Greek Walnut Pie

A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava. ...MORE + LESS -

1 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 margarine, melted, cooled

3/4 cup honey

1 tablespoon lemon juice

1 cup heavy whipping cream

1 teaspoon granulated sugar

1 teaspoon vanilla

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1

Heat oven to 325°F. 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.