pie plate. transfer the pastry to the pie plate by folding it in half.
8- turn the pastry under, leaving an edge that hangs about ½ inch over the plate. flute the edges.
chill the pie crust while making the rest of the pie.
1- in a medium bowl, whisk the eggs lightly.
2- add the remaining ingredients and whisk thoroughly.
3- pour into the pie crust and bake for 55 to 65 minutes or until the crust is golden and the filling is just set and no longer liquid in the center. i turned off the oven – opened the oven door and left it there for about 10 minutes.
using an electric mixer, beat 