Walnut Crust Honey Pie

A honey-based shoofly pie with a crisp walnut and cinnamon crust in place of pastry.  Yum!  I use dark wildflower honey rather than clover honey for the fuller flavor, but any honey is tasty-good.

I suggest Egg Beaters b/c it can be a pain to halve a single egg, as called for in the filling, whereas Egg Beaters can be conveniently measured by the tablespoonful.  Also b/c the rules of the State Fair Culinary Arts competition (in which I have entered this recipe) forbid the use of actual unpasteurized eggs in baked goods ::eye roll::

Letting the crust cool before filling is important b/c it helps prevent the Honey Volcano (I screw up so you don't have to) and gives your oven time to cool down to proper, non-burning pie-baking temperature.

This pie will freeze nicely after baking, though the crust might not be quite as crisp after thawing.

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