From Joy of Cooking, introduced to us by Libby and Kevin. Page 888.
Prep not included in the recipe:
1. Make pie crust dough
2. Par-bake said crust
3. Separate 4-5 eggs, you'll use 3 of the yolks and all of the whites
4. Measure 1/4 cup sugar separately for the beaten eggs
A tangy pie with a light, soufflé-like texture. One 9" pie, 8 servings.