|Baked 9 inch pie shell||1|
|Eggs||4 , slightly beaten|
|Eggs||4 , beaten|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Milk||2 Cup (32 tbs)|
Early in day: Bake shell; cool.
Lower heat to 350°F.
To eggs, add sugar, salt, vanilla, milk; beat well.
"Butter" 9" pie plate; set in shallow baking pan; strain custard into it; sprinkle with nutmeg.
Set in oven; pour hot water into pan to come up three quarters of way on side of plate.
Bake 35 min., or till silver knife inserted in center comes out clean.
Cool on wire rack.
When shell and custard are cool, tilt custard a bit.
With small spatula, gently pull custard away from all sides of plate (photo A).
To complete loosening, hold plate level with both hands; shake gently.
Now hold custard, tilted, over shell, far edge of custard just above, and close to far edge of shell.
Shakegently; as custard slips, pull plate back toward you till custard is in shell (photo B).
Let settle a few minutes.