Millie's Rhubarb Custard Pie

This recipe is the kind of recipe that is so perfect, I'll never want to alter it in any way! My grandmother made this for me when I was little and I can still see her pouring the filling into the pie shell. So when I made this pie again recently, and that same image came back as I poured my filling into the shell, I knew I had captured the recipe perfectly. My Mother and I researched a few years back to make sure this was the exact recipe my Grandmother would make, and sure enough, it is! For all you rhubarb fans, here is a keeper of a recipe! And someday when I have my own Millie's Cafe, this will be my signature pie on the menu dedicated to my Grandmother. Enjoy!

Ingredients:

4 cups chopped rhubarb (the size of your thumb nail)
3 eggs (slightly beaten)
2 cups sugar
2&2/3 Tbsp. milk (almost 3 Tbsp.)
4 Tbsp. flour
3/4 tsp. nutmeg

Line your deep dish pie pan with your pie crust (see pie crust recipe in archives). Preheat oven to 400 degrees.
In a large bowl beat 3 eggs slightly. Add sugar, milk, flour and nutmeg and stir well. Add rhubarb to mixture and stir again to incorporate everything together. Pour into your pie shell. Brush your pie crust with either egg wash or milk and sprinkle with a little sugar. Bake for 45 minutes at 400 degrees then reduce oven to 350 degrees and bake for another 45 minutes, low and slow. Every oven is different, it may take less/more time. Check the center to make sure the custard is cooked fully. Let cool for 10 minutes before serving. You may want to cover the sides of your crust with tinfoil or a manufactured pie crust cover during the second half of the cooking so your crust doesn't burn. Enjoy!