Preheat the oven to 425℉.

Dust a rolling pin with flour and roll out the pie dough so that it's about 3 inches larger than your pie plate. If the dough does not roll out perfectly round, use a knife or a pizza cutter to trim the edges and even it out.

Gently roll the dough onto the rolling pin and carefully transfer it to the pie plate. Press it in to fit, then tuck the loose pieces under and use your fingers or a fork to crimp the edges. Place in the freezer for at least 15 minutes, or longer if you have time.

Crack the eggs into a medium bowl. Remove the pie crust from the freezer, then dip a pastry brush into the egg whites and brush the pie crust all over. This will create a barrier so the custard doesn't make the crust soggy.

Bake the crust for 10 minutes. Keep an eye on it to make sure the edges don't fall down. If they do, push them back up with the back of a spoon while still hot. Let cool.

Lower the oven temperature to 325℉.

Add the sugar, salt, vanilla extract, heavy cream, milk and nutmeg to the eggs. Whisk together until very well combined. There should be no visible bits of egg white or yolk remaining, but be careful not to whip too much air into the mixture.

Place the pie plate on to a foil lined sheet pan to prevent any spills, then pour the mixture into the cooled crust.

Carefully place the pie into the oven and bake for about 1 hour or until the edges are just set but the filling is still a bit wobbly in the center - if it doesn't jiggle, it's overcooked.

Allow the pie to cool to room temperature, then place in the refrigerator until ready to serve.

Top with whipped cream and more grated nutmeg for garnish if desired. Serve chilled.