Maple-Walnut Pie - Dairy Free

I haven't made this pie - it is in response to a request.

• Ready In: 16 mins
• Yields: 1 pie

Ingredients

• 9  inches  pie shells
• 3  eggs
• 1⁄4 teaspoon salt
• 1⁄3 cup granulated sugar
• 1⁄4 cup margarine, melted
• 1  cup pure maple syrup
• 1  cup walnut halves
•  whipped topping, for serving

Directions

1. Preheat oven to 425°F With a whisk or an electric mixer, beat together the eggs and salt.
2. Set the bowl aside.
3. Prick the bottom or a 9 inch pie shell with a fork.
4. Line the pie shell with foil and bake at 425°F for 10 minutes.
5. For the last 3 minutes, moisture-proof the crust bottom by brushing lightly with a bit of the beaten eggs.
6. Cool on a wire rack.
7. Reduce the oven heat to 375°F To the eggs and salt add the sugar, melted margarine and maple syrup.
8. Beat well, but do not make the mixture too frothy.
9. Pour the filling into the prepared pie shell and top with nuts.
10. Bake in the center of the preheated oven for 30-40 minutes, or until a stainless-steel knife inserted into filling 1 inch from the edge comes out clean.
11. Cool on a wire rack.
12. Serve with whipped cream.