3 eggs, lightly beaten
1 T. lemon juice
1 cup light corn syrup
1 tsp. vanilla
1 cup dark brown sugar
2 1/2 cups Hammons Black Walnuts
1/4 cup butter, melted
1- 9 inch; pie crust
Preheat oven to 350 degree. Check the pie crust to be sure the edges are at least 1/4 inch to 1/2 inch above the rim of the pan to prevent the pie filling from bubbling over the edge.
Gently combine all ingredients, in order listed. Stir 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 into the unbaked pie crust. 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 addi