Easy Custard Pie
|Pastry/Half 11-ounce package piecrust mix||1 , for 9 inch 1 crust pie|
|Butter/Margarine||1 Tablespoon, softened|
|Milk||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Whipped cream/Toasted coconut/chopped nuts||1 Cup (16 tbs) (For Garnishing)|
1. Prepare pastry for 1-crust pie; use to line 9-inch pie plate. With fingertips, rub butter or margarine evenly over piecrust; refrigerate.
2. Preheat oven to 425°F. In medium-sized bowl, with wire whisk or fork, beat milk and remaining ingredients except garnish until blended. Place pie plate on oven rack; pour milk mixture into piecrust.
3. Bake pie 20 to 25 minutes until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack; refrigerate.