Mom's Custard Pie Revisited

6 eggs
1.5 cups sugar
1/4 tsp. salt
2 Tblsp. cornstarch
1 tsp vanilla
2 cups scalded rice milk
nutmeg
10" pie crust

Pre-heat oven to 475 degrees.

Scald rice milk. Beat eggs, then add sugar, salt, cornstarch, and vanilla, mixing well. Dribble scalded milk in while mixing, until well combined.

Place crust-lined pie pan on cookie sheet on oven rack and pour in filling; sprinkle with nutmeg. Bake at 475 degrees for 10 min, then at 425 degrees for 35-40 min. Allow to cool, though it may be served slightly warm. Refrigerate any remainder.