Refrigerate cream and custard pie fillings; they should never be allowed to stand at room temperature.

8-INCH:

Pastry for 8-inch one-crust pie
3 eggs
1/3 c. sugar
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 3/4 c. milk
1 tsp. vanilla

9-INCH:

Pastry for 9-inch one-crust pie
4 eggs
2/3 c. sugar
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 2/3 c. milk
1 tsp. vanilla

Heat oven to 450 degrees. Prepare pastry. Beat eggs slightly with hand beater; beat in remaining ingredients. Pour into pastry-lined pie plate. Bake 20 minutes.

Reduce oven temperature to 350 degrees. Bake until knife inserted halfway between center and edge comes out clean, 8-inch pie 10 minutes longer, 9-inch pie 15 to 20 minutes longer.