Make homemade pie crust if using. You can make this in advance and freeze it or purchase store-bought pie crust to save time. Allow it to thaw completely. Sprinkle a clean work surface with flour. Working from the middle of the dough outwards, roll the dough into a 13-inch round. It should be about 1/8-inch thick.

Preheat the oven to 325°F. Press the pie crust into a deep dish pie pan and crimp the outside edges of the pie using your thumb and index fingers. Place the crust in the fridge while you make the pie filling.

Using a large bowl and electric mixer or a stand mixer fitted with the paddle attachment, beat the granulated sugar and eggs for 3-5 minutes until it reaches the ribbon stage. Do not skip this step, it gives the pie lift and helps create a crackly top.

Pour the pie filling into the prepared pie shell. Bake in the preheated oven for 55-65 minutes until the top is golden and crackled. A knife inserted halfway between the edge and center should come out with a few moist crumbs. Starch checking the pie at the 45-minute mark and tent with foil if it's starting to brown too much.

Allow the pie to cool slightly on a wire rack. Serve warm for a gooey pie or allow it to cool completely for a firmer pie. Serve with vanilla ice cream and optional sweetened whipped cream.