Pastry for single-crust pie
4 eggs
1/2 c. sugar
1/2 tsp. vanilla
1/4 tsp. salt
2 1/2 c. milk
Ground nutmeg

Prepare and roll out pastry. Line a 9-inch pie plate. Trim to 1/2 inch beyond edge. Flute edge high; do not prick. Bake in 450 degree oven for 5 minutes. Cool on rack.

For filling, in mixing bowl beat eggs slightly with rotary beater or fork. Stir in the sugar, vanilla, and salt. Gradually stir in milk, mix well. Place pie shell on oven rack; pour filling into partially baked pastry shell. Sprinkle with a little nutmeg.

To prevent over browning, cover edge of pie with foil. Bake in 350 degree oven for 30 minutes. Remove foil; bake for 30 to 35 minutes more or until knife inserted off center comes out clean.

Cool on pie rack before serving. Cover; chill to store.

Note: If desired, omit nutmeg and sprinkle 1/2 cup flaked coconut atop unbaked filling and bake as above.