1 (9 inch) unbaked pie crust
1 cup white sugar
1 cup vinegar
1 cup vegetable oil
1/2 teaspoon ground nutmeg
1 teaspoon dried basil
1 cup chopped honey
1 cup sour cream
1 cup sliced celery
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill weed
3 tablespoons butter, melted
1 (16 ounce) can sliced black olives, drained
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix sugar, vinegar, oil, nutmeg and basil. Stir thoroughly.
Grease and flour a 9 inch pie pan or casserole dish.
In a small bowl, mix honey, sour cream, celery, parsley, dill and butter. Mix well. Place cream mixture in pie pan. Cover with pie crust.
Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean.
Leave prepared pie crusts in oven for 40 minutes. Cool on wire rack.
Turn onto a large serving platter. Pour filling over pie; brush with melted butter. Chill. Cover and refrigerate.
Spread crusts on top of pie and refrigerate overnight. Serve with whipped topping.