Old-fashioned Custard Pie

My grandmother and mom made lots of custard pies. It's also a favorite of Richard Gardner (our brother-in-law) so I made an old-fashioned custard pie for Christmas dinner using a recipe in my vintage Betty Crocker's New Picture Cookbook (first edition, 5th printing, 1961).

Custard Pie    Makes one 9" pie
4 eggs
2/3 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg + more for garnish
1 2/3 cups scalding hot milk/cream (I used 1 cup half-and-half and 2/3 cup whole milk for an extra rich pie)
1 teaspoon vanilla
1 (9") unbaked pie crust

1. Preheat oven to 450°.
2. Whisk eggs slightly; mix in sugar and salt.
   
3. Slowly whisk in slightly cooled milk/cream.
   
4. Pour into unbaked crust. I like to sprinkle it with additional nutmeg at this point.
   
5. Bake 15 minutes, then reduce heat to 350° and bake 10 to 12 minutes or more -- until a knife interred about 1" for side of filling comes out clean and filling begin to puff slightly; the filling will appear to still be a bit" jiggly".  Caution: Too long baking makes custard "watery". 
6. Although it can be served warm, we prefer it chilled. I, again, like a sprinkling of nutmeg as a plate garnish. 
7. Refrigerate any leftovers.
   

Recipe without photos . . .

Custard Pie    Makes one 9" pie

4 eggs
2/3 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg + more for garnish
1 2/3 cups scalding hot milk/cream (I used 1 cup half-and-half and 2/3 cup whole milk for an extra rich pie)
1 teaspoon vanilla
1 (9") unbaked pie crust

1. Preheat oven to 450°.
2. Whisk eggs slightly; mix in sugar and salt.
3. Slowly whisk in slightly cooled milk/cream.
4. Pour into unbaked crust. I like to sprinkle it with additional nutmeg at this point.
5. Bake 15 minutes, then reduce heat to 350° and bake 10 to 12 minutes or more -- until a knife interred about 1" for side of filling comes out clean and filling begin to puff slightly; the filling will appear to still be a bit" jiggly".  Caution: Too long baking makes custard "watery". 
6. Although it can be served warm, we prefer it chilled. I, again, like a sprinkling of nutmeg as a plate garnish. 
7. Refrigerate any leftovers.