Modern Custard Pie
The trouble with Custard Pie is that the custard should be cooked at a low temperature and the crust needs a high temperature. Also, cooking the custard for too long will cause it to become watery. This is an old-fashioned remedy to the problem, in spite of the name!
4 eggs, slightly beaten
1/4 teaspoon salt
1/2 cup sugar
3 cups milk, scalded
1/2 teaspoon vanilla extract
1 pre-baked homemade pastry shell
Combine eggs, salt and sugar; add milk and vanilla extract slowly. Pour into the (well greased) same size pie pan that was used to bake the crust. Sprinkle with nutmeg. Bake at 325 degrees F for 45 to 55 minutes, or until knife inserted near center comes out almost clean. Chill thoroughly.
Place waxed paper on top of the custard, then a cookie sheet. Turn over and slip off the pan. Replace with the pre-made crust and the pan. Gently turn back over. Shake slightly to settle the custard in the crust if necessary.