Beat 4 eggs, slightly; add:

3/4 c. sugar
3 c. milk
1 tsp. vanilla
1/8 tsp. salt

Place over low heat, stirring constantly. When steam slows, remove from heat and pour into a 9 inch unbaked pie shell. Sprinkle with nutmeg. Bake at 450 degrees for 10 minutes, then at 350 degrees for 15 minutes or until firm. This custard pie never gets watery or soaks crust.