Egg Custard Pie

Directions

1. 1
   Sprinkle pie crusts evenly with 1/2 teaspoon nutmeg.
2. 2
   Bake in a preheated 475° oven for 2 minutes.
3. 3
   Remove from oven and gently press crusts down while warm; set aside.
4. 4
   Heat milk and evaporated milk in a large saucepan over medium heat.
5. 5
   (Do not boil.) Process eggs, sugar, vanilla and salt with remaining 1 teaspoon nutmeg in a blender until smooth.
6. 6
   Turn blender on high; add half of hot mixture in a slow, steady stream.
7. 7
   Stir egg mixture into remaining hot milk mixture.
8. 8
   Pour evenly into pie crusts.
9. 9
   Bake at 475° for 5 minutes.
10. 10
    Reduce oven temperature to 425° and bake 15 minutes.
11. 11
    (Pie will not be set.)
12. 12
    Cool on a wire rack 45 minutes. Chill.
13. 13
    Yield: 2 (9-inch) pies.