CUSTARD PIE

1 unbaked 9” pie shell

4 eggs

½ cup sugar

1/8 tea. salt

1 tea. vanilla extract

2½ cups milk

¼ tea. nutmeg

Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450` for 8 min. Remove foil; bake 5 min. longer. Remove from oven and set aside. Separate one egg; set the white aside. In a mixing bowl, beat the yolk and remaining eggs just until combined. Blend in sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into mixture. Cover edges of pie with foil. Carefully pour mixture into crust. Bake at 350` For 25 min. Remove foil; bake 15 to 20 min. longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.