1 (9 inch) Unbaked Pie Crust (at room temp)
3 Eggs Beaten
3/4 Cup Sugar
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
2 1/2 Cups Milk
1 Egg White Nutmeg
Preheat oven to 350
Mix together eggs, sugar, salt, and vanilla with electric mixer until blended, stir in milk.
Line a 9 inch pie plate with the unbaked pastry, with a slight dusting of flour on the bottom side of the pastry. Lightly brush the bottom and sides of the crust with the egg white, not the rim of the crust. This helps prevent the crust from getting soggy. Pour custard mix into pie crust. Sprinkle top of custard with nutmeg.
Bake for 60 minutes at 350. Pie will be set with just a little jiggle when you shake it a little.
Cool on a wire rack completely before refrigerating.
1 1/3 cups sugar
1/2 cup all-purpose flour, unsifted
1/2 pint (1 cup) whipping cream
3/4 cup milk
1 (9-inch) unbaked pie shell
2 tablespoons butter, cut into small pieces
Preheat oven to 450 degrees F.
Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350 degrees F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.
Note: If using a glass baking dish, lower oven temperature by 25 degrees F.