Rhyne'S Egg Custard Pie

• 2 9-inch pie shells, unbaked
• 1 teaspoon ground nutmeg
• 6 large eggs
• 1 quart milk
• 1 1/2 cups evaporated milk (one 12 ounce can)
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

1. Place each piecrust into an ungreased 9" deep dish pie plate and crimp edges with fingers to form a decorative rim.
2. Preheat oven to 400 degrees F.
3. Prick the bottom of each piecrust with a fork several times, then pop the crusts into the heated oven for 5 minutes.
4. Remove from oven and sprinkle evenly with nutmeg.
5. Whisk together eggs,both types of milk,sugar, vanilla, and salt.
6. Pour into piecrusts and pop into the oven to bake for 7 minutes.
7. Lower the oven temperature to 325 F and bake another 35-40 minutes, or until a knife inserted near the center tests clean.
8. Let cool on wire racks, then chill in fridge completely before serving.

pie shells, ground nutmeg, eggs, milk, milk, sugar, vanilla, salt

Taken from www.food.com/recipe/rhynes-egg-custard-pie-61464 (may not work)