Egg Custard Pie

Southern Living

2 9 inch deep dish pie shells
1 1/2 teaspoons ground nutmeg
2 1/2 cups milk
1 12 ounce can evaporated milk
6 large eggs
1 cup sugar
1 tablespoon vanilla
1/4 teaspoon salt

Sprinkle pie crusts evenly with 1/2 teaspoon nutmeg. Bake at 475 degrees
for 2 minutes. Remove from oven and gently press crusts down while
warm. Heat milk and evaporated milk in a large saucepan over medium
heat. Do not boil. Process eggs, sugar, vanilla, salt and remaining 1
teaspoon nutmeg in a blender until smooth. Turn blender on high. Add
half of hot mixture in a slow steady stream. Stir egg mixture in to
remaining hot milk mixture. Pour evenly in to pie crusts. Bake at 475
degrees for 5 minutes. Reduce temperature to 425 and bake 15 minutes.
Pie will not be set. Cool on a wire rack 45 minutes. Chill well.

Makes 2 9 inch pies.

Denise


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