My Mom's Custard Pie

• 1 unbaked pastry shell (9 inches)
• 4 eggs
• 12 cup sugar
• 14 teaspoon salt
• 1 teaspoon vanilla extract
• 2 12 cups milk
• 14 teaspoon ground nutmeg

1. Line unpricked pastry shell with a double thickness of foil (heavy duty is best).
2. Bake shell at 450F for 8 minutes.
3. Then remove the foil; bake for 5 minutes more.
4. remove from the oven and set shell to the side.
5. Separate one egg; set the white aside.
6. In a mixing bowl, beat the yolk and remaining eggs until combined.
7. Then blend in sugar, salt and vanilla extract.
8. Stir in the milk.
9. Take remaining egg white and beat until stiff peaks form; then carefully fold into egg mixture.
10. Slowly and carefully pour into crust.
11. Cover the edges of the pie with foil.
12. Then bake at 350F for 25 minutes.
13. Remove foil from edges and bake 15-20 minutes more or until you can insert knife in the middle and it comes out clean.
14. Cool pie (wire rack is best and quickest).
15. Sprinkle on nutmeg and store in the refrigerator.

pastry shell, eggs, sugar, salt, vanilla, milk, ground nutmeg

Taken from www.food.com/recipe/my-moms-custard-pie-49178 (may not work)