Rhubarb Custard Pie

• 3 eggs
• 3 Tbsp. milk
• 2 c. sugar
• 1/4 c. flour
• 3/4 tsp. nutmeg
• 4 c. cut-up rhubarb (small, bite-size)
• 1 Tbsp. butter
• Pkg of Pillsbury refrigerated pie crusts

1. Press one pie crusts into bottom of 9-in. Pie pan. Pre-heat oven to 400u0b0.
2. In bowl, beat eggs slightly; add milk.
3. In another bowl, mix sugar, flour and nutmeg. Stir into the egg mixture, then mix in the rhubarb.
4. Pour into pastry-lined pan, dot with butter in center.
5. Cut a quarter-sized hole in center on top pie crust. Place on top of pie, and pinch edges. Sprinkle a bit of sugar on top. To avoid burning the crusts, I always covers it (just the outer edge of the crust) with aluminum foil.
6. Bake pie on cookie sheet (in case it bubbles over) for 50-60 min. Enjoy!!!

eggs, milk, sugar, flour, nutmeg, rhubarb, butter, refrigerated pie crusts

Taken from www.epicurious.com/recipes/member/views/rhubarb-custard-pie-52689051 (may not work)