A rich milk and egg custard pie filling, sweet and seasoned with nutmeg. A classic dessert staple for decades.

• 1 unbaked 1-crust 9-inch plain pastry
• 3 eggs
• 2 1/2 cups hot milk
• 3/4 cups sugar

• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoon vanilla extract

1. Prepare crust and line 9-inch pie tin.
2. In large bowl, beat eggs. Add sugar, salt, nutmeg and vanilla to eggs and mix well.
3. Add hot milk while mixing. Pour mixture into prepared pie shell.
4. Bake in preheated 400°F. oven for 20 to 30 minutes or until knife inserted in center of pie comes out clean.