Nana kept this 4 ingredient wonder a secret for decades because it is dangerously simple. We devour the entire dish before the main course is even finished.

4. Mini pies: For individual servings, divide the filling among 4–6 small tart shells or mini pie crusts and reduce the baking time to about 20–25 minutes, watching for the same gentle jiggle in the center.
5. Make-ahead tips: The pie is best the day it’s baked, but it holds well at room temperature for a day or two. If your kitchen is very warm or humid, you can refrigerate leftovers; bring slices back toward room temperature before serving so the filling softens and the flavors bloom. Food safety notes: Because this pie uses heavy cream and butter, do not leave it in a very warm environment (above 70°F/21°C) for more than a few hours. For longer storage, cover the cooled pie and refrigerate up to 3 days, then let it sit at room temperature for 30–45 minutes before serving. Always ensure the pie reaches a full, bubbling bake around the edges so the filling sets properly. Use clean utensils for slicing and serving, and avoid repeatedly touching the surface of the pie with your hands to minimize contamination.