Custard Pie

 Custard pie

1 unbaked 9 inch pastry crust

4 eggs slightly beaten

2/3 cup sugar

½ teaspoon salt

2 ½ cups milk

1 teaspoon vanilla

Ground nutmeg

Prepare pastry crust according to recipe. Preheat the oven to 425 degrees. Combine eggs, sugar, salt, milk and vanilla. To have a full pie without spilling, take the pastry shell and custard filling over to the oven. Pull out oven rack; place pastry shell on rack. Pour filling into the pastry shell. Sprinkle with nutmeg. Push the shelf and filled shell carefully back into the oven. Bake for 30 minutes or until a thin-bladed knife or spatula inserted 1 inch from the edge will come out clean. Center will look soft, but will set later. Do not over bake.