This pie is best served the same day it is made. I tried chilled leftover pie and it wasn't my favorite, so I would recommend making this fresh the same day you plan on serving it. I cut the recipe in half to only make one pie, but the recipe below is the full recipe which makes 2 pies.
My preference would be to serve this while it is still a little bit warm, or at room temperature, with fresh whipped cream. Enjoy!
Notes: I actually had a major goof on this recipe. I baked it in a premade pie shell which was not even necessary as it forms a crust all on its own. Next time around I would skip the premade crust, there is really no need for it.
Also if your pie plates are very shallow, consider putting foil or a baking sheet underneath the pies to save yourself cleanup from any spillage.
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