Greek Walnut Pie

• Pie
• 1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
• 2 1/2 cups finely chopped walnuts
• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup butter or 3/4 cup margarine, melted, cooled
• 3/4 cup honey
• 1 tablespoon lemon juice
• Topping
• 1/2 pint heavy whipping cream
• 1 teaspoon granulated sugar
• 1 teaspoon vanilla

1. Heat oven to 325u0b0F Spray 9-inch glass pie pan with cooking spray. Make pie crusts as directed on box for Two-Crust Pie using sprayed pie pan.
2. In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.
3. Top with second crust; seal edge and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
4. Bake at 45 to 55 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.
5. Remove pie from oven; place on wire rack. Slowly pour hot honey mixture evenly over top of hot pie, making sure it seeps into slits in top crust. Cool at least 3 hours before serving.
6. Just before serving, in small bowl with electric mixer, beat topping ingredients on high speed about 2 minutes or until stiff peaks form. Spoon topping onto individual servings of pie.

pie, walnuts, brown sugar, sugar, ground cinnamon, butter, honey, lemon juice, topping, heavy whipping cream, sugar, vanilla

Taken from www.food.com/recipe/greek-walnut-pie-136853 (may not work)