Custard Velvet Pie - cooking recipe

Ingredients

4 eggs, slightly beaten
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. scalded milk (measure before scalding)
9-inch unbaked pastry shell, rolled out less than 1/8-inch thick

Preparation

Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. Pour into unbaked pastry shell. Dash top with nutmeg. Bake in a very hot oven at 475\u00b0 for 5 minutes. Reduce heat to 425\u00b0 and bake 10 minutes longer or until knife inserted halfway between center comes out clean. Cool on rack. Serve cool or chill as desired.