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CUSTARD PIE
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Makes one nine-inch pie
Preheat your oven to 375 degrees

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1 UNbaked pie shell, 9-inch

2 and 1/2 cups milk (I use whole milk)
4 eggs, slightly beaten
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla

Nutmeg (ground)
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Chill pie crust while preparing filling.
Scald milk; cool slightly. In a bowl stir
together eggs, sugar, salt, vanilla and milk, just until blended. Pour egg-milk mixture into shell; sprinkle with nutmeg.
Bake 40-45 minutes or until a knife inserted near center comes out clean. Remove to wire rack to COOL. Then refrigerate.

Usually the center of the pie will start to puff up a bit and brown slightly, as a sign that
the filling is done and feel firm (in the center) to touch with fingertips.

Don't refrigerate while hot.

From a 1966 American Dairy Association Cook Book
Have used this recipe for years.
Also, you can spray indivual custard cups with a vegetable spray, equally divide the custard filling into the cups. In a glass or metal baking pan, add about 1-inch of water, place cups evenly spaced into the pan. Bake the full time, as you would for the pie. Cool. Cover with plastic wrap and refrigerate.