Walnut Cream Pie

A highly lauded pie from Moody’s Diner, Waldoboro, Maine.

• Ready In: 1 hr 20 mins
• Yields: 2 9-inch pies

Ingredients

• 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

Directions

1. Fit rolled out pie pastry into two 9-inch pie plates; trim edges, crimp/flute as desired.
2. Preheat oven to 350°.
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).