Velvety Custard Pie - cooking recipe

Ingredients

4 slightly beaten eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. milk, scalded
1 (9-inch) unbaked pie shell (roll dough to little less than 1/8-inch)

Preparation

Mix thoroughly eggs, sugar, salt and vanilla.
Slowly stir in hot milk.
At once, pour into unbaked pie shell.
To avoid spills, fill at oven.
Dash top with nutmeg.
Bake in very hot oven, 475\u00b0, for 5 minutes.
Reduce heat to 425\u00b0 and bake 10 minutes longer or until knife inserted halfway between center and edge comes out clean.
Remove from oven.
Cool.
Serve cool or chill.