Buttermilk Walnut Pie

For the filling: 

• 8 T butter (1 stick), melted
• 1 1/2 C sugar
• 3 eggs, beaten
• 1/4 C all-purpose flour
• 1/2 tsp salt
• 1 tsp vanilla extract 
• 1 C buttermilk

Instructions: 

• Preheat oven to 325 degrees F. 
• Combine all the filling ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed walnuts evenly on top of the pie filling. 
• Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature. 

Glazed Walnuts 

• 1 C walnut pieces
• 1/4 C firmly packed light brown sugar
• 1/4 C dark corn syrup

Instructions:

• Preheat the oven to 350 degrees F. 
• Line a jelly-roll pan with aluminum foil, and lightly grease the foil.
• Stir the walnut pieces, brown sugar, and corn syrup together in a small bowl. 
• Spread the mixture out on the pan, and bake, stirring every 4 minutes, for 12-15 minutes, or until the glaze thickens.
• Remove the pan from the oven and spread the walnuts in a single layer on wax paper. Let cool completely, separating them with a spoon as they cool.
• Store the glazed walnuts indefinitely in an airtight container at room temperature.