Egg Custard Pie Recipe

Sprinkle pie crusts evenly with 1/2 teaspoon nutmeg. Bake at 475 degrees for 2 minutes. Remove from oven and gently press crusts down while warm. Heat milk and evaporated milk in a large saucepan over medium heat. Do not boil.

Process eggs, sugar, vanilla, salt and remaining 1 teaspoon nutmeg in a blender until smooth. Turn blender on high. Add half of hot mixture in a slow steady stream. Stir egg mixture in to remaining hot milk mixture. Pour evenly in to pie crusts. Bake at 475 degrees for 5 minutes. Reduce temperature to 425 and bake 15 minutes. Pie will not be set. Cool on a wire rack.