|Sugar||1⁄2 Cup (8 tbs)|
|Scalded milk||2 1⁄2 Cup (40 tbs)|
|9 inch pie crust pastry||1|
Prepare pastry and make an unbaked 9" pastry shell; chill thoroughly.
Beat eggs slightly; add sugar and salt.
Slowly stir in hot scalded milk; add vanilla and mix well.
Pour mixture into pastry shell.
Sprinkle with nutmeg.
Bake on lower shelf of a hot oven, 425 degrees, for 25 to 30 minutes, or until custard is firm.