This is by far one of my most favorite pies, but I have hesitated adding it to the recipe collection here on Southern Bite for two reasons. First, it takes a little while to make and if you don’t have a stand mixer you might end up hating me. The other reason is that my original recipe calls for raw eggs. And while I’ve been eating pies and ice cream with raw eggs in them for years – it hasn’t killed me yet – I realize that older folks, babies, and others with a compromised immune systems should avoid them. Well, I’ve got some good news and bad news. The good news is, if you’re not keen on raw eggs, you can try this new recipe that uses pasteurized eggs. I used the store brand of Egg Beaters. It’s pasteurized so it’s much safer to consume without them being cooked. The bad news is that you still have to stand over the mixer for 15 to 20 minutes, but the result is the most velvety, smooth pie you’ve ever imagined. One taste and you’ll see that the time put into it was totally worth it. It’s great by itself, but top it with some fresh whipped cream and as my sweet great-grandmother used to say, “It’ll make your tongue slap your brains out!” Y’all enjoy!