4 slightly beaten eggs
1/2 c. sugar
1 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt

Blend together. Gradually add 2 1/2 cups scalded milk, stirring constantly. Pour 2/3 of filling into unbaked and chilled 9 inch pie shell. Place on rack in 400 degree oven and fill with remaining filling. (This procedure helps prevent spills.)

Bake pie for 25-30 minutes or until knife inserted halfway between center and outside comes out clean. Remove baked pie to cooling rack; sprinkle with nutmeg.

Cool custard pie completely before cutting. It taste better cool then cold. Cut into 6 to 8 portions. This old-fashioned delicacy makes a pleasing family dessert.