Heat oven to 350°F. 

Pie shell (purchase a premade pie shell if you prefer)
Combine flour and 1/8 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

Filling
Combine all filling ingredients except evaporated milk and eggs in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add evaporated milk and eggs; beat at low speed until well mixed.

Pour filling into crust. Bake 50-60 minutes or until knife inserted in center comes out clean. If crust is browning too quickly, cover edge with 2-inch strip of aluminum foil. Cool completely. Garnish with whipped cream, if desired.

Note: Store finshed pie in refrigerator.