Egg Custard Pie

Preheat the oven to 350 degrees Fahrenheit.

I like to pre-bake pie crust. This way, the bottom of the crust does not get soggy from the vanilla custard filling.

In a large bowl or a blender combine the eggs, sugar, salt, vanilla, nutmeg, and whole milk or half and half.

Pour egg mixture into pie crust.

Bake for 45 minutes. A butter knife inserted in the center should come out clean. The center of the pie will look a bit watery and jiggle when the pie is gently moved. This will set up as the pie cools. If you bake it too long, the pie will become watery.

Serve this pie slightly warm or cold. Make sure to let the pie cool on a wire rack to room temperature before serving so the custard filling has enough time to fully set up.

Optional. Sprinkle on a little bit of nutmeg if desired or serve with whipped topping or ice cream for a nice finish.