4. Add together the eggs, butter, vanilla, and sugar then blend until smooth. You’d better start at power 5 then move up to 10.
5. into your piecrust, pour the mixture and bake until set, for about 40 minutes.
6. Once set, cool it then chill in the fridge.
For the topping:
7. Place in the freezer your mixing bowl and beaters for about 20 minutes. Add your whipping cream and sugar. Whip till peaks form.
8. Slice pie and serve chilled with a dollop of the whipped cream on top. You can even enjoy it warm (is just won’t be as firm) or room temperature, but it’s best chilled.
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