| 1 |
Roll out the pie crust and line a 10" pie pan with the dough. Crimp the edges to a decorative fluting. |
| 2 |
Preheat your oven to 400*. |
| 3 |
Bake the pie shell for 8-10 minutes, until it is just beginning to brown, remove from the oven and let cool. Leave the oven on for baking the pie. |
| 4 |
Whisk together all of the filling ingredients, except the eggs (and whipped cream) in a large bowl. Whisk until smooth. |
| 5 |
In another bowl, beat the eggs until light and fluffy, you may want to use an electric mixer here. They should triple in volume and be very light in color. |
| 6 |
Carefully fold the eggs into the pie filling, scooping over and under trying not to "smash" the fluffiness of the eggs. Pour all into your cooled pie shell. |
| 7 |
Place the pie on a baking sheet (to catch any spill overs) and place in the hot oven. Bake for 15 minutes. |
| 8 |
Reduce the oven temperature to 350* and continue to bake until a knife inserted into the center comes out clean, about 45 minutes. |
| 9 |
When it is fully baked, remove from the oven and let cool on a wire rack, then cover with plastic wrap and refrigerate for a minimum of two hours. Overnight is best. |
| 10 |
Top with the whipped cream, if desired, and serve. |
