Preheat the Oven: Set your oven to 350°F (175°C) so it’s ready when your custard is mixed and poured into the shell.
Prepare the Custard: In a medium mixing bowl, beat the eggs lightly — just enough to break them up without adding too much air. Add in the sugar, salt, nutmeg, milk, and vanilla extract. Whisk gently but thoroughly until everything is well blended and smooth. This will be a thin mixture, similar to pancake batter.
Fill the Pie Shell: Place your unbaked pie shell on a baking sheet to make it easier to move in and out of the oven. Slowly pour the custard mixture into the shell, filling it nearly to the top but leaving a little space to prevent overflow.
Bake: Carefully transfer the baking sheet and pie to the preheated oven. Bake for 35–40 minutes, or until the center is just set and a knife inserted about an inch from the edge comes out clean. The middle may still jiggle slightly — it will firm up as it cools.
Cool and Garnish: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, sprinkle the top with freshly grated nutmeg for that signature old-fashioned look and aroma.
