Old School Egg Custard Pie: A Classic, Creamy Dessert

Preheat your oven to 350°F (175°C). Line a 9-inch pie dish with the unbaked pie crust and set aside.
Prepare the Custard Filling:

In a medium saucepan, heat the milk over medium heat until it begins to warm, but not boil.
In a separate bowl, whisk together the eggs, sugar, vanilla extract, salt, cinnamon, and nutmeg until smooth and well combined.
Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
Assemble the Pie:

Pour the egg custard mixture into the prepared pie crust. Gently tap the pie dish on the counter to release any air bubbles in the filling.
Bake the Pie:

Bake in the preheated oven for 45-50 minutes, or until the center is set and a knife inserted into the center comes out clean. The custard should be firm but still slightly jiggly.
Cool and Serve:

Allow the pie to cool to room temperature before serving. For best results, refrigerate the pie for at least 2 hours before slicing, as this helps the custard firm up further.
Optional Garnish:

Sprinkle a little extra ground cinnamon or nutmeg on top for a decorative touch, if desired.
Serving and Storage Tips: