3. Add the granulated sugar, salt, and vanilla extract to the eggs, and whisk until the ingredients are fully incorporated.
4. Gradually stir in the warm milk until the mixture is smooth and well blended. Be careful to not overmix, as this can create air bubbles that will affect the texture of the custard.
5. Pour the custard mixture into the pie crust. If you’re using nutmeg, lightly grate it over the top of the custard for added flavor.
6. Carefully place the baking sheet with the pie into the preheated oven. Bake for 40 to 50 minutes, or until the custard is set and slightly jiggly in the middle. A knife inserted near the center should come out clean.
7. Remove the pie from the oven and allow it to cool on a wire rack to room temperature. After it has cooled, you can refrigerate the pie to chill it further.
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