Rhyne'S Egg Custard Pie - cooking recipe

Ingredients

2 9-inch pie shells, unbaked
1 teaspoon ground nutmeg
6 large eggs
1 quart milk
1 1/2 cups evaporated milk (one 12 ounce can)
1 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt

Preparation

Place each piecrust into an ungreased 9\" deep dish pie plate and crimp edges with fingers to form a decorative rim.
Preheat oven to 400 degrees F.
Prick the bottom of each piecrust with a fork several times, then pop the crusts into the heated oven for 5 minutes.
Remove from oven and sprinkle evenly with nutmeg.
Whisk together eggs,both types of milk,sugar, vanilla, and salt.
Pour into piecrusts and pop into the oven to bake for 7 minutes.
Lower the oven temperature to 325 F and bake another 35-40 minutes, or until a knife inserted near the center tests clean.
Let cool on wire racks, then chill in fridge completely before serving.