Heat the oven to 190 C / 375 F. Fit the pie crust into a 9-inch pie dish and press it gently against the sides.

Line the crust with parchment paper and fill with pastry weights or dried beans. Bake for 15 minutes until the edges are pale golden.

Remove the weights and parchment. Bake for 5 more minutes until the base looks dry and just set. Remove and lower the oven to 160 C / 325 F.

In a medium bowl, whisk together the whole eggs, egg yolks, and sugar until the sugar dissolves and the mixture looks pale, about 1 minute.

Add the whole milk, heavy cream, vanilla extract, and salt. Whisk gently until combined. Don't whisk hard - you want as few air bubbles as possible.

Pour the mixture through a fine-mesh sieve into a large measuring jug. This removes any egg strands and most of the surface foam.

Pull the oven rack out halfway. Place the blind-baked shell on the rack. Pour the strained custard carefully into the shell, filling it to about 1 cm below the rim.

Grate a light, even layer of fresh nutmeg directly over the surface of the custard.

Slide the rack in gently. Bake at 160 C / 325 F for 35 to 40 minutes, until the edges are fully set and the center 2 inches still jiggles softly when you nudge the pan. The internal temperature should read 175 to 180 F (80 C).

Turn the oven off and leave the pie inside with the door cracked open for 10 minutes. This slows the cooling and reduces cracking.

Transfer the pie to a wire rack. Cool at room temperature for at least 2 hours, then refrigerate uncovered for 1 hour before slicing.