HOW TO MAKE IT :
- Preheat the oven to 375°F. Place pie crust on a baking sheet. Dock the crust using a fork. Line with parchment or foil and adding beans or pie weights. Parbake for 8 minutes. Remove weights and set aside to cool slightly. Lower oven temp to 325°F.
- In a mixing bowl, whisk together 1 ¾ cup half and half, sugar, eggs, vanilla, salt and nutmeg.
- In a separate bowl, whisk ¼ cup cornstarch and ¼ cup half and half until smooth. Gradually whisk into the custard until fully blended.
- Pour into pie shell. Dust top with additional nutmeg.
- Bake for 30 minutes, then check top and edges for over browning. Lay a piece of foil on top, if needed.
- Continue to bake another 20-30 minutes or until the center is set but, still jiggles when gently shaken.
- Cool to room temperature on a cooling rack, then chill overnight before cutting.
- Serve with a dollop of whipped cream, if desired. Store leftovers chilled.
