Mix all ingredients together and then place in an unbaked pie shell. Bake at 375-400° for an hour or until knife inserted comes out clean.

Serve with whipped cream or cool whip.

Can be done in two round pie pans, or one 8x8 square pan.

Variations: add grated fresh ginger, serve on graham cracker crust or crust made of crushed gingersnap cookies pressed together with butter.