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Custard Pie

9-inch single crust pastry shell, chilled
4 eggs
2/3 C. sugar
1/4 tsp. salt
1 1/2 C. milk, scalded
1 C. light cream, scalded
1 1/2 tsp. vanilla
1/2 tsp. nutmeg

Beat eggs slightly; then beat in remaining ingredients, except
nutmeg. Pour into well-chilled pie crust with high fluted edges.
Sprinkle nutmeg over the top.

Bake in hot oven (400 deg.) until knife inserted 1 inch from outside
edge comes out clean, 25 to 35 minutes (it will set more while it
cools). (Don't bake overlong because it makes the crust soggy.)
Cool on rack 30 minutes and then refrigerate until ready to serve.

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