Tips:-Make the crust the day before or earlier in the day so the crust has time to cool completely before filling. You may also refrigerate the crust after cooking to help the crust cool more quickly.-You must have a mixer to make this. Preferably a stand mixer, or a person willing to stand and hold the mixer for a long time.-The pie filling recipe requires following the directions very carefully. It is very important the butter is at room temperature (not melted) , or it will not beat up properly. Also, it is very important the eggs are beaten for 5 minutes after each addition for a total of 10 minutes.-You may use a single baked pie shell or a cookie crust shell. I have included recipes for two of my favorites below. Make sure to let the crust cool completely before filling!-This pie is best when made the day before serving or early in the day to allow it to set up properly.