2 1/2 c. milk
1 (12 oz.) can evaporated milk
6 large eggs
1 c. sugar
1 tbsp. vanilla extract
1/4 tsp. salt
2 (9-inch) frozen deep-dish pie crusts
1 1/2 tsp. ground nutmeg, divided

Sprinkle pie crusts evenly with 1/2 teaspoon nutmeg.

Bake in a preheated 475°F oven for 2 minutes. Remove from oven and gently press crusts down while warm; set aside. Heat milk and evaporated milk in a large saucepan over medium heat. (Do not boil.) Process eggs, sugar, vanilla and salt with remaining 1 teaspoon nutmeg in a blender until smooth. Turn blender on high; add half of hot mixture in a slow, steady stream. Stir egg mixture into remaining hot milk mixture. Pour evenly into pie crusts.

Bake at 475°F for 5 minutes. Reduce oven temperature to 425°F and bake 15 minutes. (Pie will not be set.) Cool on a wire rack 45 minutes. Chill.

Yield: 2 (9-inch) pies.