That’s also an excellent topping for cheesecake, especially citrusy ones.
This is something like Mom’s; it helps to have standing mixer since each egg has to be beaten for five minutes after being added. Separately. 20 minutes total. I think my error is in not keeping everything nice and cold. The whole thing should beat up to fill the pie shell, and then it chills to a pretty solid dense wonderfulness. Serve with real whipped cream.
My favorite has always been Blueberry, followed closely by Apple. I like Cherry, too, and Chocolate Cream (and French silk), but…
…the one I lust after the most, because it’s so hard to get, is Grape Pie, made from fresh Concord Grapes that have been de-pitted.
There are places in Upstate New York where I’ve seen it for sale, in season. But it’s so labor-intensive and rare that you really have to make it yourself. I do, every year.