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EGG CUSTARD PIE 
4 eggs
1/3 c. fructose (or sugar)
Pinch of salt
1 tsp. vanilla
1 1/2 c. milk, room temp.
1/2 tsp. nutmeg
9 inch unbaked pie shell (optional)

Beat eggs well; add fructose (or sugar) and beat until light and fluffy. Add salt, vanilla and nutmeg. Turn into pie shell or custard cups. Bake at 425 degrees for 10 minutes, then at 325 degrees for 15 minutes. Cool completely.

Preparation time: 45 minutes. Yield: 1 (9 inch) pie; 6 servings.

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