Perfect Custard Pie

• 1 (9-inch) baked pie shell
• 4 eggs
• 2/3 c. sugar
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1 1/3 c. milk
• 1 c. heavy cream
• 1 tsp. vanilla extract

1. Prepare and bake pie shell; let cool completely.
2. Meanwhile, preheat oven to 350u0b0.
3. Grease a 9-inch pie plate.
4. Beat eggs slightly, then add remaining ingredients and beat until well mixed.
5. Pour into prepared pie plate; set plate in pan of cold water.
6. Bake 30 to 35 minutes, or until silver knife inserted 1 inch from edge of filling comes out clean.
7. The center may look a bit soft, but it will set as custard cools.
8. When filling is completely cool, loosen from pie plate by carefully running a small spatula around edge and shaking plate gently.
9. Holding custard just above far rim of pastry shell, carefully slip it into shell.

shell, eggs, sugar, salt, nutmeg, milk, heavy cream, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=551797 (may not work)