A thoroughly satisfying pie that has changed little since its first appearance in American cookbooks nearly two centuries ago.
Position a rack in the center of the oven. Preheat the oven to 325┬░F.
Prepare in a 9-inch pie pan, preferably glass, glazing with the egg yolk:
Baked Flaky Pastry Crust
If the crust has cooled, warm it in the oven for up to 10 minutes while you prepare the filling. Whisk together just until blended:
3 large eggs
2 to 3 large egg yolks
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
Stirring, bring to a simmer in a small saucepan over medium heat:
2 cups whole milk
Gently whisking all the while, gradually add the milk to the egg mixture. Immediately pour the hot custard into the warmed crust. Dust the top with:
1/2 to 1 teaspoon freshly grated nutmeg or ground nutmeg
Bake until the center of the custard seems set but quivery, like gelatin, when the pan is nudged, 25 to 35 minutes. Let cool completely on a rack, then refrigerate for up to 1 day. Let warm to room temperature for 1 hour before serving.
