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Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

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  • Line pastry with aluminum foil, and fill with pie weights or dried beans.

  • Bake at 425° for 4 to 5 minutes. Remove weights and foil. Bake 2 more minutes or until golden. Cool crust completely.

  • Stir together sugar and next 9 ingredients until blended. Add eggs, stirring well. Pour filling into piecrust.

  • Bake at 350° for 50 to 55 minutes, shielding edges with foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.

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