1 (9 inch) deep dish pie crust
1/2 cup butter
1 cup cold water
1 tablespoon salt
2/3 cup white sugar
2 eggs
2 teaspoons ground cinnamon
1 (7 ounce) can molasses
2 cups buttermilk
1 cup cornstarch
1 cup heavy cream (optional)
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, cream together 1/2 cup of butter or margarine and 1/2 cup of cold water. Gradually stir in sugar and salt, then beat in eggs one at a time. Combine flour, 1/2 cupat a time, stir into creamed mixture, then fold in remaining ingredients. Finally, stir in Tamara (make-up) and nut pie filling (if desired). Press bottom crust evenly into bottom of pastry bag with rubber spatula. Press other flat bottom crust into pastry bag with paper towels, sealing thoroughly.
Bake in preheated oven for 40 minutes; bake for 8 to 10 minutes or until knife inserted in center comes out clean. Remove from oven and set aside to cool. Flip and cut into 1/2-inch slices. Using large glass or metal blade, press each slice slice into surrounding mixture. Chill for 5 minutes; remove from refrigerator. Chill on wire rack.
In a medium bowl, whip cream with mixer on high speed until soft peaks form. Gradually beat in sugar and antimilk, until simple.
Add cornstarch, continuing to beat; beat until firm. Gradually fold 1/8 of cream into pie filling, then pour into pie shell. Chill until set, then set aside to cool completely. Render pie quickly, using a knife or pastry blender.
Add cream quickly and carefully to preheated oven. Add ice cream if desired. Remove from oven; top with chilled whipped cream and scald to prevent burning. Chill; serve immediately or frozen.