Old-Fashioned Custard Pie

Nothing fancy, just tasty and smooth.

Custard Pie 

• 9 inch unbaked pie shell 
• 4 eggs 
• 2/3 c. sugar 
• 1/2 tsp. salt 
• 1/4 tsp. nutmeg 
• 2 2/3 c. scalded hot milk (use part heavy whipping cream for an extra rich pie) 
• 1 tsp. vanilla 

Heat oven to 450°F.  Beat eggs slightly, then beat in rest of ingredients.  Pour into pastry-lined pan.  Bake 15 minutes, then (without opening oven door) reduce heat to 350°F and bake 10 - 15 minutes more, until a knife inserted into the filling 1" from side comes out clean.   The center may still look soft but will set later.  TOO LONG baking time makes the custard "weepy" or watery-looking.  Serve slightly warm, or cold. 

Note:  can also bake at 425°F for 25 - 30 minutes instead of switching temps.