell with the pistachios. Pour the wet mixture over the pistachios and bake for about 35 minutes (or until the center begins to puff up). Remove from oven and allow to cool.