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Custard Pie

Line a deep pie plate with good pie crust and grate a little nutmeg on the crust. Beat 3 eggs with½ cup sugar, add ½ cup cream and milk enough to fill the crust (about 1 pint). Bake in moderate oven just to the boiling point. Serve cold.

Or, reserve the whites of 3 eggs and, when the custard is done, beat the whites to a froth and spread on top. Add a little sugar to the whites and return to the oven and brown slightly.

Note on Custard Pies-For custard and fresh fruit pies, it is advisable to have paste very cold and firm and to have a quick oven; otherwise, the liquid will soak in and the crust be heavy or soggy.