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Enjoy the egg-custard silkiness in every bite of this old-fashioned dessert. It's much easier to do than most imagine; experiment with toppings (fruit or chocolate) and flavorings (lemon or almond instead of vanilla).

Vanilla Custard Pie

2 large eggs
1/3 cup granulated sugar
1/2 teaspoon salt
2 cups milk, scalded*
1/2 teaspoon vanilla extract
1 (9-inch) unbaked pie crust
1/4 teaspoon ground cinnamon

1. Preheat oven to 425°F.
2. In a large bowl beat eggs slightly. Add sugar and salt. Slowly stir in hot, scalded milk. Add vanilla. Strain the mixture into pie crust. Sprinkle the top with cinnamon.
3. Bake on the lower shelf of oven for 25 to 30 minutes, or until custard is firm and the center is set. Cool at least 15 minutes before cutting.

Makes 8 servings.

*To scald milk, heat over low heat until small bubbles form around the edge of the pan; the temperature should read 180°F to 190°F.

Note: Two ways to check if custard is done:

1. Insert a knife slightly off-center of pie, if it comes out clean the pie is done.
   However, this may cause cake to crack a bit)
2. Wiggle custard pie, if it's firm except for a small center part, remove from oven.
   The center will firm up as it cools.