This is one of the best recipes in this book. When I brought a few pieces of this wonderfully creamy pie to the kitchen where I used to cook as a volunteer, it was devoured instantly, and I had half a dozen requests—which became demands—for the recipe. Baked in a rectangular pan, it is sturdy and travels well. The recipe is from Mary Codola of Rhode Island, who has been baking it for her family at Easter for many years.
This recipe can be halved and baked in an 8-inch square pan.