Greek Walnut Pie

Method

1. Heat oven to 325°F. Spray a 9-inch glass pie pan with cooking spray. Make the pie crusts as directed on the box for a Two-Crust Pie using the sprayed pie pan.
2. In a medium bowl, mix the walnuts, brown sugar, 2 tablespoons granulated sugar, and the cinnamon. Pour and evenly spread ¼ cup of the cooled melted butter over the bottom of the pie crust. Spread the walnut mixture evenly over the butter. Drizzle another ¼ cup butter over the nut mixture.
3. Top with the second crust; seal the edge and flute. Cut large slits in several places in the top crust for steam to escape. Drizzle the remaining ¼ cup butter evenly over the top crust.
4. Bake at 45 to 55 minutes or until golden brown. About 5 minutes before removing the pie from the oven, in a 1-quart saucepan, cook the honey and lemon juice over medium heat, stirring frequently, until the mixture has a watery consistency.
5. Remove the pie from the oven; place on a wire rack. Slowly pour the hot honey mixture evenly over the top of the hot pie, making sure it seeps into the slits in the top crust. Cool at least 3 hours before serving.
6. Just before serving, in a small bowl with an electric mixer, beat the topping ingredients on high speed about 2 minutes or until stiff peaks form. Spoon the topping onto individual servings of pie.