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| 2 | 9 inch frozen deep-dish piecrusts |
| 1 1/2 Teelöffel | Ground nutmeg, divided |
| 2 1/2 Tasse | milk |
| 1 | 12 oz. can evaporated milk |
| 6 gross | eggs |
| 1 Tasse | sugar |
| 1 Esslöffel | vanilla extract |
| 1/4 Teelöffel | salt |
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Sprinkle piecrusts evenly with 1/2 tsp. Nutmeg. Bake at 475F for 2 minutes. Remove from oven. Gently press crusts down while warm.
Heat 2 1/2 cups milk and evaporated milk in a large saucepan over medium heat. (Do not boil.)
Process eggs, next 3 ingredients, and remaining 1 tsp. Nutmeg in a blender until smooth. Turn blender on high; gradually add half of hot mixture in a slow, steady stream. Stir egg mixture into remaining hot milk mixture. Pour evenly into piecrusts.
Bake at 475F for 5 minutes. Reduce oven temperature to 425F; bake 15 more minutes. (Pies will not be set.) Cool pies on wire racks 45 minutes. Chill. Yield: 2-9 inch pies. Typed in MMformat by cjhartlin@email. Msn. Com
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