Classic Custard Pie

Preheat oven to 325. Glaze pie crust with an egg yolk and bake according to recipe or package directions. Remove from oven. You want to start with a hot pie crust and a hot custard filling.

To make the custard filling, whisk together eggs, remainig egg yolks, sugar, vanilla, and salt until blended.

Bring milk to a simmer in a small saucepan over medium heat. Gently whisking all the while, gradually add the milk to the egg mixture. Immediately pour the hot custard into the warm crust. Dust the top with freshly grated nutmeg.

Bake until the center of the custard seems set but quivery, like jello, when the pan is nudged, 25-35 minutes. Let cool completely on a rack, then refrigerate up to 1 day. Let warm to room temperature for 1 hour before serving.

Coconut variation: Sprinkle the crust with 1-1 ¼ cups shredded coconut before pouring in the custard.