Good recipe, just touched it up a bit. I used half almond flour and half all purpose flour for the crust and added an extra egg yolk to the filling. Also, by using 1/8 cup of brown sugar and 1/8 cup confectioners sugar in the crust mixture, I was able to cut the filling sugar down to 3/4 cup. Added an extra egg yolk to the filling as well to make it more custard-y. It was awesome I will definitely make this again.