Walnut Cream Pie

• 2 (9 inch) pastry for single-crust pie, basic flaky pie pastry (enough for two 9-inch single crust pies)
• Filling
• 3/4 cup margarine, melted
• 1 1/2 cups sugar
• 9 eggs
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups dark corn syrup
• 2 cups milk
• 2 cups chopped walnuts

1. Fit rolled out pie pastry into two 9-inch pie plates; trim edges, crimp/flute as desired.
2. Preheat oven to 350u0b0.
3. In a big bowl, beat the melted margarine, sugar, eggs, flour, salt, vanilla, and corn syrup.
4. Beat well, then stir in the milk.
5. Spread 1 cup of nuts in each uncooked 9-inch pie shell.
6. Pour the batter over the nuts; bake for 30-40 minutes (tent pie crust edges with foil, if start to get too brown).

pastry, filling, margarine, sugar, eggs, allpurpose, salt, vanilla, corn syrup, milk, walnuts

Taken from www.food.com/recipe/walnut-cream-pie-236688 (may not work)