4 slightly beaten eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. scalded milk
1 single crust 9 inch pastry shell

Thoroughly mix eggs, sugar, salt, and vanilla. Slowly stir in hot milk. At once, pour into unbaked pie shell. Dash with nutmeg. Bake in very hot (475 degrees) oven 5 minutes. Reduce heat to 425 degrees and bake 10 more minutes or until knife comes out clean. This has proved to be a "never watery" custard pie!