Egg Custard Pie

 Ingredients

• 1 9-inch unbaked pie crust
• 1 egg white lightly beaten
• 3 whole eggs plus one egg yolk beaten
• ¾ cup sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 ½ cups whole milk
• ¼ teaspoon ground nutmeg

Instructions

• If using a frozen pie crust, allow it to thaw at room temperature according to its package directions.
• Prick the crust all over with the tines of a fork.
• Brush thoroughly with beaten egg white. This helps prevent the crust from becoming soggy.
• Set the crust aside.
• Preheat the oven to 400 degrees.
• In a medium bowl, add the beaten eggs, sugar, salt, and vanilla. Beat together.
• Using a wire whisk, add the milk.
• Place the prepared pie crust on a baking sheet.
• Pour the egg and milk mixture into the pie crust filling baking cups with any excess mixture.
• Sprinkle the top with nutmeg.
• Bake for 35-40 minutes or until a knife inserted near the center comes