Make crust: Pulse flour, salt and butter in a food processor until mixture resembles coarse meal. Add water, 1 Tbsp. at a time; pulse just until soft and crumbly. Shape into a disk, wrap in plastic and refrigerate for at least 1 hour or overnight.
Roll dough into an 11-inch circle. Fit into a 9-inch pie plate. Crimp edge. Refrigerate.
Make filling: Preheat oven to 375°F. Whisk together eggs and brown sugar. Add corn syrup, butter, bourbon, vanilla and salt; whisk until smooth. Stir in walnuts; pour into pie shell.
Bake until filling is puffed and crust is lightly browned, 35 to 40 minutes. Cool. (Pie can be made one day ahead and kept refrigerated. Bring to room temperature before serving.)
Make whipped cream: Whip cream and honey with an electric mixer on medium-high until stiff peaks begin to form.
This is a pie that I started making a few years back and now every Thanksgiving it is requested that I bring this pie. This is one of the best recipes I have found for this pie! The best thing about this pie is that it satisfies the pecan pie lovers of the family and the ones who are not pecan pie fans love this pie too; best of both worlds!! It has the texture of a pecan pie, bit is filled with walnuts and has a delicious caramel flavor and we usually serve it with a maple whipped cream.
LOVE this walnut pie! You definitely have to like walnuts to like this pie, but I suggest you use your usual homemade pie crust instead of the one used in the recipe. And I don't use the whipped topping because the pie tastes great on it's own. I hope you enjoy this pie!