Prepare and bake pie shell; let cool completely.  Meanwhile, preheat oven to 350ºF. Grease a 9 inch pie plate. Beat eggs slightly; then add remaining ingredients and beat until well mixed. Pour into prepared pie plate; set plate in pan of cold water; bake 30-35 minutes or until silver knife inserted 1 inch from edge of filling comes out clean. The center may look a bit soft, but it will set as custard cools. When filling is completely cool, loosen from pie plate by carefully running a small spatula around edge and shaking plate gently. Holding custard just above far rim of pastry shell, carefully slip it into shell.
Makes 6-8 servings.

Custard Pie 2

4 eggs, well beaten
6 tablespoons of sugar
1 teaspoon of vanilla
1/8 teaspoon of salt
2 cups of milk
One 9 inch pie shell
Nutmeg

Beat the eggs, add sugar, milk, vanilla, and salt. Pour into  unbaked pie shell. Sprinkle the top with nutmeg. Bake in a 425ºF. oven for 10 minutes. Reduce the heat to 350ºF. and bake for 20 minutes longer.

Custard Pie 3

4 eggs, beaten
1/2 cup of sugar
1/2 teaspoon of salt
1 teaspoon of vanilla
Scald 2 1/2 cups of milk

Mix together. Pour into unbaked pie crust. Sprinkle with nutmeg and bake for 5 minutes at 475ºF. Reduce heat to 425ºF. and bake for 10 to 15 minutes until firm.