NOTES: To simplify, we specify a ready-to-bake pie crust (one that comes folded in a circle, not a frozen shell). These can be found in the refrigerated dairy section at your supermarket.  If you have extra time or are an enthusiastic baker, use a homemade crust to make the dessert even more special. 

1.  Bring pastry crust to room temperature for 15 minutes.  Preheat oven to 450 degrees F.  Fit pastry  over bottom and press against sides of an ungreased 9-inch glass pie-pan.  Fold any excess pastry down to make flush with pan rim.  Crimp pastry edges if desired.  Prick bottom and sides of pastry with a fork about 20 times.  Bake for 9 to 11 minutes or until lightly browned.  Set aside to cool.

2.  Reduce oven temperature to 350 degrees F.  In a large bowl, beat eggs, sugar, syrup, salt, cinnamon, vanilla, and butter until well blended; then stir in walnuts.  Pour filling into cooled pastry shell.

3.  Bake on lowest rack of oven (about 50 minutes) or until filling jiggles only slightly in center when pan is gently shaken.  Place on a rack and let cool until only slightly warm.

4.  Meanwhile, prepare hard sauce, if desired.  In a bowl, blend together butter, sugar, and brandy.  Beat whipping cream until it holds soft peaks; fold into butter mixture.  If made ahead, sauce may be covered and refrigerated for up to 12 hours.

5.  At serving time, top each slice of pie with a dollop of sauce.