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Crack 4 large eggs into a medium bowl and sit at room temperature while you prepare the pie crust.
Place the pie dough on a lightly floured work surface and roll out into a 13-inch round. Press into a 9 to 9 1/2-inch pie plate (not deep dish) and fold the overhang underneath. Crimp as desired.
Refrigerate the pie shell for 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400ºF.
Place the pie plate on a baking sheet. Line the crust with parchment paper or aluminum foil, then fill with pie weights, dried beans, or rice. Bake until the edges of the crust are just starting to turn golden, 12 to 15 minutes.
Remove the parchment and pie weights. The bottom of the pie will still look wet and uncooked. Bake until the bottom looks dry, another 5 minutes. Let cool on a wire rack while you prepare the filling. Reduce the oven temperature to 300ºF.
Pour 2 cups whole milk and 1/2 cup heavy cream into a medium saucepan. Heat over medium heat just until small bubbles form around the edges, 2 to 3 minutes. Remove from the heat.
Add 1/2 cup granulated sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt to the bowl of eggs and whisk until well combined. While whisking constantly, slowly pour in the milk mixture and whisk until combined.
Place the pie plate on a baking sheet. Pour the filling in the pie shell. Sprinkle with 1/4 teaspoon ground nutmeg evenly over the top of the pie. Cover the edges of the pie shell with a pie shield or wrap lightly with aluminum foil to prevent over-browning.
Bake until the custard is set at the very edges, 48 to 54 minutes. The center will still look very jiggly, loose, and uncooked. A paring knife inserted in the center should come out clean and an instant-read thermometer inserted in the center should register about 180°F.
Place the on a wire cooling rack. Let cool completely, about 2 hours. Refrigerate until ready to serve.