Down-Home Custard Pie

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Lightly coat a 9-inch ceramic or glass pie dish with cooking spray.

Step 3 -Lightly dust a work surface with the flour.

Step 4 -Add 1 of the pie crusts to the prepared work surface and using a rolling pin, roll it out into a 12-inch circle. Save the remaining pie crust for another use.

Step 5 -Fit the pie crust into the prepared pie dish, crimping the edges.

Step 6 -Cut and fit a sheet of parchment paper inside the pie crust.

Step 7 -Place pie weights on the parchment paper on the pie crust.

Step 8 -Transfer the pie dish to a baking sheet.

Step 9 -Bake the pie crust for 10 minutes.

Step 10 -Transfer the pie dish from the oven and remove the pie weights and the parchment paper from the crust.

Step 11 -Bake the pie crust again until lightly golden, about 3 minutes.

Step 12 -Transfer the pie dish from the oven and allow it to cool for 10 minutes.

Step 13 -Reduce the oven temperature to 325 degrees F.

Step 14 -In a large glass measuring cup, add the eggs, the half-and-half, the sugar, the salt, and 1/8 teaspoon of the nutmeg and whisk to combine.

Step 15 -Pour the egg mixture into the cooled pie crust.

Step 16 -Bake the pie until the filling is golden, set around the edges, and slightly jiggly in the middle, about 50-55 minutes. If the edges of the pie crust start to brown too quickly, cover the edges of the pie crust with foil.

Step 17 -Transfer the pie to a wire rack and allow the pie to cool completely, about 30 minutes.

Step 18 -Sprinkle the pie evenly with the remaining nutmeg.

Step 19 -Chill the pie in the refrigerator until cold, about 1 hour.

Step 20 -Slice and serve.