Preheat oven to 350°F (177°C). Line pie crust with parchment paper. Add pie weights. Bake for 5-6 mins. Let cool; prevent browning.
In a saucepan, heat milk and cream till edges bubble. Whisk eggs, yolks, sugar, and salt. Temper egg mix with a bit of hot milk.
Combining the Mixtures
Combine tempered eggs with milk mix. Stir well. Add vanilla extract if desired. Strain mixture to remove any cooked eggs.
Pour custard mixture into the cooled pie crust. Sprinkle grated nutmeg on top for flavor.
Bake at 350°F (177°C) for 35-40 mins. Custard should be set at edges, slightly wobbly in the center. Don't worry; it'll firm up as it cools.
Allow the pie to cool completely before slicing. Serve with homemade whipped cream and strawberries for a delightful treat!