Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought)
3 large eggs
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
2½ cups whole milk, room temperature
Ground nutmeg, for sprinkling

Directions

Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie plate, crimp the edges, and place the dish on a baking sheet.

In a medium bowl, whisk the eggs until fully blended. Add the sugar, salt, and vanilla. Slowly whisk in the milk — blend just until combined (avoid whipping in too much air).

Pour the custard mixture into the prepared pie crust. Sprinkle the top lightly with ground nutmeg.

Bake for 45–55 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted about 1 inch from the center should come out clean.

Remove from oven and cool on a wire rack. Chill in the refrigerator for at least 2 hours before slicing for best results.