Instructions:

Lunchbox Restaurant Egg Custard Pie

The Lunchbox restaurant's newsletter for April-May shares this recipe for egg custard pie.

1 unbaked 9-inch pastry shell
4 eggs, slightly beaten
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups milk
Nutmeg

Bake pastry shell at 400 degrees F for 5 minutes. Let cool.

Combine eggs, sugar, vanilla and salt. Beat until blended. Gradually stir in milk; mix well. Pour filling into pastry shell. Sprinkle with nutmeg.

Bake at 400 degrees F for 15 minutes, then reduce heat to 325 degrees and bake for 35 more minutes, or until a knife inserted in center comes out clean. Cool to room temperature before serving.

Store in refrigerator.