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This pie is a variation on the popular treat, Run-for-the-Roses Pie. Although there is a slight difference in their preparation, the main change between the two pies is the use of black walnuts here.

Oldham Pie

1 (9-inch) unbaked pie crust (see recipe)

1/4 cup margarine (not butter)

1 cup sugar

3 large eggs

1/4 teaspoon salt

3/4 cup light corn syrup

1 teaspoon vanilla extract

2 tablespoons bourbon

1/2 cup chocolate chips

1/2 cup chopped black walnuts

Lightly sweetened whipped cream or vanilla ice cream for accompaniment

1. Preheat the oven to 350*F (175*C). Prepare pie crust; set aside in refrigerator until ready to use.
2. In a large mixing bowl, cream margarine at medium speed with an electric mixer. Add sugar and beat until light and fluffy. Add eggs and syrup, mixing well; then add salt, vanilla and bourbon. Stir in the chocolate chips and nuts. Pour into the prepared pie crust.
3. Bake for 45 to 50 minutes or until center is nearly set. Cool on wire rack.
4. The pie is best served slightly warm with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.

Makes 8 servings.