Custard pie is made with the usual proportion of milk and eggs necessary for thickening. A dash of nutmeg is considered to improve the flavor and it also makes the surface of the pie a little more attractive.
Beat the eggs slightly and add the milk, sugar, salt, and vanilla. Partly bake the crust for the custard, but remove it from the oven before it has begun to get crisp. Pour in the custard, place in a moderate oven, and bake until a knife will come out clean when inserted. The custard should by no means be overbaked, as the result will be the same curding that occurs in an ordinary baked custard.