Country Custard Pie
rec.food.recipes/Johnson
Guarantee: a crisp undercrust
This filling, smooth as velvet, is rich in eggs, milk and cream.
Unbaked 9-inch pie shell
4 eggs
2/3 cup sugar
1/4 tsp. salt
1 1/2 cup milk, scalded
1 cup light cream, scalded
1 tsp. vanilla
1/2 tsp. nutmeg
Chill pie shell thoroughly. Beat eggs slightly; then beat in remaining ingredients, except nutmeg. Pour into well-chilled pie shell with high fluted edge. Sprinkle on nutmeg. Bake in hot oven (400 F.) until silver knife inserted 1-inch from edge of pie comes out clean, 25 to 35 minutes. (Baking too long makes a watery custard pie.) Cool on rack 30 minutes and refrigerate until ready to serve.
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