Step 1

Preheat the oven to 400°F. Place the pie crust into a 9-inch pie plate and crimp the edges. Add pie weights and bake for 10 minutes. Remove the weights and bake an additional 5 minutes until the center of the crust appears dry and lightly browned. Let the crust cool on the counter for 15 minutes.

Step 2

In a large bowl, whisk together the eggs and sugar until smooth.

Step 3

Add the heavy cream, milk, vanilla, almond extract, and salt. Whisk until smooth.

Step 4

Add the filling but do not add too much that it will go over the crust of the pie. Depending on the depth of your pie plate, you may not use all the filling, but that’s okay.

Step 5

Sprinkle the top of the pie with the nutmeg, place it in the oven, and tent it with foil.

Step 6

Bake for 35 minutes. Remove the foil and bake for an additional 5 minutes. The pie is ready when a knife inserted into the center comes out clean, it will appear moist but no filling should be stuck to it. The pie will be jiggly.

Step 7

Let it cool completely on the countertop, then place it in the fridge to chill for at least 4 hours or, best overnight. Slice and serve.