Begin by pre-baking your pie crust in a 9-inch pie dish at 375°F (190°C) for about 15-20 minutes, or until it turns a light golden color. Allow the crust to cool completely on a wire rack.

In a medium saucepan, gently heat 1½ cups of whole milk and 1 cup of heavy cream over medium heat. Stir in 1½ teaspoons of ground cinnamon and ¼ teaspoon of freshly grated nutmeg until steaming but not boiling, about 5 minutes.

While the dairy mixture warms, crack 4 large eggs into a mixing bowl and add ¾ cup of granulated sugar along with ½ teaspoon of fine sea salt. Using a whisk or electric mixer, beat the mixture until it becomes pale and thick, about 3-4 minutes.

Slowly pour the warm milk and cream mixture into the egg and sugar mixture while constantly whisking. Continue whisking until fully combined—about 1-2 minutes.

Stir in 2 teaspoons of pure vanilla extract to the custard mixture for depth of flavor. For extra smoothness, strain the combination through a fine-mesh sieve into another bowl or measuring cup.

Preheat your oven to 325°F (160°C). Pour the strained custard into the cooled pie crust. Place the pie dish inside a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the pie plate. Bake for 50-65 minutes.

Once baked, allow the pie to cool in the water bath for about 15-20 minutes. Then, carefully transfer it to a wire rack to cool completely before refrigerating.

Chill the pie in the refrigerator for at least 4 hours, allowing the flavors to meld beautifully. Once ready to serve, slice and plate your pie, optionally garnishing with whipped cream, fresh berries, or a sprinkle of cinnamon.