Think of this crunchy, nutty treat as a fresh take on pecan pie.
Preheat the oven to 350°. In a medium bowl, whisk 1 cup honey, 3/4 cup brown sugar, the eggs, vanilla, cardamom, 1/2 tsp. salt, and 1/4 cup of the melted butter. Stir in the walnuts and pistachios.
Brush a 9-inch pie dish with some of the melted butter. Cover the phyllo with plastic wrap. Take 1 sheet of phyllo and place it on a work surface. Dab the sheet with butter. Top with a second sheet; brush with butter. Place in the dish. (The edges will hang over the sides.) Repeat 4 more times, rotating the dish between additions to cover the dish. Add the nut mixture. Fold the overhanging phyllo over the filling. Brush the phyllo with butter.
Place 1 sheet of phyllo on a work surface; dab with butter. Top with another sheet; brush with butter. Fold in half lengthwise; brush with butter. Starting at a short end, fold the sheets back and forth in 1-inch sections. Open 1 end to create a fan. Repeat 2 more times. Place the phyllo fans on the pie so the folded ends meet in the center.
Bake until the phyllo is golden brown and the filling is set, about 1 hour and 10 min. (Insert a small knife in the center. If it comes out clean, the pie is ready.)
In a small saucepan, whisk the remaining 2 tbsp. honey and 1 tbsp. brown sugar with 2 tbsp. water over medium until the sugar dissolves, about 1 minute. Brush all over the hot pie. Let cool on a wire rack. Dust with confectioners’ sugar.
Make it ahead: The pie can be made up to 8 hours ahead. Cover the pie and let stand at room temperature.