Old Fashioned Egg Custard Pie

 1 (9-inch) refrigerated or frozen unbaked pie crust

1 egg white, lightly beaten

3 whole eggs plus one egg yolk, beaten

1 cup sugar

¼ teaspoon salt

1 teaspoon vanilla extract

2 ½ cups whole milk

¼ teaspoon ground nutmeg

 Preheat the oven to 400 degrees. 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.

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 30-35 minutes or until a knife inserted near the center comes out clean. Remove from the oven and transfer to a cooling rack. May be served either cold or at room temperature.