A delightful twist on the classic Greek walnut pie, this recipe combines rich flavors and a touch of honey for a truly indulgent dessert.
Preheat your oven to 325°F and prepare a 9-inch pie pan with a light coating of cooking spray.
Using a glass pie pan helps ensure even baking.
Place one pie crust into the prepared pan, pressing it gently to fit.
Allow the crust to come to room temperature for easier handling.
In a mixing bowl, combine the walnuts, brown sugar, granulated sugar, and cinnamon.
Mix thoroughly to ensure the flavors are evenly distributed.
Pour half of the melted butter over the bottom of the pie crust, then spread the walnut mixture evenly over it.
Use a spatula to spread the mixture evenly for consistent baking.
Drizzle the remaining melted butter over the walnut mixture.
Ensure the butter is evenly distributed for a rich flavor.
Cover with the second pie crust, sealing the edges and cutting slits on top for steam to escape.
Crimp the edges with a fork for a decorative touch.
Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown.
Check the pie halfway through baking to ensure even browning.
While the pie bakes, heat the honey and lemon juice in a saucepan over medium heat until it reaches a watery consistency.
Stir constantly to prevent the honey from burning.
Remove the pie from the oven and place it on a wire rack. Pour the hot honey mixture evenly over the pie, ensuring it seeps into the slits.
Pour slowly to allow the glaze to penetrate the filling.
Let the pie cool for at least 3 hours before serving.
Cooling allows the flavors to meld and the filling to set.
Before serving, whip the heavy cream, sugar, and vanilla with an electric mixer until stiff peaks form. Serve dolloped on each slice.
Chill the bowl and beaters beforehand for quicker whipping.
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