Ingredients

3 eggs, lightly beaten
1 Tablespoon lemon juice
1 cup light corn syrup
1 teaspoon vanilla
1 cup dark brown sugar
2 cups Black Walnuts
2 Tablespoons butter, melted
9″ piecrust

Directions

Preheat oven to 350°F. Check the pie crust to be sure the edges are at least 2″–4″ inches above the rim of the pan to prevent the pie filling from bubbling over the edge.

Gently combine all ingredients, in order listed. Stir long enough to begin dissolving the sugar, but not enough to incorporate air into the filling. Do not beat, or the pie will have air bubbles on the top instead of Black Walnuts, spoiling the glossy look of the glazed nuts.

Pour mix into the unbaked piecrust. Bake on a cookie sheet one hour or until the center of the pie is no longer loose and the Black Walnuts are browned.

Serve either hot or cold, but for the best appearance, allow the pie to reach room temperature before cutting. Whipped cream or ice cream is a wonderful addition.