Rhubarb Custard Pie

• 1 (9 inch) basic flaky pie pastry shells (single crust)
• Filling
• 3 cups diced fresh rhubarb, stalks
• 1 1/2 cups sugar
• 3 tablespoons all-purpose flour
• 1 pinch salt (a big pinch)
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 2 tablespoons milk
• 1 tablespoon cold butter, cut into small pieces
• Garnish
• fresh sweetened whipped cream

1. Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375u0b0.
2. In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
3. Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
4. Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
5. Dot the filling with the butter.
6. Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180u0b0 halfway through the baking time.
7. Transfer the pie to a wire rack and let cool.
8. Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.

flaky pie pastry, filling, fresh rhubarb, sugar, allpurpose, salt, ground nutmeg, eggs, milk, cold butter, cream

Taken from www.food.com/recipe/rhubarb-custard-pie-164651 (may not work)