Photo: Ralph Anderson; Styling: Rose Nguyen
Prep Time
25 Mins
Cook Time
1 Hour 6 Mins
Makes 8 servings

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

How to Make It

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Ratings & Reviews

castiers's Review

May 12, 2013