Recipe: Old-Fashioned Custard Pie

OLD-FASHIONED CUSTARD PIE

Pastry dough for 1-crust pie (your recipe or store bought)
FOR THE FILLING:
2 1/2 cups milk
4 eggs, lightly beaten
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon grated nutmeg

Preheat oven to 425 degrees F.

On lightly floured surface roll dough into 1/8-inch thick circle. Drape dough over rolling pin, rest it over a 9-inch pie pan. Unfold dough and press gently into pan. Trim to 1/2-inch overhang, fold it under rim and crimp.

TO MAKE FILLING:
In medium saucepan, heat milk over medium-high heat until bubbles form around the edge. Remove; set aside.

In medium bowl, beat together eggs, sugar, salt, vanilla and nutmeg just until blended. Gradually stir in milk. Pour egg mixture into pastry-lined pan.

Bake at 425 degrees F for 15 minutes or until edges of crust are brown. Reduce heat to 300 degrees F (leave pie in oven). Bake 35-40 minutes or until all but the very center, about the size of a nickel, is set. Remove from oven and set on wire rack to cool at least 1 hour.

Serve warm or chilled.

Makes 6 servings
Adapted from source: Holiday Eggs by Georgeanne Brennan