1 (10-inch) shell
2 tsp. vinegar
1/4 c. brown sugar
1/4 tsp. nutmeg
3/4 c. green tomato puree
1 c. heavy cream, whipped
4 eggs
1/2 c. sugar
1/2 tsp. salt
2 1/4 c. hot milk
Vanilla

Beat eggs with vinegar, sugar, salt, nutmeg. Gradually beat in remaining ingredients until well blended. Pour into shell. Bake 5 minutes at 450 degrees, reduce to 350 degrees and bake 20 more minutes or until set. Chill. Serve with whipped cream flavored with vanilla.

PUREE: Core and chop 1 pound green tomatoes and cook until soft (about 2 hours) with a small amount of water and a spoonful of sugar. Puree in food milk, blender or processor.