diameter. Place the dough into a 23 cm pie tin, firmly pressing into the bottom and sides. Trim the overhang until even, fold under and crimp. Place in refrigerator until ready to use. Filling: Combine in a bowl with a whip the butter, sugar, and the eggs one at a time, then add the remaining ingredients, mixing well. Pour into prepared pie shell. Bake at 180ºC or 45 minutes to 1 hour. Can be served with lightly whipped cream or vanilla ice cream. CHEF DU JOUR CHEF CYNTHIA LONG SHOW #DJ 9214 ----