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Egg Custard Pie

List of Ingredients




2 (9-inch) frozen deep-dish piecrusts
1 1/2 teaspoons ground nutmeg, divided
2 1/2 cups whole milk
1 (12 ounce) can evaporated milk
6 large eggs
1 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon salt

Recipe



1. Sprinkle piecrusts evenly with 1/2 teaspoon nutmeg. Bake at 475 degrees for 2 minutes. Remove from oven. Gently press crusts down while warm.
2. Heat 2 1/2 cups milk and evaporated milk in a large saucepan over medium heat. (Do Not Boil.)
3. Process eggs, sugar, vanilla extract and remaining 1 teaspoon nutmeg in a blender until smooth. Turn blender on high; gradually add half of hot mixture in a slow, steady stream. Stir egg mixture into remaining hot milk mixture. Pour evenly into piecrusts.
4. Bake at 475 degrees for 5 minutes. Reduce oven temperature to 425 degrees and bake 15 more minutes. (Pies will not be set.) Cool pies on wire racks 45 minutes. Chill.

Yield: 2 (9-inch) deep dish pies