Rich, Silky Custard Pie

1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Heat milk and cream in medium saucepan over medium-low heat until steaming, about 6 minutes.
2. Meanwhile, whisk sugar, eggs, cornstarch, vanilla, nutmeg, and salt together in medium bowl. Slowly whisk 1 cup of warm milk mixture into egg mixture to temper, then slowly whisk tempered egg mixture into remaining milk mixture. Reduce heat to medium-low and cook, stirring constantly, until mixture begins to thicken and forms ridge on tip of spoon when bottom of pan is scraped and spoon is lifted, 6 to 8 minutes.
3. Pour custard into warm prebaked pie crust. Bake pie until edges are set but center jiggles slightly when shaken, 12 to 15 minutes. Let pie cool on wire rack to room temperature, about 4 hours. Serve.

LEMON CUSTARD PIE
Decrease vanilla to 1 teaspoon and substitute 1-1⁄2 tablespoons grated lemon zest (2 lemons) for nutmeg. Add 1-1⁄2 tablespoons lemon juice to sugar along with vanilla and lemon zest.

ORANGE CUSTARD PIE
Decrease vanilla to 1 teaspoon and substitute 1-1⁄2 tablespoons grated orange zest for nutmeg. Add 1-1⁄2 tablespoons orange juice to sugar along with vanilla and orange zest.