Martha Washington Nutmeg Custard Pie - cooking recipe

Ingredients

pastry for 9-inch pie
2 c. milk
1 (3-inch) cinnamon stick
3 eggs
3 egg yolks
1/2 c. sugar
1 tsp. vanilla
3/4 tsp. nutmeg
1/8 tsp. salt

Preparation

Line pan with pastry; flute edge and prick bottom and sides with fork.
Bake in preheated 425\u00b0 oven for 7 minutes.
Remove pie shell from oven and lower heat to 325\u00b0.
Scald milk and cinnamon. Mix eggs with egg yolks, sugar, vanilla, nutmeg and salt.
Strain milk and add to egg mixture.
Mix well.
Pour into pie shell. Bake at 325\u00b0 until a knife inserted in center comes out clean, about 55 minutes.
Cool on wire rack.
Serve at room temperature with whipped cream and sprinkle with nutmeg, if desired.