1 c. firmly packed dark brown sugar
1 tsp. cinnamon
1/2 c. softened butter
1/3 c. honey
3 eggs
1/4 tsp. salt
1/2 c. light cream or milk
1 1/4 c. chopped walnuts
Grated rind of 1 lemon
2 unbaked 8 or 9 inch pie shells
1 c. heavy cream, whipped with 2 tsp. sugar and 1/2 tsp. cinnamon

1. In top of double boiler cream together brown sugar, cinnamon and softened butter.

2. Place over, but not touching, hot water and stir in honey, eggs, salt and light cream. Stir until well blended. Continue to cook over hot water 5 minutes, stirring constantly.

3. Remove from heat and stir in walnuts and lemon rind.

4. Pour mixture into pie shells and bake in a preheated 350 degree oven 35-40 minutes or until custard filling is set and slightly browned.

5. Cool pies on rack, then chill for several hours.

6. Top pies with flavored whipped cream before serving. Makes 2 pies, each serving 6-8.