Place the unbaked pie crust into a 9-inch pie dish. Press gently around the edges. Keep the crust chilled while preparing the filling for better texture after baking.

Pour the milk into a saucepan. Heat gently over low heat until warm. Do not boil the milk because overheated milk can affect the smooth custard texture.

Crack the eggs into a mixing bowl. Whisk until smooth and light. This helps create a creamy filling with an even texture throughout the pie.

Mix sugar, vanilla extract, salt, melted butter and nutmeg into the eggs. Stir slowly until the sugar dissolves completely and the mixture looks smooth and glossy.

Slowly pour the warm milk into the egg mixture. Whisk continuously while pouring. This step keeps the eggs from scrambling and creates silky custard filling.

Pour the custard filling carefully into the prepared pie crust. Sprinkle a little extra nutmeg on top for classic flavor and beautiful presentation after baking.

Place the pie into a preheated oven at 350°F. Bake for about 50 minutes until the center looks slightly firm but still soft when gently shaken.

Remove the pie from the oven carefully. Let it cool completely on a cooling rack. Cooling helps the custard set properly before slicing and serving.