Old Fashioned Custard Pie

1 8" unbaked pie crust
3 large eggs
1/4 tsp nutmeg
pinch of salt
1 teaspoon vanilla
1/2 cup sugar
1 3/4 cup scalded milk

Preheat oven to 475 degrees
Make your 8" unbaked pie crust

I use a big plastic container with the pouring spout and a handle on it to mix the filling. Temperature is everything with this pie.

In container beat eggs, nutmeg, salt, vanilla, and sugar. Make sure the sugar dissolves.

Once your oven has reached the proper temperature start you milk in the microwave. Watch your milk, when it bubbles up about an inch (it takes about five minutes in my microwave)immediately pour into egg mixture. Beat about thirty seconds and immediately pour into crust. (you will need to do this inside the oven because it is too difficult to transport) Close oven door as quickly as you can so temperature does not drop too quickly. Watch your pie, when it looks golden brown on top turn the oven down to 400 degrees. This is one pie you can not walk away from. Do not over bake this pie or it will get watery on top. When a sharp knife comes out clean when inserted in middle of pie it is done. You can tell when it is close to being done because the pie will not jiggle.
Notes: You can not mix this filling in a metal bowl. For some reason, must be temperature, the pie will not brown on top like it should. Good luck. It may take a couple practice pies to get the hang of it. I have so many requests for my custard pies. People that are terminally ill with cancer seem to really enjoy these.