3 eggs
2 c. scalded milk
1/2 c. sugar
1/2 tsp. vanilla
1/8 tsp. salt
1/4 tsp. nutmeg
1 baked 9 inch pie shell, cooled

Beat eggs slightly in bowl. Stir in milk, sugar, vanilla, and salt. Butter well a 9 inch pie plate. Strain custard mixture into the greased pie plate and sprinkle with nutmeg. Place a large shallow baking pan in the oven and fill it with 1 inch of hot water. Set the custard filled pie plate in it. Bake at 325 degrees fro 45-60 minutes or until a knife inserted into custard comes out clean. Cool filling thoroughly before slipping into pie shell.

To slip cool custard into shell, tilt plate slightly and loosen custard around edge with a knife. Holding plate with both hands, rotate and tilt gently to loosen custard. Now hold plate directly over pie shell with far edge tilted close to far edge of crust. Let custard slip out, pulling plate back as custard fits into shell.