In a large bowl, combine the walnuts, brown sugar and cinnamon; set aside.
Place a sheet of phyllo dough in a greased 9-in. pie plate; brush with butter. Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out. Repeat seven times (seven more layers of the dough, brushed with butter).
Sprinkle 1 1/3 cups of the nut mixture into crust.
Place a sheet of phyllo over nut mixture; brush with butter. Repeat three times. Sprinkle with 1 1/3 cups of the nut mixture. Layer with another sheet of phyllo; brush with butter. Repeat three times. Sprinkle with remaining nut mixture.
Top with a sheet of phyllo; brush with butter. Repeat seven times. Fold ends up onto top of pie; brush with butter. Using a sharp knife, score pie into eight pieces. (You can
do more pieces if you like.)
Bake at 350 for 40-45 minutes or until golden brown.
While it's baking, combine the sugar, water and honey in a saucepan; bring to a boil.
Reduce heat; simmer, uncovered, for 10 minutes. Add vanilla. Pour over the warm
pie. Cool on a wire rack. Refrigerate leftovers.
Make the honey whipped cream by beating heavy cream until soft peaks form, then add 2-3 T. honey until desired sweetness is achieved. Place a dollop on top of each pie slice,
then sprinkle with cinnamon & sugar.
