Walnut Cream Pie

Name: Walnut Cream Pie
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 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); 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

Submitted by ratherbeswimmin

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

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Ready In:: 1hr 20mins
Ingredients:: 10
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

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