1 sheet ready-made pie crust pastry

Filling:
1 Tbls. cornstarch
3 eggs, lightly beaten
1/2 cup sugar
1 teas. vanilla extract
1/2 cup heavy cream
1 cup buttermilk
1 teas. ground nutmeg

Preheat oven to moderate 350 degrees. Brush a shallow 9 inch round ovenproof pie plate with oil or melted butter.
Ease pastry sheet into prepared pie plate; trim around edge. Using fingertips, pinch a fluted pattern around the edge of the pastry.

To make Filling: Whisk the cornstarch, eggs and sugar together in a medium bowl. Add vanilla, cream and buttermilk and mix until well combined. pour mixture into the pie shell and sprinkle with nutmeg.
Place the pie on a baking sheet. Bake for 50 minutes or until custard is set and a sharp knife comes out clean when inserted into center. Leave 10 minutes before serving. Serve warm or cold with ice cream.

Note: Custard pies need to cool before serving to allow the filling to set to a perfect consistency.

Thanx for making us hungry.

Wow, that sounds good...another recipe to print out. Thanx for sharing.