Egg Custard Pie - cooking recipe

Ingredients

2 1/2 c. milk
1 (12 oz.) can evaporated milk
6 large eggs
1 c. sugar
1 Tbsp. vanilla extract
1/4 tsp. salt
2 (9-inch) frozen deep-dish pie crusts
1 1/2 tsp. ground nutmeg, divided

Preparation

Sprinkle pie crusts evenly with 1/2 teaspoon nutmeg.
Bake in a preheated 475\u00b0 oven for 2 minutes.
Remove from oven and gently press crusts down while warm; set aside.
Heat milk and evaporated milk in a large saucepan over medium heat.
(Do not boil.) Process eggs, sugar, vanilla and salt with remaining 1 teaspoon nutmeg in a blender until smooth.
Turn blender on high; add half of hot mixture in a slow, steady stream.
Stir egg mixture into remaining hot milk mixture.
Pour evenly into pie crusts.
Bake at 475\u00b0 for 5 minutes.
Reduce oven temperature to 425\u00b0 and bake 15 minutes.
(Pie will not be set.)
Cool on a wire rack 45 minutes. Chill.
Yield: 2 (9-inch) pies.