Pour into unbaked pie crust. The pie should be full to the top. It will puff up during baking but will settle back down once cooled.
Bake for 15 minutes at 425 F. Reduce temperature to 350 F and bake for 40 minutes. It shouldn’t be overly jiggly and a knife inserted into the center should come out clean. Bake longer at 5 minute increments if it’s not done.
Cool for 2 hours to allow it to set.
Serve or store in refrigerator until ready to enjoy.