Egg Custard Pie
This delicious egg custard pie is great served cold or warm with whipped cream and a dash of nutmeg. I'm 78, and this was my grandmother's pie.
unbaked pie crust
1
(9 inch)
white sugar
1
cup
milk
1
cup
butter, melted
¼
cup
all-purpose flour
2
tablespoons
vanilla extract
1
teaspoon
ground nutmeg
½
teaspoon
eggs
3
large
 Preheat the oven to 400 degrees F (205 degrees C).
  Bake pie crust in the preheated oven until partially baked, about 5 minutes. Set aside.
  Adjust oven temperature to 325 degrees F (165 degrees C).
  Combine sugar, milk, melted butter, flour, vanilla, and nutmeg in a large bowl; mix well. Beat in eggs until well blended. Pour filling into partially baked pie shell.
  Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes. Do not overbake.
