Why You’ll Love This Recipe
I like that this pie uses sunflower seeds instead of traditional pecans or walnuts, making it both affordable and different from the usual holiday pies. The filling is smooth, slightly sweet, and deeply nutty, pairing perfectly with the flaky pie crust. It’s versatile too—sometimes I serve it warm with whipped cream, other times I chill it for a denser, custard-like bite.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ cups raw unsalted sunflower seeds
¾ cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 pre-made 9-inch pie crust (store-bought or homemade)
2 tsp pure vanilla extract
¼ tsp salt
Directions
I start by preheating the oven to 350°F (175°C).
I prepare the pie crust by fitting it into a 9-inch pie pan and crimping the edges.
In a mixing bowl, I combine the sunflower seeds, sugar, softened butter, eggs, vanilla extract, and salt. I stir until the mixture is smooth and well blended.
I pour the filling into the pie crust and spread it evenly.
I bake for 35–40 minutes, until the top is golden brown and the center is slightly set.
I let the pie cool completely before slicing and serving.
Servings and Timing
This recipe serves 8. It takes about 15 minutes to prep, 40 minutes to bake, and 55 minutes total.
Variations
Sometimes I toast the sunflower seeds before mixing them in to add an even deeper nutty flavor. For extra richness, I swirl in a tablespoon of honey or maple syrup. If I want a little crunch, I sprinkle a few whole sunflower seeds on top before baking.
Storage/Reheating
I keep the pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm slices in the oven at 300°F for about 10 minutes, or I enjoy them chilled straight from the fridge. This pie also freezes well—I wrap slices tightly and store them for up to 2 months.
FAQs
Can I use roasted sunflower seeds instead of raw?
Yes, but I prefer raw unsalted seeds so the pie doesn’t turn out overly salty or bitter.
Can I make this pie with a homemade crust?
Yes, I often use a homemade buttery crust for an even better flavor.
Can I substitute margarine for butter?
Yes, though I find butter gives the filling a richer taste.
Is this pie similar to pecan pie?
Yes, it has a similar nutty sweetness but with the unique flavor of sunflower seeds.
Can I reduce the sugar in this recipe?
Yes, I sometimes use ½ cup sugar for a less sweet version.
Can I add chocolate to this pie?
Yes, I like adding chocolate chips to the filling for a richer dessert.
How do I know when the pie is done?
The top should be golden, and the center should be set but still slightly soft.
Can I make this pie ahead of time?
Yes, I often bake it a day in advance—it sets beautifully overnight.
Can I use sunflower butter instead of seeds?
No, the texture won’t be the same, since the whole seeds give the filling its structure.
Can I serve this pie with toppings?
Yes, I love adding whipped cream, ice cream, or a drizzle of caramel sauce.
Conclusion
This sunflower seed pie is a deliciously unique dessert that I love bringing to the table. With its nutty flavor, buttery crust, and creamy filling, it’s always a hit at gatherings. I enjoy how simple it is to make yet how impressive it feels when served—perfect for holidays, potlucks, or just a cozy family dessert.
