Mom's Custard Pie Recipe

1 unbaked 9-inch pie crust
4 eggs
½ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2½ cups whole milk
¼ teaspoon ground nutmeg

1. Preheat the oven to 450 degrees F. Line the pie crust with heavy-duty foil. Bake 8 minutes. Remove the foil and bake 5 minutes longer.
2. Reduce the oven temperature to 350 degrees F. Separate 1 egg; place the egg white in a small mixing bowl. Combine the egg yolk, the remaining eggs, sugar, salt, vanilla, and milk in a large bowl; whisk until well blended.
3. Beat the egg white with a mixer until stiff peaks form. Fold into the egg mixture. Carefully pour into the crust. Sprinkle 1/8 teaspoon of the nutmeg over the top, cover with foil, and bake for 25 minutes. Remove the foil and bake 15 to 20 minutes longer, until a knife inserted in the center comes out clean.
4. Sprinkle with the remaining nutmeg and place on a wire rack to cool completely. When cool, cover with plastic wrap and refrigerate until serving time.

Serves 6 to 8.