2 deep dish pie shells (9 inch) 1 1/2 teaspoon ground nutmeg 2 1/2 cups milk 1 can (12 ounce size) evaporated milk 6 large eggs 1 cup sugar 1 tablespoon vanilla extract 1/4 teaspoon salt
Sprinkle pie crusts evenly with 1/2 teaspoon nutmeg. Bake at 475 degrees F 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 F for 5 minutes. Reduce temperature to 425 degrees F and bake 15 minutes. Pie will not be set. Cool on a wire rack.