Egg Custard Pie and by custard I mean I need to use up egg yolks

I've been a little off track with everything lately. Pies are coming a day or so late. Hopefully I will get back on schedule by Monday, since that's my day off of work.

In other news, I need more ideas! What should I put in pies? I don't want to repeat last summer's pies, but I hit a lot of the classics. It makes it tougher for this summer...

Anyway, on to business: Custard Pie
Rather than a pudding-style custard cooked over the stove, this is a light, moist baked custard, like a quiche. Except it's sweet, and without extras like three kinds of pork.

So start with the standard pie crust. The recipe I used wasn't clear whether to blind bake it or not, so I went for it. In hindsight, the edges got a little crunchy, and having the flaky crust mingle with the very wet custard allowed them to combine to an extent. I think having the crust cold should help keep the custard separated. Still tastes fantastic, though!

So however you decide to do the crust, the custard is pretty simple:
3 eggs
3 egg yolks
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
2 1/2 cups milk

Beat the eggs and yolks together well, mix the other stuff together, and then combine both. Pour it into the crust, then pop it in the oven. The oven should be at 450F for about fifteen minutes, then reduce to 350F for 25 to thirty minutes. The edges should just be set, and the center will set even after it comes out of the oven. You might need to rotate the pie at some point during the baking. I rotated it about ten minutes before I took it out.

Regardless of my pie's spongy, egg-soaked crust, YUM. I've been chowing down on this bad boy all by myself. I doubt anyone else will get the chance to have a slice.