1 tall can Carnation evaporated milk, undiluted
1 c. hot water
4 eggs
1/4 tsp. salt
1/2 c. sugar
1/4 tsp. nutmeg

Mix milk and hot water. Beat eggs with salt and sugar, and add to milk. Mix well. Fit unbaked pastry shell into deep dish pie pan. Flute edge. Place pie pan in oven and pour uncooked custard into the shell. Sprinkle top lightly with nutmeg. Bake in preheated oven at 425 degrees F. for 15 minutes; then bake at 350 degrees F. for 30 minutes or until custard is firm. Cool before serving.

Makes 9 inch pie.

Cream pies are so pretty they look like party fare -- yet they are surprisingly easy to make. To make your task even more simple, you can use packaged puddings as a pie filling. Just follow the package directions, and then substitute half Carnation and half water for the milk required. You'll have the creamiest pie you ever tasted -- and you can take your pick of flavors from your grocer's shelves.