Add the granulated sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until the filling becomes silky and uniform, scraping down the sides of the bowl as needed. The mixture should pour smoothly and have a light, custard-like consistency.
Pour the filling into the unbaked pie crust and smooth the top with a spatula. Making sure the filling is evenly distributed helps the pie bake at the same rate throughout and prevents cracking.
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