Traditional Classic Ultimate Egg and Bacon Pie

First, preheat your oven to 350°F (175°C). Trust me on this, preheating the oven is essential for even baking and ensuring that perfect golden hue on your pie.

Cook the bacon in a pan until slightly crispy. Be careful not to overcook it, as the bacon will continue to cook in the oven.

Roll out the pie crust and place it into a 9-inch pie dish. Make sure to press it into the edges and trim any excess hanging over the edge.

In a large bowl, crack open the eggs. Mix in the heavy cream, grated cheddar cheese, salt, and pepper, whisking everything together until nicely combined. Don't skimp on the whisking; the more you whisk, the fluffier your pie will be.

Sprinkle half of the slightly cooled bacon into the bottom of the pie crust. This provides a nice base for the egg mixture and ensures bacon in every bite.

Pour the egg mixture over the bacon, then layer the remaining bacon on top. This way, you'll have bacon evenly layered throughout the pie, which distributes the flavor and adds a nice crunch.

Beat the remaining egg, and brush it onto the exposed pie crust for a glossy finishing touch. The egg wash will give your pie a beautiful golden-brown finish that will impress your guests.

Bake for 50-60 minutes, or until the pie is set and the crust is golden. To prevent the edges of the pie crust from burning, you can cover them with aluminum foil.

Allow the pie to rest for 10-15 minutes before serving. This step is important to allow the filling to set and for the flavors to meld together.