4 eggs
2/3 c. sugar
1/2 tsp. salt
1/4 tsp. nutmeg
2 2/3 c. scalded milk
1 tsp. vanilla

Beat eggs with beater. Add remaining ingredients. Pour into pie crust (unbaked). Bake just until a knife inserted 1 inch from side of filling comes out clean. The center will look soft, but will set as it cools. If you cook too long the custard will be watery. Bake 25 to 30 minutes at 400 degrees.