Preheat the oven to 400 degrees Fahrenheit.

Scald the milk in the microwave, heating it until just before boiling (to 180 degrees). * You can also scald the milk in a saucepan on the stove.

Whisk together the eggs, sugar, salt and vanilla.

Take 1 cup of scalded milk and drizzle it into the egg mixture, whisking quickly and constantly. Once you’ve drizzled in the first cup, then slowly drizzle in the rest of the milk, whisking the entire time.

Line a 9” pie plate with your favorite pastry crust.

*To avoid a soggy crust, brush the bottom bottom of the unbaked pie crust with egg whites. This forms a barrier and helps keep the crust from getting too soggy.*

Pour the custard mixture into the prepared pie plate.

Sprinkle the top of the custard with nutmeg.

Bake the pie for 30-35 minutes. The pie will seem “jiggly”, but a knife inserted into the center of the pie should come out clean.

Allow the pie to cool, then store the pie in the refrigerator.

Top with freshly whipped cream and a sprinkling of nutmeg, if desired.