Custard Pie

• 1 unbaked pastry shell (9 inch)
• 4 eggs
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 1/2 cups milk
• 1/4 teaspoon ground nutmeg

1. Line an unpricked pastry shell with a double thickness of heavy duty foil.
2. Bake at 450 degrees for 8 minutes.
3. Remove foil, bake 5 minutes longer.
4. Remove from oven and set aside.
5. Separate one egg, set white aside.
6. In a mixing bowl, beat the yolk and remaining eggs lightly.
7. Blend in sugar, salt, and vanilla.
8. Stir in milk. Beat reserved egg white until stiff peaks form, fold into egg mixture.
9. Carefully pour into crust.
10. Cover edges of pie with foil. Bake at 350 degrees for 25 minutes.
11. Remove foil, bake 15 - 20 minutes longer or until knife inserted near center comes out clean. Cool on rack.
12. Sprinkle with nutmeg.
13. Store in refrigerator.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=137110 (may not work)