Velvety Custard Pie - cooking recipe

Ingredients

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

Preparation

Pie shell should be 1/8-inch thickness.
Thoroughly mix eggs, sugar, vanilla and salt.
Slowly stir in hot milk.
Pour at once into unbaked pie shell (fill in oven to avoid spills).
Top with dash of nutmeg.
Bake at 475\u00b0 for 5 minutes.
Reduce heat to 425\u00b0 and bake 10 minutes longer or until knife inserted in center comes out clean.
Cool on rack.
Serve cool or chilled.