Low Carb Egg Custard Pie

Ingredients:

3 eggs
2 cups heavy cream
3/4 cup granulated Splenda
1 T. vanilla
1/2 t. salt
sprinkle of nutmeg

Directions:
Preheat oven to 425.  Mix eggs in bowl until foamy.  Add Splenda, cream, salt and vanilla.  Mix well.  Spray a glass pie plate with PAM then pour the custard in the pie plate.  Sprinkle nutmeg on top of pie.  Put pie on the top rack of the oven, also add a cake pan of water to the bottom rack of the oven - this helps the custard stay moist and fluffy.  Cook pie at 425 for 10 minutes, then reduce oven to 325 and cook another 30 minutes.  Pie is done when a knife inserted comes out clean.  Let cool and and enjoy!!