I do remember this pie from my childhood, and I remember that I loved it mightily—though I can’t recall if my mother actually used to make the pie herself or entrusted the task to our housekeeper. This recipe is adapted from a newspaper recipe of uncertain provenance, probably c. 1947-1949.
Combine all ingredients except walnuts and a tablespoon of the sugar (and pie shell) in a large saucepan and cook over low heat, stirring constantly, for about 10 minutes or until mixture becomes thick and syrupy. Stir in walnuts and remove from heat.
Pour mixture into pie shell and
Remove from oven to cool. When pie pan is still slightly warm to the touch, sprinkle remaining sugar evenly over top of pie.
© 1992 Colman Andrews. All rights reserved.