Egg Custard Pie

Ingredients

1 9 inch pie crust 1 1/4 Cups milk 4 Eggs 3/4 Cup sugar 1 Teaspoon Vanilla Extract 1/4 Teaspoon salt 1/4 Teaspoon ground nutmeg

Directions

1. Pre Heat the oven to 350 degrees F. Partially bake the crust. Increase the oven temperature to 425 degrees F. 2. In a medium saucepan, heat the milk over medium heat until it steams; look for tiny bubbles forming on the edge of the pan, and steam rising from the milk. Remove from the heat before it comes to a boil. Set aside. In a medium bowl, beat the eggs well. Stir in the sugar, vanilla, and salt, and stir well to dissolve the sugar and combine everything well. 3. Slowly pour in the milk, stirring with a whisk. Pour the custard filling into the partially baked piecrust and sprinkle the nutmeg over the surface of the pie. 4. Place the pie on the bottom rack of the oven. Bake until the custard filling is mostly firm but still wiggly in the center, 25 to 35 minutes. Place the pie on a cooling rack and let cool to room temperature.