Preheat oven to 350 Degrees F (177 degrees C.)
Line the bottom of the pie crust with parchment paper, then add pie weights or dried beans on top. The weight will ensure that the bottom of the crust does not rise.
Bake for 5-6 minutes in the preheated oven, remove from the oven and let it cool. You do not want the pie crust to brown.
Pour milk and cream in a medium saucepan.
Heat up the cream and milk mixture on medium-low heat until small bubbles begin to appear around the edges. Remove from heat.
In a medium mixing bowl, whisk the eggs, yolks, sugar, and salt together, until pale in color.
Pour a small amount of cream and milk mixture to the egg yolk mixture to temper the egg yolk mixture (this prevents it from curdling or cooking when added to the hot liquid).
After tempering the egg mixture, pour all of it into the milk mixture. Stir to fully combine. Stir in the vanilla extract, optional.
If needed, pour the mixture through a fine sieve to get rid of any cooked eggs.
Pour into the pie crust and top with grated nutmeg.
Bake at 350 °F for 35-40 minutes or until the custard is set at the edges. No worries, the center might still be a little wobbly.
Allow to cool completely before slicing and serving. Serve with a dollop of this homemade whipped cream and strawberries, if desired.