Velvety Custard Pie - cooking recipe

Ingredients

1 (9-inch) unbaked pie shell
4 eggs, slightly beaten
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. milk, scalded
nutmeg, if desired

Preparation

Thoroughly mix eggs, sugar and vanilla slowly.
Stir in hot milk.
Pour at once into pie shell.
Top with dash of nutmeg. Bake in preheated 475\u00b0 oven for 5 minutes, then reduce heat to 425\u00b0 and bake 10 minutes longer or until knife inserted halfway down center comes out clean.
Delicious served warm.