Bake pastry shell at 425° for 7 minutes or until light golden brown. Reduce oven temperature to 350°.
Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs and remaining ingredients, beating just until blended. Pour mixture into pastry shell; place on a baking sheet.
Bake at 350° for 45 to 50 minutes or until pie is firm, shielding edges with aluminum foil to prevent excessive browning, if needed. Cool completely on a wire rack. Garnish, if desired.
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