Salty Sweet Molasses Almond Cookies

These cookies are full of butter, almonds, and some magical allure to have another and another and another. They are crispy, crunchy, salty, and full bodied molasses sweet.

The original recipe is from a delightful cookbook called “The Farm,” given to me by a reader and far away friend. (Hi, Jessica!) I’ve enjoyed everything I’ve made from it. This recipe called for raisins and walnuts. I subbed thinly sliced almonds for the walnuts, nixed the raisins altogether, and added some almond extract for oomph. Oh, I’m so smart sometimes.

A few tips: use a small cookie scoop or teaspoon to shape the dough. These will spread considerably so do not sit them close together as I did at first. Let them cool on the cookie sheet for a couple minutes before transferring to cooling rack. The butter makes them so soft and extraordinary, but not strong enough to hold itself up on the racks at first. I grind my own wheat flour to make it fine and fresh, but sub your flour of choice to similar results.

From my heart, to yours. Find the recipe below.






Salty Sweet Molasses Almond Cookies

Adapted from The Farm by Ian Knauer

3 cups whole wheat flour
1 1/2 tsp baking soda
1 tsp kosher salt
2 sticks of unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
1/2 cup molasses
1 tsp almond extract
1 cup sliced almonds

Preheat oven to 350°. Line a baking sheet with parchment paper or Silpat.

Sift together the flour, baking soda, and salt.

In a large bowl, beat together the butter and sugar with an electric mixer until the butter is fluffy, about five minutes. Beat in the egg, molasses, and almond extract. Add in the flour mixture until it is just combined. Fold in the almonds.

Place small scoops of dough on the prepared baking sheet, spacing about 2 inches apart. Bake in batches until the cookies are evenly browned, about 9 to 10 minutes. Let the cookies cool for a couple minutes on the baking sheets before transferring to a cooling rack. Store in an airtight container. Enjoy!

Honey Buttermilk Mincemeat Cake


I really, really love mincemeat. Deep, almost savory, sweet, rich, spiced, and preserved is my greatest dessert described and mincemeat hits all of the above. The thing is, store bought mincemeat can be rather expensive when done right and very disgusting when done wrong. I suppose the same is true when done at home, though I believe nothing is as exorbitant or unappealing when made by loving hands with thoughtful ingredients in a home kitchen. Mincemeat can be overwhelming and we are all familiar with traditional mincemeat pie, but often have different opinions about it. It’s one of those desserts that seems to go very right or horribly wrong. I think the key is portion size and balancing flavors. I especially love real mincemeat made with beef and suet, but that’s a post for another day.

A few weeks ago, I opened a jar of homemade (meatless) mincemeat from my mother’s pantry for a dinner party. I made a simple crostata with half of a whole wheat and butter pie crust recipe and just put a thin layer of mincemeat over the rolled out dough in the center, leaving 2 inches around the sides. I folded those sides over, egg washed the exposed dough, and baked it hot at 425 for 20 minutes. It was stunning.


So last week I opened another jar the same day I bought a quart of local wildflower honey up the road. Wildflower honey has a more pronounced flavor than clover and while I love the taste, it has a habit of taking over anything it’s made with. Making this cake out of such simple, strong, old fashioned ingredients was a risk, but it paid off. I haven’t had a dessert that brought such pleasure in a long time. This may look like an everyday snack cake, but I disagree with the categorization. It’s impossibly rich and nearly a pudding cake because of how moist and dense it barely sets. Really, it’s just glorious. The whole wheat and buttermilk are absolutely necessary to hold up to the honey and mincemeat.

If you don’t have a jar of mincemeat on hand, you can purchase some, but I recommend taking the time to make your own mincemeat like this all-fruit version or this traditional one. Either find a way to make a lot of cake, pie, and crostada in the next few weeks or pull out the pressure canner and preserve it for a very long time. You’ll never regret having a jar on hand when this cake is just a few other ingredients away. Although I could have and would have eaten this cake alone, I shared a bit with my mother, Aurelia, with two gentlemen at an Editorial Board meeting, and with Aurelia’s teacher. Everyone raved about it and it seemed to speak to them the same it spoke to me. Something unexpected, memorable, and unlike any cake you’re used to. The perfect finish to your Easter dinner, perhaps?


Honey Buttermilk Mincemeat Cake
Adapted from Allrecipes

1/2 cup butter
1/2 cup honey
2 eggs
1 tsp baking soda
1 cup buttermilk
2 cups whole wheat flour
1 cup prepared mincemeat (freshly prepared or from a home preserved or purchased jar)



Instructions: Preheat oven to 350 degrees. Butter and flour a 9 inch springform pan. Cream butter in a large mixing bowl. Gradually add honey, beating well. Add eggs one at a time, beating mixture well after each addition. In a 2 cup measuring bowl, dissolve soda in buttermilk, stirring well. The mixture will bubble and rise as it reacts. Mix flour into creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Mix well after addition. Stir in mincemeat, mixing just until combined. Spoon batter into prepared pan. Bake for 35 to 45 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes. Remove the sides of the springform pan and cool a bit longer, just as long as you can stand. Serve as is or with a scoop of vanilla ice cream.



Blackberry Oat Bran Muffins


I made these for a meeting a month ago and they were a hit. A couple people wanted the recipe and like a fake-baker, I hadn’t bookmarked or remembered where on earth I’d found it.

Finally, I found it and made it again, doubling it for good measure. It’s different from most berry-bran muffins I’d come across because it has so much bran (without being dry or gritty) and a lot of wonderfully tart and probiotic-rich yogurt.

It’s tempting to put a ton of berries in, but don’t do it. Just a couple suspended in the batter keep the muffin together and just the right amount of sweetness.

I’d like to try this again and let the flour, bran, and yogurt soak together overnight for a more traditional approach. For more information on why and how to soak your grains (and nuts and legumes), read this blog post and get a copy of Nourishing Traditions, easily the most referenced book in my kitchen.


Blackberry Oat Bran Muffins
Adapted from Chocolate and Zucchini

1 cup oat bran
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup unrefined cane sugar
1 cup blackberries (no need to thaw them if frozen)
1 cup plain yogurt
2 Tbs coconut oil or butter, melted
1 tsp vanilla extract
2 eggs


Preheat the oven to 350 degrees and line a regular 12 muffin pan or large 6 muffin pan with paper liners.

In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda, salt, and sugar, until no lumps remain. Add the blackberries and toss gently to combine.

In another bowl, whisk together the yogurt, melted oil, vanilla, and eggs. Pour this mixture into the dry ingredients, and fold it in gently with a spatula until no trace of flour remains. The mixture will be lumpy, but resist over mixing.

Pour the batter into the prepared muffin tray, filling each muffin mold by about three quarters. Bake for 12-16 minutes for regular muffins or 18-22 minutes for large ones, until a toothpick inserted into the middle of a muffin comes out clean.


Carrot Apple Apricot Banana Nut Cake (no sugar added)


Yum! Cake! Sweetened only with fruit, especially wonderful toasted or grilled with a pat of butter and a cup of coffee.

I had days of happy, addictive, indulgent, tummy poofing carbs with this cake and it was wonderful.


Carrot Apple Apricot Banana Nut Cake
Adapted from Bon Appétit, October 1993

2 cups whole wheat flour
1 Tbs ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 tsp baking soda
1/4 tsp salt
1 cup applesauce
1/2 cup plain Greek yogurt
4 large eggs
1 1/2 cups finely grated carrots
1 cup apricot puree (or peach puree or crushed pineapple)
1 ripe banana, mashed
3/4 cup chopped pecans (optional)
3/4 cup raisins (optional)



Preheat oven to 350 degrees. Grease and flour 12-cup Bundt pan. Into a medium bowl, sift the flour, cinnamon, nutmeg, cloves, soda, and salt. In an electric mixer with the paddle attachment, mix the banana and applesauce, apricot puree, and eggs until well blended. Mix in dry ingredients. Add carrots, pineapple, banana and pecans and blend well. Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour. Let cake stand in pan 10 minutes. Turn out cake onto rack and cool.



Raspberry Coconut Sour Cream Cake


Darlings, I’m so behind. I have draft post recipes for things I ate ages ago. But I’ve only held on to the few that were especially memorable and I’ve got to get them down or I’ll not move on to something new.

This lovely little cake is a sweet hat tip to my fondness for everyday cakes. I didn’t keep this one, but gave it away to a grateful mister and apparently it got rave reviews from half a dozen people who polished it off. It’s not especially generous to give away a cake when compared to sharing it once you have it.

In an effort to make this healthier, while still making it a treat, I cut the sugar in half from the original recipe and used whole wheat flour and unsweetened shredded coconut to complement the raspberries I’d frozen from this summer’s garden. It baked up so beautifully, don’t you think? Make it. Eat some with coffee. Share only if you have to.


Raspberry Coconut Sour Cream Cake
Adapted from Annie’s Eats

For the crumb topping
1/2 cup whole wheat flour
1/4 cup brown sugar
1/2 cup unsweetened shredded coconut
4 Tbs (1/2 stick) butter, melted and cooled slightly
For the cake
1 3/4 cups whole wheat flour
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 eggs
2 Tbs milk
1 cup sour cream
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
2 cups fresh or frozen raspberries



Preheat the oven to 350 degrees. Lightly butter and flour and 10-inch springform pan. To make the crumb topping, combine the flour, sugar, and coconut in a small bowl and mix well. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.

To make the cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the eggs, milk, sour cream, and extracts until well blended. Make a well in the center of the flour mixture and add the liquid ingredients. Fold together gently until evenly mixed and no streaks remain, being careful not to over mix. Spread the batter into the prepared pan in an even layer. Dot the top of the batter with the raspberries. Sprinkle the crumb topping evenly over the berries.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40-55 minutes. (Watch the baking time! The original recipe says 38-42 minutes and mine took nearly 55.) Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve warm or at room temperature, cut into wedges.


Carrot, Pineapple, and Coconut Cupcakes


It’s my mother’s birthday today (Happy Birthday, Mom!) and I made these cupcakes for a class she’s teaching, wonder woman that she is. This made 36 cupcakes and two tiny loaves, though I could have filled the cupcakes fuller. Little loaves are darling though. This would also be about the right amount of batter for two big loaves if that seems more appealing.


I have been off grain and sugar since the first of the year and it was torturous to make these, though I did make them as healthy as would still appeal to a crowd of 30. Many people loved them and were surprised they were (comparatively) low sugar and all whole grain. They are soft, yet full, not fluffy. Rich, but still fruity and nutty. I had a bite and it was really, really wonderful. It’s kicked up my sugar dragon again though and all I can think about are those cute little loaves still wrapped up in the kitchen. Gah. If you are going to have a treat worth breaking a challenge for, this is definitely it.


Carrot, Pineapple, and Coconut Cupcakes
Adapted from Chowhound

6 large eggs, room temperature
1 cup coconut oil, melted
3/4 cup brown sugar
1 Tbs vanilla extract
1 (20-ounce) can juice-packed crushed pineapple
4 cups whole-wheat flour
2 tsp baking powder
4 tsp baking soda
1 Tbs ground cinnamon
1 tsp ground nutmeg
1/4 tsp salt
6 cups (2-pound package) carrots, grated
1 cup walnuts, chopped
1 cup unsweetened, shredded coconut



Preheat oven to 350 degrees. Butter two 9″x5″ loaf pans or use paper liners in 36 muffin tins. In an electric mixer fitted with the paddle attachment, beat together the coconut oil and brown sugar. Add the eggs, one at a time, scraping down the sides of the bowl once or twice. Add the pineapple and mix until everything is well incorporated. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add half of the flour mixture to the wet ingredients and mix on low. Add the last of the flour mixture and mix on low again until everything is just combined. Add in the carrots, coconut, and nuts and mix until the batter looks even. Scrape down the sides of the bowl and mix again just to make sure you don’t have clumps of coconut oil or flour at the bottom. This is a lot of batter! Divide among the loaf pans and/or muffin tins. Bake for 45-60 minutes (loaves) or 16-20 (muffins) until a toothpick inserted into the dough comes out clean. Set on cooling racks for 15 minutes before removing from pan to cool completely. Serve as is or top with cream cheese frosting. (Recipe below)


Very Cream Cheesy Frosting (see recipe below)

1 cup cream cheese, room temperature
1/3 cup butter, softened
2 cups confectioners sugar
1-2 Tbs milk
1/2 tsp coconut or vanilla extract (optional)

In an electric mixer fitted with the whisk attachment, beat together the cream cheese and butter until creamy. Add in the confectioners sugar, extract, and a tablespoon of milk and beat on low until combined and then high until smooth. Add in another tablespoon of milk if it seems too thick. This isn’t meant to be a fluffy icing. It should be glossy and not stiff on a knife, but pour-able. Use a small amount to frost the top of the cupcakes, enough to cover, but not enough to run down the sides. Let set for an hour or two before serving.


Apple Dutch Baby Pancake




Heaven to breakfast.





Apple Dutch Baby Pancake
Adapted from The Kitchn

1 large apple, preferably a tart one
3 Tbs sugar, divided
1 tsp ground cinnamon
1/2 tsp ground ginger
1/3 cup unsalted butter
2 Tbs brown sugar
3/4 cup whole wheat flour
1/2 tsp salt
1/4 tsp cardamom
1 cup milk
1 tsp vanilla
5 eggs




Heat the oven to 400 degrees. Peel, core, and quarter the apple, then cut it into thin slices (1/4-inch thick or less). In a small bowl, mix 2 tablespoons of sugar with the cinnamon and ginger and set aside.

Cut the butter into chunks and place them in a deep cast iron skillet or dutch oven. Put the skillet or dutch oven in the oven for 3 to 4 minutes, until the butter is melted. Take the pan out of the oven and sprinkle the 2 tablespoons brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.

Sift together the flour with the remaining tablespoon of sugar, salt, and cardamom. In a blender, mix together the milk, vanilla and eggs. Add the flour mixture and blend until smooth and a bit foamy, about 30 seconds. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples.

Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven. Serve in wedges, plain, or topped with a spoonful of homemade blackberry sauce, like I did. Also lovely with a bit of lemon juice and powdered sugar.




Dense Chocolate Loaf Cake with Lavender


This is my Christmas present to you, dear readers. I’ve finally posted my very favorite chocolate cake … nay, dessert … actually, it really is my single favorite food. I make it on occasions now, otherwise there is no amount of time I could spend in the gym to compensate. Besides, I like to keep special things sacred and this is not an everyday cake. This is an experience, a transformation, a treasure unlike any confection you’ve had before. Think I exaggerate? You’ll get it with the first bite. I’ve made it plain many times, but had a packet of lavender from a local farmer and decided to add it to the mix. The combination may have taken this to a new level of heaven, but if you’re without organic, edible lavender buds, it will be quite alright without. Another variation I love is to replace fresh brewed coffee for the hot water in the recipe. Divine. Don’t ignore the suggestion to wrap it up and wait a day before eating. Really, it’s a million times better than just out of the oven. Plan ahead and create plenty of out-of-kitchen distractions until it’s ready.


Nigella Lawson introduces this recipe in How To Be A Domestic Goddess this way: “This is the plainest of plain loaf cakes – but that doesn’t convey the damp, heady aromatic denseness of it. To understand that, you just have to cook it. And as you’ll see, that isn’t hard at all … simply sliced, with a cup of tea or coffee, it’s pretty damn dreamy: as damp and sticky as gingerbread and quite as aromatic… The centre of the cake will sink a little as the cake cools, but this is the way of the loaf… It’s meant to look like that. Then feed them a slice, and see if you hear another peep out of them.”


It’s not a pretty cake. Don’t you dare put frosting on it. But it’s for the purists, the pleasure seekers, the pound cake enthusiasts, and the best chocolate hunters. Definitely for Christmas and perhaps it will show up again on my New Year’s Day plate.


I love this cake and I love sharing it with you. I even had a slice for breakfast this to mark such a glorious morning of joy with Aurelia. Christmas with her is more than my heart can hold and it grows bigger on days like this. The cake, I’ll admit, helps.


Dense Chocolate Loaf Cake with Lavender
Adapted slightly from How To Be A Domestic Goddess

1 cup soft unsalted butter
1 cup dark brown sugar
2 eggs
1 Tbs lavender buds
1 tsp vanilla extract
3.75 ounces best bittersweet chocolate, melted
1 1/3 cup whole wheat flour
1 tsp baking soda
1 cup plus 2 tablespoons boiling water




Heat the oven to 375°F, put in a baking sheet in case of sticky drips later, and butter and line a 9×5-inch loaf pan with a sling of parchment. Then butter the parchment and dust with flour. The lining is important as this is a very damp cake.

Chop the chocolate in small pieces and put in a glass bowl. Microwave for 1-2 minutes, stirring every 30 seconds until melted and completely smooth.

Sift the flour and baking soda together into a small bowl and set aside.

In an electric mixer fitted with the paddle attachment, cream the butter, sugar, and lavender together for 5 minutes, scraping the sides of the bowl down half way through. Add the eggs and vanilla, beating in well. Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to over-beat. You want the ingredients combined: You don’t want a light, airy mass.

Then gently add the flour mixture, alternately with the boiling water, until you have a smooth and fairly liquid batter. Pour into the lined loaf pan, and bake for 30 minutes. (Note: Don’t let this batter come closer than 1 inch from the rim of the cake pan or it risks overflowing. Pour any excess into a smaller cake or muffin pan.) Turn the oven down to 325 degrees and continue to cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won’t come out completely clean. Place the loaf pan on a rack, and leave to get completely cold before turning it out.

Now here’s the crucial part: once the cake is completely cool, double wrap it in plastic wrap and put it in the refrigerator for at least 4 hours. At least. It improves with a bit of time, so leave it until the next day if you can resist. When ready to serve, just take it out of the fridge, unwrap, slice, and eat plain. I promise there is no better way.




Two Treats – Lime Sugar Cookies and Double Chocolate Dreams


It’s the season for sweets and I won’t begrudge you a couple proper cookie recipes for the holidays. I’m helping my mother bake for the family gift baskets and it’s a special time of remaking old favorite recipes and finding new ones to round out the selections. We decided a bright sugar cookie and a decidedly chocolate cookie would accompany the homemade grape juice, plum jam, spiced nuts, and caramels also being included. I confess I’ve also eaten a million of these little devils since last weekend. I can’t decide which I prefer and I shouldn’t have kept so many unaccounted for, because each and every one is ending up on my blasted food log. But hey, a bit of indulgence this part of the year isn’t worth feeling bad about. In fact, making, eating, and giving these gems away has been a total pleasure, beginning to end.


Lime Sugar Cookies
Adapted from My Baking Addiction

2 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla extract
Zest of one large (or 2 small) lime, finely minced
3 Tbs lime juice
1/2 cup unsweetened shredded coconut


Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a small bowl, sift together the flour, baking soda, baking powder and salt. Set aside. Using an electric mixer fitted with the paddle attachment, beat together the butter and sugar until smooth and very fluffy. Beat in the egg, vanilla extract, lime juice and lime zest. Gradually blend in the dry ingredients and coconut. Roll rounded tablespoons of dough into balls or use a small cookie scoop. Place on lined cookie sheets about 1 1/2 inches apart. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. It’s ok if they look a bit under baked. This will keep them chewy and they’ll continue cooking on the baking sheet as they cool. Let stand on cookie sheet a few minutes before removing to cool on wire racks.


Double Chocolate Dreams
Adapted from Allrecipes

1 cup butter, softened
1 cups white sugar
2 eggs
1/3 cup heavy cream
2 tsp vanilla extract
2 cups whole wheat flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips


Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a small bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Set aside. Using an electric mixer fitted with the paddle attachment, beat together the butter and sugar until smooth and very fluffy. Beat in the eggs, vanilla extract, and cream. Gradually blend in the dry ingredients until just combined. Stir in the chocolate chips. Roll rounded tablespoons of dough into balls or use a small cookie scoop. Place on lined cookie sheets about 1 1/2 inches apart. Bake 8 to 10 minutes in the preheated oven. Let them set on the cookie sheets for a few minutes before transferring to wire racks to cool completely.


Pumpkin Cheesecake Pie with Whole Wheat Cornmeal Crust


My sweet and impossibly smart friend Shawnee said recently that this blog is a lot more fun when I’m making pies and the like. She’s right. Trying to eat cleaner is simpler (boring), has a lot of meat and cooked veg (doesn’t photograph well), and isn’t particularly tempting to rush home and make yourself (try Lottie + Doof).

But it is the treat time of year and I’ve made 6 of these glorious pies now in the last couple weeks. Thank goodness I gave most of them away, but I did get to eat a piece at Thanksgiving and for lunch the day after. What I love most about it is that it seems to be a traditional pumpkin pie, elevated, while not being as dense and rich as a traditional cheesecake. The crust is hearty and buttery. The filling isn’t very sweet, but well spiced with the flavors of real pumpkin and cream cheese dominant.

I like it best cold straight our of the refrigerator with a dollop of real whipped cream.


Pumpkin Cheesecake Pie
Adapted from Bon Appetit, November 1999

3 Tbs (or more) ice water
1 egg yolk
1 1/3 cups whole wheat flour
1/4 cup yellow cornmeal
1 Tbs sugar
1/2 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

8 ounces cream cheese, room temperature
1/3 cup sugar
1/3 cup (packed) golden brown sugar
2 eggs
1 egg yolk
1 cup pumpkin puree
3/4 cup whole milk
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp lemon juice
1/4 tsp salt




For crust:
Whisk 3 tablespoons ice water and egg yolk in small bowl to blend. Mix whole wheat flour, yellow cornmeal, sugar and salt in food processor. Add chilled butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process until moist clumps form, adding more ice water by the tablespoon if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate for at least 2 hours. (Can be prepared up to two days ahead. Keep refrigerated.)

Position rack in bottom third of oven and preheat to 350°F. Roll out dough on a well floured surface to 12-inch round. Fold dough lightly into four quarters and transfer to a 9-inch-diameter glass pie dish. Unfold the dough to center in the dish and press to make fit the inside of the pie dish. Crimp dough edges decoratively.


For filling:
Using electric mixer, beat the cream cheese in large bowl until fluffy. Add the white and brown sugars and beat until light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.

Bake pie until filling is slightly puffed and just set in center, about 50 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold.