• Roll dough into 12"-14" circle then gently press the rolled dough into the pie dish. Shape the edges as you please and place back in the refrigerator while you oven is warming.
• Preheat your oven to 425°F and line a large cookie sheet over the bottom oven rack.
• Line the pie crust with parchment paper and top it with pie weights, or dry beans.
• Bake for 15 minutes, then remove from the oven and allow it to chill for 10-15 minutes.
• Gently remove the pie weights/beans along with the parchment paper and bake for additional 3 minutes.
• Remove from the oven and set a side to chill while you make the filling.
• Reduce oven temperatur to 325°F.

Make The Filling

• In a large bowl, mix the sugar, orange zest, and chopped pistachios.
• Pour the honey and butter into a small sauce pan and warm over the stove, until the butter is completely melted.
• Pour the honey mixture over the sugar-pistachio mixture and mix until fully incodporated.
• Mix in the eggs, followed by the orange liquor.
• Top the par-baked pie crust with the whole pistachios, then pour the liquid mixture over the pistachios into the crust.
• Bake the pie over a cookie pan, for 35-40 minutes, until the center is slightly puffy and jiggles, but the sides are set.