Step 1

Preheat Oven: Preheat your oven to 400°F (200°C). Place the pie crust into a 9-inch pie dish and crimp the edges as desired. Prick the bottom and sides of the crust with a fork to prevent bubbling.

Step 2

Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 10 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and let cool slightly. Reduce the oven temperature to 350°F (175°C).

Step 3

Prepare the Custard Filling: In a large bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined. Gradually add the milk, whisking constantly to incorporate.

Step 4

Pour the Filling: Pour the custard mixture into the partially baked pie crust. Sprinkle the top with ground nutmeg.

Step 5

Bake: Bake in the preheated oven for 40-45 minutes, or until the custard is set around the edges but still slightly jiggly in the center. A knife inserted near the center should come out clean.

Step 6

Cool and Serve: Allow the pie to cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving.