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To keep kosher, you'll want to wait at least three hours after the main meal before serving this dairy-enriched dessert.

Recipe by Southern Living November 2006

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Credit: Ralph Anderson; Styling: Rose Nguyen

Recipe Summary test

prep:
25 mins
cook:
1 hr 6 mins
total:
1 hr 31 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fit pastry into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.

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  • Bake at 425° for 7 minutes. Remove weights and foil, and bake 4 more minutes. Reduce oven temperature to 350°.

  • Whisk together sugar and next 6 ingredients until blended. Add eggs, whisking well. Pour mixture into prepared piecrust.

  • Bake at 350° for 50 to 55 minutes or until golden, shielding edges with aluminum foil to prevent excessive browning, if necessary. Cool completely on a wire rack. Serve with whipped cream, if desired. Garnish, if desired.

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