Rhubarb Custard Pie - cooking recipe

Ingredients

1 (9 inch) basic flaky pie pastry shells (single crust)
Filling
3 cups diced fresh rhubarb, stalks
1 1/2 cups sugar
3 tablespoons all-purpose flour
1 pinch salt (a big pinch)
1/2 teaspoon ground nutmeg
2 large eggs
2 tablespoons milk
1 tablespoon cold butter, cut into small pieces
Garnish
fresh sweetened whipped cream

Preparation

Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375\u00b0.
In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
Dot the filling with the butter.
Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180\u00b0 halfway through the baking time.
Transfer the pie to a wire rack and let cool.
Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.